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Ingredients of Vickys Apple Flapjacks, GF DF EF SF NF

  1. You need 200 g (7 oz) of gold foil-wrapped Stork margarine block.
  2. It's 200 g (7 oz) of caster sugar / superfine.
  3. You need 175 g (6 oz) of golden syrup (see my homemade recipe).
  4. Prepare 425 g (14 oz) of rolled porridge oats - not instant.
  5. Prepare 1 of fresh apple, peeled, cored and chopped.
  6. It's 50 g (2 oz) of dried, chopped apple.

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Vickys Apple Flapjacks, GF DF EF SF NF step by step

  1. Preheat the oven on gas 4 / 180C / 350F and line an 8"× 12" rectangular oven dish or cake tin with parchment paper.
  2. Melt the margarine, sugar and syrup together in a pan gently until the sugar has all dissolved.
  3. Take the pan off the heat and stir in the apples and oats until well combined.
  4. Press the mixture evenly into the tin and bake for 25 - 30 minutes.
  5. Cut into 12 bars or 24 squares and let cool in the tin completely before turning out. You can let them set more in the fridge when cooled.
  6. You can use another fresh apple in place of the dried apple but I find sometimes it can make the flapjacks a bit too moist and they don't keep for as long.

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