100g broken cobnuts
450g porridge oats
225g butter, at room temperature, plus a little extra for greasing
150g soft brown sugar
90g golden syrup
75g ground almonds
pinch of salt
Preheat the oven to 160°C/gas mark 4.
Grease a 30cm baking tray. Melt together the butter, sugar and syrup in a pan over a low heat until the sugar has dissolved completely.
Add all the other ingredients and stir thoroughly.
Spread evenly over the baking tray and bake for 35-40 mins. Remove from the oven and leave to cool. When cold, cut the flapjacks into bars or squares.
Other cobnut recipes from our Nov/Dec 2014 issue:
• Cobnut meringues
• Cobnut and chocolate tart
• Cobnut cookies
• Cobnut and coffee cake
Every issue of LandScape magazine features a range of delicious seasonal recipes - click here to subscribe.