It's fitting that the first recipe is something of a legend here on the Guildford running scene. My local run club regularly meets on a Wednesday night for a weekly session of hills, tempo, intervals, fun and cake. I'm sure we are not unique: There must be cake clubs all over the country who meet up for an hour of pain and wheezing before cracking open the treats and napkins. It's always been fun trying out everyone's different favourites and a good friend often brings these flapjacks with him.
Honestly, HAND TO HEART, they are the finest flapjacks you will ever taste. To be fair, everything he makes is absolutely delicious (he's got something of a baking talent there) but these won me over the first time I tasted them after a particularly grueling hill session and have had my heart every since. Add whatever you want to them. Dried cranberries or blueberries work well, chocolate chips, peanuts. Anything goes. But don't leave out the marshmallows...they go all gooey and light and sweet and seriously...don't leave out the marshmallows!
I really hope you like them as much as me. Thank you Andrew Flanagan:
- 2 tablespoons golden syrup
- 250g butter
- 200g sugar
- 125g oats
- 100g self-raising flour
- 125g crushed cornflakes
- 50g dried cherries
- 100ml orange juice
- 2 tbsp mini marshmallows
- Preheat the oven to 190 degrees C (gas mark 5) and line an 18 x 25cm swiss roll tin (or any square-ish receptacle)
- Melt the butter and syrup in a pan over a low heat until melted
- Mix all the dry ingredients in a bowl and pour in the butter/syrup mix
- Drain the cranberries (discard the orange juice) and add to the mix, stir until they are evenly incorporated
- Now take the mix and spread into the swiss roll tin
- Bake for about 20 minutes
- Cool slightly on a rack and cut into fingers when still warm, but leave in tin. Once completely cold they can be broken into their squares and stored in an airtight container.