Cook up a batch of The Duchess of Cornwall’s deliciously buttery sultana flapjacks. Packed with juicy sultanas, butter, porridge oats and a hint of mixed spice they’re perfect for picnics, lunchboxes and after school treats.
MAKES 18 PREP 20 MINS COOK 45 MINS
450g plump sultanas
½tsp mixed spice
300g light brown sugar
300g rolled porridge oats
140g plain flour
3tbsp golden syrup
1 Heat the oven to 180°C/Gas 4.
2 Place the sultanas, mixed spice, sugar, oats, flour and a pinch of salt into a large mixing bowl.
3 Melt the butter in a saucepan with the golden syrup and then add to the dry ingredients in the mixing bowl.
4 Grease a square baking tin approximately 20x20cm with a little butter. Press the mixture into the tin and bake for 40-45 mins until golden brown.
5 Leave to cool and then cut into 18 pieces. The flapjacks will keep for approximately two days.
Per serving: 375 cals, 18g fat (10g saturated), 35g carbs
This recipe is from the Celebrity Bake Book, a charity initiative proudly supported by Food Network UK (Freeview 49 and Sky 262/263) The book features recipes from a host of celebrities and chefs and is on sale from 6th September, with all funds going towards the Ben Kinsella Trust. Buy the book at www.foodnetwork.co.uk or follow @foodnetwork_UK for more information.