Pam's Kitchen

250g porridge oats

125g butter

125g light brown sugar

2-3 tbsp golden syrup, 3 makes the flapjack moist. 

Melt butter, sugar and syrup, then add the oats and stir until covered.

Put the mixture into a 20x20 greased tin and pat down with the back of the spoon, cook on 200c/180c fan for 15mins or until golden.

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Perfect with a pot of afternoon tea from the kitchen!

1 cup of milk

3 cups of self-raising flour

2 tablespoons syrup (1 black, 1 golden)

1 tablespoon brown sugar

1 tablespoon Ovaltine or Bourne-Vita

1 cup of mixed fruit, and add a few chopped cherries

1 egg

Mix together in a bowl, the flour, brown sugar, Ovaltine or Bourne-Vita, mixed fruit and the few chopped cherries. 

Melt the two syrups in the milk. Add to the beaten egg. Pour the liquid mixture into the other ingredients and mix very well. Pour into a suitable baking tin which has been greased and floured and bake in a slow oven for 1hr 25mins OR until the skewer comes out clean. 

Gas mark 1or 2.

Spread over some melted butter and enjoy!

255g plain flour

85g castor sugar

200g butter

30g cocoa

115g cooking chocolate for topping

Sift flour and cocoa together, rub in butter. Add sugar. mix to a dough and knead lightly. Spread evenly into a lightly greased 9" tin. Cook for 30 mins at 200c cut into 10 triangles whilst still warm. Melt chocolate and add when shortbreads are cooled.

Perfect as a naughty treat at Locks Cross Cottage!