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The ingredients needed to make Vickys Apple Flapjacks, GF DF EF SF NF:
- Take 200 g (7 oz) gold foil-wrapped Stork margarine block
- Use 200 g (7 oz) caster sugar / superfine
- You need 175 g (6 oz) golden syrup (see my homemade recipe)
- Prepare 425 g (14 oz) rolled porridge oats - not instant
- Use 1 fresh apple, peeled, cored and chopped
- Get 50 g (2 oz) dried, chopped apple
Instructions to make Vickys Apple Flapjacks, GF DF EF SF NF:
- Preheat the oven on gas 4 / 180C / 350F and line an 8"× 12" rectangular oven dish or cake tin with parchment paper
- Melt the margarine, sugar and syrup together in a pan gently until the sugar has all dissolved
- Take the pan off the heat and stir in the apples and oats until well combined
- Press the mixture evenly into the tin and bake for 25 - 30 minutes
- 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
- 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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