Thursday, 27 January 2011

Classic Flapjacks

I love these classic recipes which are so easy to customise. I will probably post some variations on this recipe in the near future but this recipe is just for plain flapjacks (personally my favourite anyway!) This recipe will make a large tray of flapjacks. These can be cut and wrapped separately in tin foil or cling film and keep fresh for over a week!

The Ingredients:
375g Butter
225g Golden Syrup
250g Soft Brown Sugar
500g Porridge Oats

The How-To:
Preheat oven to 160c
This really couldn’t be simpler. In a large saucepan melt the butter, stir in the sugar until dissolved.
Add the syrup and mix well.
Add the oats and mix until all oats are coated in the mixture.
Line a large baking tray with baking paper and pour in the mixture.
Smooth out the mixture using the back of a large spoon.
Bake in the centre of the oven for 30-35 mins.

**Do not worry if these look under cooked when removed from the oven. They are meant to look like that**

Now the part I find hardest.....leave these to completely cool. Don’t be tempted to turn them out early as they will just fall apart.
When cool. Turn out onto a surface and cut into squares. Wrap separately or store in an air-tight tin.

You’re Done!


2 comments:

  1. These look good...but the name caught me off guard at first. Here in the US, flapjacks is one name for pancakes! I love goodies that I can whip up from stuff that I always have in my kitchen, so saving this one. Is golden syrup corn syrup or molasses?

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  2. Hi Wendy, thanks for the fact I never knew that! :) I have looked up your question online and came up with the below. Hopefully this might be of some help? "Golden syrup is a popular sweetener in the UK, resembling honey in appearance, though more similar to corn syrup in its pouring ability"

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