An easy recipe this week! I don’t know about you but I really like flapjack – it has to be chewy rather than crunchy for me though. Plus oats are good for you, right? Most recipes are basically the same but I went with the member recipe from Jamie Oliver’s website. I’d like to find one that uses honey though just for an alternative. Try to keep up with this one…
- 150g butter
- 75g light brown soft sugar
- 3 rounded tbsp golden syrup
- 250g rolled oats (porridge oats)
First, preheat the oven to 180C / 160C fan / Gas 4 and grease and line a 20cm square tin with greaseproof paper. I used a silicone ‘tray’ so luckily didn’t need to bother with the greasing and lining!
Put the butter, sugar and golden syrup into a pan (make sure its big enough to eventually fit the oats in too) and gently heat until melted before adding in the oats and mixing them well. Admittedly I may have put a little extra syrup in mine!
Pour the mixture into the tin, level and press the mixture evenly and firmly with the back of a spoon as well as you can then bake for 25 minutes, or until golden around the edges – mine took nearer to 20 but I wanted to make sure it was chewy rather then crunchy.
Remove the tray from the oven and cool completely before turning out onto a board and cutting with a sharp knife. The recipe mentioned marking out the squares after about 10 minutes before leaving to cool. I got 16 squares from mine.
These were really nice and definitely chewy enough which I think was helped by using brown sugar – I’ve only used caster sugar previously. Maybe they could have benefited from a few extra minutes in the oven although saying that they were quickly eaten so no complaints from that point of view!