Ingredients:
4 tbsp unsalted butter,
plus extra for greasing
1 1⁄4 cups light brown sugar
2 tbsp corn syrup
3 3⁄4 cups rolled oats
2⁄3 cup chopped hazelnuts
1⁄4 cup raisins

Method:
1 Preheat the oven to 325°F (160°C).

2 Grease the pan and line the base and sides with parchment paper. Melt the butter, sugar, and syrup in a heavy saucepan over low heat until the butter has melted.

3 Remove the pan from the heat and stir in the oats, hazelnuts, and raisins.

4 Transfer the mixture to the prepared pan and press it down firmly, until it is compact and even.

5 Bake in the center of the oven for 30 minutes until golden brown and darkening slightly at the edges.

6 Leave in the pan for 5 minutes, then cut the flapjacks into squares with a sharp knife. Leave in the pan until cold before turning out with a metal spatula.

7 STORE The flapjacks will keep in an airtight container for 1 week.

BAKER’S TIP:
Nuts and raisins make these flapjacks healthier and, as in the recipes for Oat Cookies, you could also add a handful of pumpkin or sunflower seeds. Despite the health quotient of those ingredients, the butter content of flapjacks does make them a high-fat treat.

Hazelnut and Raisin Flapjacks