53. Flapjack
Sorry for skipping a week! Work have banished me to Southampton for the past two weeks, and I’ll be having my third week there this week. It’s hard to bake when you’re stuck in a hotel… It’s also hard to upload when you’re on a family weekend in the Lake District. It was so lovely seeing everyone and going for walks, we even got to play in some snow at the tops of the hills.
In aid of the hill walking energy provisions, I decided to make some flapjack, a classic, easy and full of energy snack. I drizzled mine with a little melted chocolate, but they’re still tasty just as they come! You can easily scale this 4 ingredient recipe to make however many you want, the ratios are just 1:1:1:2 of butter : golden syrup : sugar : porridge oats.
Makes 20
Ingredients
225g (8oz) butter
225g (8oz) golden syrup
225g (8oz) light brown sugar
450g (16oz) porridge oats
1 tsp cinnamon
Method
Preheat the oven to 150C. Line and grease a baking tin (at least 3cm deep). If you don’t have a suitable baking tray, or it’s too big, like mine, line it with baking paper and fill the part you don’t want to use with baking beans/rice/pennies. This will make your tin smaller, so you can still get good thick flapjacks. (See picture)
Melt the butter in a large pan over a medium heat.
Add the golden syrup and sugar and keep heating until the sugar has fully dissolved, mixing once in a while.
Remove from the heat and add the porridge oats and the cinnamon. Mix together until evenly combined.
Fill your baking tin with the mix and press down to make it nice and compact, or else it may fall apart.
Bake for 35-40 minutes, until golden and the edges are firm.
Allow to cool in the tin, and then turn out and chop into squares.
If you want to fancy them up, you could drizzle on some melted chocolate, or a small amount of icing, or just eat as they are.
