Need a little pick-me-up as we say goodbye to summer? Here’s the perfect recipe…

Who doesn’t love a classic British flapjack? So, why not try this gloriously simple recipe for a special sweet treat from chef Tim Jenkins at Brockencote Hall.

INGREDIENTS

• 680g gluten-free oats
• 204g honey
• 204g golden syrup
• 408g unsalted butter
• 408g caster sugar

METHOD

Set the oven to 150°C fan. Warm the honey, golden syrup, butter and caster sugar to 120°C. Pour over the oats and mix well.
Pour the mixture into a 30cm by 20cm lined deep baking tray. Place in the preheated oven for 20 minutes.
Leave to cool in the tray before cutting into portions.