Flapjacks

Flapjacks

By
From
How to Cook Cakes
Makes
16
Photographer
Peter Cassidy

This is one of our favourite standby recipes. Made from ingredients you are likely to have to hand, these flapjacks can be mixed, baked and ready to eat in next to no time. You will need a 20cm square, shallow baking tin.

Ingredients

Quantity Ingredient
150g butter, plus extra to grease
100g soft light brown sugar
50g golden syrup
200g rolled oats

Method

  1. Heat the oven to 190°C. Lightly grease the baking tin.
  2. Put the butter into a saucepan and melt over a gentle heat. Add the sugar and syrup and stir for 2 minutes to warm through rather than melt.
  3. Remove the pan from the heat and add the oats. Stir thoroughly, then spread the mixture evenly in the tin.
  4. Bake in the oven for 20–25 minutes, or until golden brown.
  5. Remove from the oven and, using a sharp knife, cut the flapjack into 16 squares while still warm. Leave in the tin to cool for 10 minutes before transferring to a wire rack to cool completely. These bars will keep for 4–5 days, stored in an airtight container.
Tags:
cakes
baking
Leiths
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