Flapjack
The ultimate flapjack, soft and chewy or crunchy - your choice - with a lovely buttery taste, and ready in half an hour. Perfect teatime treat and great for lunchboxes.
Servings: 24 pieces
Ingredients
- 165 g butter
- 125 g soft brown sugar
- 2 tablespoons golden syrup (60g)
- 250 g rolled porridge oats, (not jumbo oats)
- 1 pinch salt
- 1 pinch ginger
Instructions
Preparation:
- Preheat the oven to 200°C/ 180°C fan/ gas mark 6/ 400°F
- Grease the baking tin and line the bottom with a square of baking parchment
For the flapjack:
- Weigh the butter, sugar and syrup into a large saucepan. Heat the mixture on a low heat, stirring often, until the butter is melted165 g butter, 2 tablespoons golden syrup, 125 g soft brown sugar
- Remove from the heat and stir in the oats, salt and ginger250 g rolled porridge oats,, 1 pinch salt, 1 pinch ginger
- Turn the mixture into the prepared baking tray. Spread evenly and firm down with the back of a spoon
- Cook for about 20 minutes until a light golden colour for a soft flapjack. Give it a bit longer if you prefer your flapjack slightly crisper
- Run a palette knife around the edge of the tin then, after 5 minutes, mark the flapjack into bars or squares.Leave in the tin until almost cold, then cut into pieces.
Notes
Everyday Cooks Tips:
- Don't be tempted to leave out the ginger. It adds flavour without being 'gingery'
- I like to cut this into different sized pieces to cater for different appetites
- Cherry - add 75g quartered glace cherries
- Raisin - add 100g raisins. Replace the golden syrup with honey