Recipes

Method

1. Preheat the oven to 190°C, 375°F, gas mark 5. Grease an 18cm (7in) x 28cm (11in) oblong baking tin.
2. Peel, core and dice the apples and place in a small pan with the lemon juice. Bring to the boil and cover and simmer for 5 minutes, or until apple has softened. Mash with a fork to a soft purée and allow to cool.
3. Meanwhile, place the butter, light muscovado sugar and black treacle in a pan and heat gently until the butter has melted. Remove from the heat and stir in The Co-operative porridge oats.
4. Place half the oat mixture in the base of the tin. Press down with the back of a spoon. Spread with apple mixture then cover with remaining flapjack mixture. Bake for 25 minutes until golden.
5. Remove from oven. Allow to cool slightly. Mark into 18 squares and leave to cool in tin.