You know about our ‘thing’ for marmalade — we will put it in or on just about anything! Here, it is added to one of our favorite treats: buttery, oatey flapjack. The recipe is so simple, yet the results are fabulous. We think next time we bake these (and it will be very soon indeed) we will drizzle a little melted dark chocolate over the top. Marmalade and chocolate . . . now we’re talking!
3½ oz. butter (7 tbs.)
3½ oz. golden caster sugar (½ cup)
finely grated zest of 1 orange
2 tbs. orange marmalade (ideally fine-cut)
6 oz. rolled oats (2½ cups plus 1 tbs.)
Heat the oven to 350°F. Line 12 muffin tin cups or 24 mini muffin tin cups with small, thin strips of parchment paper to form a cross inside each. Set aside.
Put the butter, sugar, orange zest, and marmalade in a medium sauce pan. Heat gently, stirring occasionally, until the butter has melted and the sugar has dissolved. Remove from the heat and stir in the oats, combining everything thoroughly.
Divide the mixture between the cups in the prepared tins and level the mixture using the back of a teaspoon or the base of a spice jar. Bake for 12-15 minutes, or until golden brown around the edges. If you are baking mini flapjacks, they’ll take 8-10 minutes.
Allow to cool in the tins before removing them with the help of the parchment strips.