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You will also need a 20cm (8”) shallow square loose-bottomed tin, greased and lined with parchment paper.
Preheat the oven to 180°C/Fan 160°, 350°F, Gas 4.
Combine the butter, Tate & Lyle® Light Muscovado Sugar and Lyle’s Golden Syrup® in a large non-stick saucepan and heat gently until melted. Remove from the heat and stir in the oats and salt.
Tip into a bowl, leave to cool, then add the walnuts and cinnamon and coarsely grate over the apple, including the skin. Mix well, spoon into the tin, level and press firmly with a palette knife to smooth. Bake on the middle shelf of the oven for 45-50 minutes or until golden.
Remove, leave to cool in the tin for 10 minutes and then mark into pieces whilst still warm. Cool, lift out onto a board, discard the parchment and cut into squares with a sharp knife. Place on a cooling rack. Lightly dust with the Tate & Lyle® Icing Sugar and cinnamon and serve.
Recipe courtesy of Lyle's Golden Syrup®