Some years ago I was a bit mad about flapjacks and I had them very often,
I mean - very very often :)
They came with all different toppings and my favourite used to be cappuchino one.
As all obsessions this one faded as suddenly as it came,
till last Friday when S. brough some to work...
- 4 ½ oz/ 6 tbsp Golden Syrup or corn syrup
- 2 sticks/200g unsalted butter
- 12 oz/330g porridge oats
- Line the baking tray with baking parchment.
- Place the syrup and butter into a large saucepan and heat gently until the butter has melted into the syrup and stir well. Make sure you add all the golden syrup, sometimes it is hard to get it exact and more is always better than less if you want your flapjack gooey but not falling apart.
- Put the oats into a roomy baking bowl, add a pinch of salt then pour over the butter and syrup mixture and stir to coat the oats.
- Pour the mixture into the prepared tin and spread evenly to fill the tin making sure the surface is even.
- Bake in the preheated oven for 25 minutes or until golden brown. Remove from the oven while the flapjack is still slightly soft, they will harden once cool.
- Place the tin on a wire cooling rack and cut the flapjack into squares and leave in the tin until completely cold.
The flapjack keeps well stored in an airtight tin.