Flapjacks

Flapjacks

By
From
Leiths How to Cook
Makes
16
Photographer
Peter Cassidy

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 a 20 cm square, shallow 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. Remove from the heat and add the oats. Stir thoroughly, then spread the mixture evenly in the tin.
  3. Bake in the oven for 20–25 minutes, or until golden brown.
  4. Remove from the oven and, using a sharp knife, cut into 16 squares while still warm. Leave in the tin to cool for 10 minutes before transferring to a wire rack to cool completely. They will keep for a 4–5 days, stored in an airtight container.

Variations

  • Dried fruit and seed flapjacks: Replace 30 g of the oats with 30 g mixed seeds (such as sesame, pumpkin or sunflower) and stir in 30 g chopped dried fruit (such as apricots, pear or apple) with the oats.

    Sour cherry and almond flapjacks: Replace 30 g of the oats with 30 g roughly chopped almonds, and stir in 30 g dried sour cherries with the oats.
Tags:
Leiths School of food and wine
cookery course
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