Cook up a batch of The Duchess of Cornwall's deliciously buttery sultana flapjacks, for a tasty sweet treat.

Packed with juicy sultanas, butter, porridge oats and a hint of mixed spice they’re perfect for picnics, lunchboxes and after school treats.
Duchess of Cornwall's flapjacks


450g plump sultanas

½tsp mixed spice

300g light brown sugar

300g rolled porridge oats

140g plain flour

350g butter

3tbsp golden syrup

READ MORE: Mary Berry’s delicious flapjacks!

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 supported by Food Network UK (Freeview 49 and Sky 262/263). The book features recipes from a host of celebrities and chefs, with all funds going towards the Ben Kinsella Trust.

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

For a speedy sweet treat make our British rocky fridge cake in just 10 mins!