Flapjacks

Ingredients

 175g/6oz butter

 175g/6oz golden syrup

 175g/6oz muscovado sugar

 350g/12oz porridge oats

1.    Preheat the oven to 150C/Gas Mark 2 and line a 20cm/8in square baking tin ( I like to use a silicone baking tin) with greaseproof/baking paper.

 

2.    Melt the butter in a pan over a low heat. Dip a pastry brush in the butter and brush the baking tin with a little bit of it. This will make sure your flapjack doesn’t stick to the sides of the tin once it is cooked.

 

3.    Add the golden syrup and sugar to the butter and heat gently.

 

4.    Once the sugar is dissolved and the butter is melted, remove the pan from the heat and stir in the porridge oats.

 

5.    Pack the mixture into the baking tin and press down, if you want the flapjacks to stay gooey and buttery don’t press down too much, if you are looking for a more crispy flapjack squash down to your desired thickness. Bake in the oven for 40 minutes.

 

6.    Once cooked, remove from the oven, leave to cool on a cooling rack for 15 minutes, then turn out on to a chopping board and cut into squares.

Enjoy!! I like mine with a nice cup of tea!