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

350g butter

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.

Want something lighter? Try the Hairy Dieters’ skinny lemon cupcakes

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