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.
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
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.
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 🙂