... black treacle AND golden syrup!
I think it occurred to me to make flapjacks because I bought one from a shop the other day and it tasted so sickeningly sweet - all glucose syrup and margarine - that I couldn't finish it.
I like good pale flapjacks (the ones made just with golden syrup, butter, oats and sugar) - especially chocolate dipped or fruit filled - but I like treacly ones better. And I hear treacle is a good source of Vitamin B, so they're practically a health food.
This recipe is the one my mum used when we were little - it's child-level simple and it makes dense ginger-y treacly bars, perfect for lunch boxes, or afternoon snackage. A good addition is some chopped dried apricots for a little extra fruitiness and moistness. Treacle Flapjacks
In a saucepan, melt 75g butter with 50g dark brown sugar, 1/2 tbsp of golden syrup and 1/2 tbsp black treacle over a low heat until all combined.
Mix in 50g wholemeal flour, 75g porridge oats and 2-3tsps ground ginger (and 25g chopped dried apricots - optional)
Squash into a shallow dish and bake at Gas 3-4 for about 45 minutes until it looks set and browned on top. It will still be a bit wobbly at this stage, but will firm up as it cools. Slice while its still hot, but let it cool and firm before removing from the dish.
(NB - I like Jordans Organic Porridge Oats the best - they are the only ones I can find that are proper whole oats, not mashed up little pieces.)
