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SAThe perfect flapjack in my opinion. Chewy, buttery, sticky, sweet and ever so slightly salty.
The key to this recipe is to use salted butter and light muscovado sugar. Give them a go…great for the kids packed lunch too if you don’t manage to eat them all.
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Ingredients
(Makes 16 portions)
250g salted butter
250g light muscovado sugar
250g golden syrup
500g rolled oats
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Method
Preheat fan oven to 180 degrees C and line a 20cm square baking tin with greaseproof paper.
Over a medium heat, melt the butter, sugar and syrup in a large saucepan until the sugar has dissolved.
Pour in the rolled oats and mix well ensuring all the oats are covered.
Pour the mixture into the lined tin and flatten using a palette knife or the back of a spoon.
Bake in the oven for 15 minutes until lightly golden on top.
Allow to fully cook in the tin then take it out of the tin and cut into 16’s.
Will store in an airtight container for a week.
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#flapjack #flapjacks #autumn #fall #baking
@samnixon18
