Be-Ro Cornflake Flapjacks, just like mum used to make them

Baking's never easy - you think you've lined a tin with greaseproof paper and you haven't, you accidentally use self-raising flour instead of plain, the oven gets put on defrost instead of fan...the list of potential baking disasters is endless. Well, this might only be the case for those of us clumsy enough to laugh it off and devour the remains. But I thought it was important to show all other 'clumsy bakers' out there - you're not alone!

Just for you, the recipes I plan to post on here are (nearly) all fool-proof for those of us of a distracted nature, or new to baking. Plus you'll get super brownie points from all your friends and family for your perfectly delicious efforts, trust me. In baking my friend's birthday cupcakes, everyone was so shocked that I hadn't managed to burn or chargrill them in some way that their surprised grins were accompanied by 'they are shop-bought really aren't they?' - an immense moment of pride. Now it's time for yours my friends.

To start, I'm going back to the beginnning. In my little Surrey cottage, we had a Be-Ro cookbook which ruled my world. Everything bakeable came from that book - cookies, pastry, Victoria sponge. Any other book was inferior and thrown to the back of the linen cupboard, which is impressive for something which has been around since the 1930's. You'll understand why when you whip together my forever favourite, Cornflake Flapjacks. I've interpersed tips where I can - no matter how obvious sometimes they make all the difference!

NUTTY FLAPJACKS
100g (4oz) margarine/butter
1 tablespoon golden syrup
100g (4oz) sugar
50g (2oz) oats
50g (2oz) Be-Ro self raising flour (but any brand will do...)
75g (3oz) crushed cornflakes.

1. Melt the margerine/butter and syrup together gently (i.e. low heat!) in a saucepan
2. Mix the dry ingredients in a bowl, pour over your margarine mixture, and mix well
3. Spread evenly into a suitably sized and greased baking or ceramic tin and press down firmly to keep the layer thin - use either more margarine or greaseproof paper for this
4. Bake in a moderately heated oven (about 190c/375f/gas mark 5) for 20 mins (it should be bubbling when you take it out)
5. Let it set for 5 minutes, then cut into squares while still warm - I've made the mistake of waiting and if you do so you won't have nice neat flapjacks to show off, more of a 'flapjack mess'...you've been warned ;)