Planning to stay healthy
Easy Flapjack Ingredients • 250g Butter or Margarine • 180g Golden Syrup • 200g Soft Light Brown Sugar • 400g Porridge Oats • ¼ tsp Ground Cinnamon (optional) Our top tips • Use greaseproof paper and be sure to line the full tin to ensure the flapjack doesn’t seep through and stick • Supermarket own brand porridge oats work great for binding the flapjack together as they often have more powdery texture in them. • The flapjack will set once it’s cooled, so don’t remove it from the tin too early or it will stick to the grease proof paper. Method 1. Heat the oven to 180C/160C fan/gas 4. Grease and line a 28-18cm square or rectangular baking tin, before lining with greaseproof paper. 2. In a large pan over a medium heat, mix the warm the butter, golden syrup and sugar, stirring regularly until the mixture has melted together. This can also be done in the microwave in a microwave safe dish, just remember to stop and stir regularly. 3. In a separate bowl, mix the oats and cinnamon together. Add the oats to the melted mixture and stir together until all the oats are covered. 4. Pour you mixture to your prepared tin and smooth the mixture into the corners. 5. Bake in your pre-heated oven for around 22-25 minutes (we recommend you check after 20 minutes), until the edges are lightly browned. It may look like it has not completely baked in the middle with a little wobble, but it will set as it cool downs. 6. If your edges have risen, press them down with a cold spoon whilst still warm. 7. Leave to cool completely at room temperature in the tin, before lifting out in the greaseproof paper. Gently peel back the edges and cut into your desired sizes.
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