Ingredients :~
(makes enough to fill a swiss roll tin and depending on how you slice it, gives around 12 flapjacks)
200g/7 oz butter
6 tbsp Golden Syrup/Corn Syrup
330g/12 oz rolled oats
(An alternative if you can't find syrup is to use equal quantities of brown sugar, runny honey, butter and oats - I would suggest, 200g/7 oz of each.)
To this you can add just about anything you like! For my recipe I added the following...
3 tspn dessicated coconut
3 tspn chopped almonds
Handful of raisins
Handful of dried papaya
Handful of dried pineapple
Method :~
1. Pre-heat oven to 180C/350F/Gas Mark 4 and line a baking tray with baking paper.
2. Put butter and syrup into a pan and heat on a low heat until the butter has melted completely. (It's important to try to get all of the syrup into the mixture so if you find you're leaving half of your measurement still on the spoon, add an extra measure or two. Always better to have more than less!)
3. Put all your dry ingredients into a large mixing bowl.
4. Pour over your butter mixture and stir well.
5. Press the mixture into your baking tray and level it out.
6. Bake in the oven for 25 minutes or until golden brown. The flapjack should still be slightly soft when you take it out but it will harden up as it cools. Take out of the oven and place the tray on a cooling rack.
7. When cooled and while still in the tray, cut your flapjack into squares or fingers. Leave to cool completely in the tray.
8. ENJOY!
Would love to hear what variations you make to the recipe!
Dried cranberries and cherries are always delicious additions, and if you wanted to add a touch of decadence, include some chocolate chips but add them as late as possible before putting the mixture into your tray so that they don't just melt completely and combine with your syrup but instead leave you little pockets of chocolate in your finished flapjacks.
Happy baking!!
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