Flapjack complications

[pennyhill]

I don't live in the UK so what should be very simple is proving rather complicated... I can't get golden syrup, treacle or condensed milk. Or baking tins. I don't know what rolled oats are in German; the choice here is 'oats - big', or 'oats - small'.

So... my questions are:

• Shall I use honey or maple syrup?
• I will have to order a baking tin from Amazon - is there anything particular I need to look out for? And what size?!
• Which oats do I use??

Oh, and does anyone have a great, classic flapjack recipe (nut free - ds is allergic)? I used to make them with my Mum, they were fantastic - I think the recipe came from some old M&S book in the 70s.

Maple syrup makes lovely flapjacks.

I'd use honey, I have a honey based one on my blog www.toddler-recipes.co.uk/honey-flapjacks.html. they've got sesame seeds in but you can either omit completely for a gooey-er flapjack or just add the equivalent weight in oats. I make mine in a 9 inch tin.

I used to live in Russia and they had condensed milk but it was called 'sweetened milk' and kept in the chilled section. Just in case this helps :-)

Honey works well enough, but the flapjacks just taste too honeyey. It sort of permeates the whole thing. Which is fine if you really like honey.

I'd just use light brown sugar, or you could try half caster and half muscavado, and butter - forget the condensed milk/syrup requirement altogether. I'm rubbish at quantities - I know what works for the size of tin I have, and just sort of do it by eye. But you want a thickness of about an inch in the tin. 180C for 20 mins or so - don't overcook. And I'd say oats - big rather than oats - small.

Thank you. Will have to leave out sesame seeds, boys won't eat them. Will investigate the sweetened milk thing! And which oats...?!

Oops, x-post.

Thanks to you too, Hassled! My last post was meant for MrsV.

I make these lunchbox treats which you might not be able to get the ingredients for either, but you never know.

Big oats I reckon, the small may be too fine. I'm now remembering how easy recipes become mammoth tasks abroad!