Marmalade Flapjacks
Ingredients
200g raisins
225g unsalted butter
125g dark soft brown sugar
150g Robertson's Golden Shred marmalade
2 tbsp black treacle
400g rolled oats
Instructions
1. Cover the raisins with boiling water, leave for 10 minutes to soften and swell, then drain. Melt the butter in a large saucepan, add the brown sugar, Robertson's Golden Shred, orange zest and treacle, and bring just to a boil. Remove from the heat and stir in the oats and drained raisins.
2. Line a 25cm square tin or similar with foil, spoon in the mixture and pack it down evenly, right into the corners. Heat the oven to 180C (160C fan-assisted) gas mark 4 and bake for about 25 minutes, until lightly coloured at the edges. Do not cook for too long or the flapjacks turn rock hard when cold; bake it too little and they crumble - but 25 minutes should do it. Remove from the oven and leave until warm before cutting into squares.
