4oz (110 g) golden syrup
2oz (50 g) soft brown sugar
Grated Rind of 2 organic or untreated oranges
3oz (85 g) butter/margerine
6oz (180 g) rolled oats
2oz (50 g) chopped almonds
Combine the syrup, butter/margerine and sugar in a pan and cook over a gentle heat until melted. Add the oats, nuts and orange rind. Pour into a shallow, greased tin to a depth of between 1/2 – 1 inch and bake for 30 minutes at 180C/350F/Mark 4. Cut into slices while still warm and then leave to cool when the flapjack will harden.