Prep to Cook:

22cm square cooking tin, small pan, tablespoon

Oven: 180 C or Gas 4

Prep: Place butter, syrup and sugar in a saucepan and melt over a gentle heat

Stir in the oats and the sultanas

Spoon out into cooking tray and flatten

Cook until golden.  Allow to cool in the tin before marking slices

Remove from tin when cold

OR spoon out in neat piles on non-stick paper or baking tray

Cook gently for 20 mins.  Allow to cool and remove from baking tray

Cooks Know How: This is known as the melting method of preparation because the fat and sugars are melted before combining with the other ingredients.  The idea is only to melt the fat and not to boil it.  The oats are used to create the bulk of the biscuit and to give good traditional texture.  Because of the high percentage of sugar and syrup this biscuit keeps well and becomes moist and chewy,  You will see lovely deep golden caramelisation of sugars on the surface of the flapjack.