Flapjacks
Chewy, golden oat bars made with butter, light brown sugar and golden syrup, baked in one tin and cut into squares.
Method
- 1
Heat the oven to 170°C and line the tin with baking paper.
- 2
Put the butter, sugar and golden syrup in a large saucepan over low heat and stir until the butter has melted and the sugar has mostly dissolved.
- 3
Take the pan off the heat and stir in the oats and salt until every flake is coated.
- 4
Tip the mixture into the tin and press it down firmly and evenly with the back of a spoon.
- 5
Bake until golden at the edges and pale gold in the middle. It will still feel soft.
- 6
Leave in the tin, then mark into 16 squares with a sharp knife while still warm.
- 7
Leave to cool completely in the tin before lifting out and cutting through the marks.
Notes
- Bake for a few minutes less for softer, chewier flapjacks, or a few minutes more for crisper ones.
- Stir in 75 g of raisins, chopped apricots or seeds with the oats if you like.
- Oats are naturally gluten-free but often contaminated with wheat. Use oats labelled gluten-free if that matters.
Equipment
23 cm square baking tin, Baking paper, Large saucepan, Wooden spoon, Sharp knife