Traditional oatmeal flapjack
Chef:
Costcutter
Prep:
20 mins
Cook:
25 mins
6 tbsp Golden Syrup
200g butter
330g porridge oats
75g sultanas
Preheat the oven to 350°C/180°C/Gas mark 4.
Butter a 9” x 13” (23cm x 33cm) Swiss roll tin and line the base with baking parchment.
Place the syrup and butter into a large saucepan and heat gently until the butter has melted into the syrup. Stir well making sure you add all the golden syrup. Remember, more is always better if you want your flapjack gooey but not falling apart.
Put the oats and sultanas into a baking bowl, then pour over the butter and syrup mixture, stirring to coat the oats and sultanas.
Pour the mixture into the prepared tin and spread evenly to fill the tin, making sure the surface is even.
Bake in the preheated oven for 25 minutes or until golden brown.
Remove from the oven while the flapjack is still slightly soft – they will harden once cool.
Place the tin on a wire cooling rack and cut the flapjack into squares. Leave in the tin until completely cold.
Serves
6
Preparation Time
20 minutes
Cooking Time
25 minutes
Main ingredients
Dairy, Grains
Recipe Type
Snacks
Level of Difficulty
Medium
