sandwiches a sweet apple filling between the classic oat flapjack
Yield: Makes 8
Fruit Biscuits Baked Fayre Teatime Wheat Free Eggless England
Britain British Europe
2 large Bramley Apples, peeled, cored and sliced
Juice of ½ lemon
75g/3oz Brown Sugar
75g/3oz Golden Syrup
225g/8oz Porridge Oats
½ teasp Ground Cinnamon
A pinch of salt
1. Preheat the oven to 190C, 375F, Gas mark 5.
Place the apples in a small
together with the lemon juice and a little water. Bring to the boil, cover and simmer for 10 minutes or until the apple is
soft then mash the apple to a soft purée.
Melt the butter, sugar and syrup in another saucepan, but do not let the
boil. Stir in the oats, cinnamon and salt and mix well.
Press half the mixture into a 20cm/8 inch sandwich tin. Spread the apple purée on top, then cover with the remaining flapjack
mixture. Bake for 25 minutes, or until golden brown.
Remove from the oven and mark into squares, but leave to cool before attempting to remove from the tin.