One of my lovely friends popped by for coffee yesterday and as per usual, our conversation soon turned to cake….
“Have you ever made flapjacks that don’t end up resembling blocks of concrete?” Lou asked.
My instant reply was “Yes! Hang on I’ll just dig out my trusty ol’ recipe!”
So after a little rummaging I found a tatty, well worn scrap of paper complete with buttery smudged fingerprints of golden syrup; which made me think I should write it down properly and share it with all my friends…
Jane’s Easy Flapjacks
100g demerara or granulated sugar or even a mix of both!
200g golden syrup
400g rolled oats
75g plain flour
- Pre-heat oven to 170°c/Gas 3 & line a 23cm square tin (or similar) with baking paper.
- Place the butter, sugar and golden syrup in a large saucepan over a low heat on the hob – stir until completely melted and you can’t see or feel any sugar granules. In fact, I usually let it come up to a boil – just for a moment!
- Take the pan off the heat and pour in the rolled oats & flour mixture – stir throughly to combine and coat the oats & four in the golden, buttery liquid.
- Tip the flapjack mixture into your prepared tin, pat down until level with the back of a spoon or indeed your fingers – which explains how I get my recipes so mucky!
- Bake towards the top of your oven for at least 30 minutes or until golden brown.
- Remove from the oven and allow to cool in the tin before removing to a board and chopping into pieces with a sharp knife.
- Flapjacks keep well for a few days in an airtight container.
Who am I kidding, nothing makes it as far as the tupperware in my house!