Sweet Treat Sunday – Flapjacks
I can’t believe it has taken me this long to post a Flapjack recipe. They are one of my basic baking staples that I love to make for people. So simple and so variable.
This recipe produces the perfect flapjack consistency. Not too crumbly, not too dry and wonderfully buttery. And throwing in a handful of sultanas and walnuts only adds to the deliciousness.
(I only had my phone camera available to take photos. Apologies)
375g unsalted butter
225g golden syrup
250g demerara sugar
500g porridge oats
50g walnuts, crushed
- Preheat the oven to 160°C and line a large tin (approx 20cm) with grease-proof paper (I have actually found that using a silicon tray, well-greased, makes things a whole lot easier when it comes to getting the flapjacks out later on).
- Place the sugar, butter and golden syrup in a large saucepan and melt together over a low heat, stirring occasionally.
- When fully melted, remove from the heat and add the oats, sultanas and walnuts and mix thoroughly making sure everything is combined.
- Pour into your lined tin or greased silicon tray and level the mixture out.
- Bake in the oven for 25 minutes. The top should be ever so slightly golden but not firm to the touch.
- Remove from the oven but keep the flapjacks in their tray and cover with a tea towel and leave to completely cool.
- Turn out, cut up and enjoy!