The original version of this flapjack recipe is in the Hamlyn All Colour Cook Book, first printed in 1970 ( I bought my copy in 1978). Mary Berry wrote the baking section and I loved her recipes. When I was on GBBO she very kindly signed my copy.

Over the years I have developed the recipe to include lots of different ingredients but M&M's are the all time winner. The addition of cinnamon adds warmth and the vanilla helps the chocolate come through.

 This M&M Flapjacks recipe makes 24 pieces
This recipe makes a very large quantity but you can divide the recipe by four and make a brownie pan quantity ( makes 6 pieces).

I use soft Stork in a tub it works really well.
You may wish to play with ingredients and add dried fruits, dried apricots, glacé cherries, marmalade chocolate chips or what ever takes your fancy.

What you will need
A pan to melt ingredients or a microwaveable bowl.
A shallow baking tray greased with butter.
If you are making the smaller quantity use a brownie pan, 7 1/2 inches square.


Ingredients 

• 454g soft margarine, Stork in a tub
• 900g golden syrup
• 140g granulated sugar
• 920g rolled oats
• 1 teaspoon fine sea salt
• 1/2 teaspoon ground cinnamon
• 2 teaspoons vanilla extract
• 70g mini M&M's plus 30g to scatter on the top of the flapjacks.

Set the oven for 150C fan, 160C, 335F, gas mark 3
Grease the baking pan with a little butter

Method
Put the margarine and syrup in a pan if you are using one and place on a low heat until the margarine has melted. If you are using a microwave place the syrup and margarine on medium setting and microwave for 2 minutes to melt the margarine.

In a bowl place the sugar,oats,salt, cinnamon and combine.
Add the vanilla extract to the syrup mixture and pour onto the oats mixture and mix thoroughly.
Stir in the M&M's.
Turn the mixture into the pan and press down well with a spatula, scatter the remaining M&M's evenly on the top of the flapjacks.
Bake for 30 -40 minutes until golden brown.
Leave to cool in the tin for 5 minutes then using a sharp knife cut into 24 pieces.

Leave for another 2 minutes before lifting out and placing on a wire cooling rack, (you may need to cut into pieces again if the flapjack feels as though it may break when lifting out) until completely cold before storing in an airtight tin, or freezing. The flapjacks will keep for 4 weeks and you can freeze them for up to 2 months.

Tip
The flapjack needs to be cut whilst it is warm if you leave it to cool it will break into small pieces. 

If you do break the odd piece of flapjacks store them in a box and they are lovely crumbled over yoghurt and fruit.