Jill Cordes' flapjacks

1

Ingredients

  • 225g plain flour
  • 1/2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp salt, or to taste
  • 120g unsalted butter, at room temperature
  • 115ml treacle
  • 110g caster sugar
  • 1 egg
  • 65g uncooked rolled oats
  • 70g sultanas
  • 70g chopped walnuts, optional

Use imperial measurements

Method

How to make Jill Cordes' flapjacks

1) Preheat oven to 180C/Gas Mark 4. Butter and flour a baking tray or swiss roll tray. Sift the dry ingredients together and set aside.

2) In an electric mixer, cream the butter, treacle and sugar until light and fluffy. Beat in the egg, add the reserved dry ingredients and mix until just incorporated. Fold in oats, raisins and nuts.

3) Spread dough in an even layer on the prepared trat and bake for 20 to 30 minutes or until lightly browned. Let cool on a rack for 10 minutes then carefully cut into bars approximately 7-cm square. Remove bars from pan and allow to cool completely.

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