Almond Flapjacks

1. Preheat the oven to 160°C, gas mark 3, 330^oF. Line the base of a rectangular baking tin, approx 18 x 25cm with baking paper.

2. Melt the butter or margarine in a large saucepan then remove from the heat and stir in the remaining ingredients.

3. Tip into the tin and spread evenly. Cover the top loosely with a sheet of baking paper (this helps to prevent over browning).

4. Bake for 25-30 minutes, removing the paper after 15 minutes, until the top feels lightly firm. Remove and cool in the tin for about 10 minutes then cut into portions and leave to cool in the tin for a further 20 minutes.

5. Tip out of the tin onto a wire rack, and cool until firm. Store in an airtight tin. These flapjacks will store at room temperature for up to 1 week.

Makes 20 small slices

150g butter or margarine
100g Fruisana Fruit Sugar
150g porridge oats
50g flaked almonds