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Sticky and sweet flapjacks

June 1, 2010 by Katie Bryson

It’s half term and it’s raining – there’s only one thing for it. Flapjacks!!!!!

Luckily we had everything in the cupboards and followed this simple little recipe:

Sam’s sticky flapjacks

110g butter
50g dark brown sugar
2 heaped tablepoons golden syrup
200g porridge oats

Pre-heat the oven to 180c

Melt the butter in a pan. Add the sugar and syrup and melt in.

Stir in the oats until they’re thoroughly covered in the sticky syrupy mixture.

Spoon into a well greased tin and bake in the oven for 15 minutes until golden.

Leave to cool completely before cutting into squares and removing from the tin with a palette knife.

TIPS

To get the golden syrup out of the tin with ease I heat up a tablespoon over the gas flame on my hob for about 30 seconds before putting the spoon in the sticky liquid. It cuts straight through and makes a very satisfying sizzling sound!

I grease the tin with Cake Release. An amazing product that my mum introduced me to. You can get it from Lakeland.

Anyways – the flapjacks were a triumph. Using dark sugar gives them a delicious toffee caramel flavour and sticky yet crunchy texture. I hate claggy flapjacks so was chuffed with how these turned out.

Filed Under: Bakes Tagged With: dark brown sugar, flapjacks, oats, syrup

« Delia’s braised bangers
Alan’s Lamb Tagine with apricots, raisins and honey »

Comments

  1. sarah says

    June 8, 2010 at 1:33 pm

    Mrs B! how do you find the time for this??? i love love love it! honestly, your text is such a pleasing read, fab pictures, and you’re even making me want to get my pots and pans out! you’re such a clever, multi-skilled mummy!
    from sarah, eva, emily and jim too xxxx

  2. Sarah, Maison Cupcake says

    June 29, 2010 at 10:11 pm

    Very nice – and I have an apron just like your tablecloth!

    Done two batches tonight, first ones were dark and crunchy, second ones not cut yet but paler and hopefully softer. It’s probably matter of taste how people like them, I was going to ditch the first batch (well give them to husband) but having had a second one this evening, I will parcel them up differently and ask people if they prefer crunchy one then offer that rather than soft sort.

    Thanks for the tip! Your little boy is a cutie.

    • rhwfoodie says

      June 30, 2010 at 7:09 am

      I’m firmly in the chewy crowd when it comes to flapjacks.

      I’m very impressed with your commitment to the baking cause! Looking forward to meeting you on Saturday 🙂

About Katie

I’m Katie Bryson – Freelance Food Writer, wife of a strapping vegetarian and mum of two boisterous boys – keeping them all fuelled and trying to stay sane is a daily challenge so I thought I’d share my experiences. Read More...

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