This is quick and easy recipe that results in delicious, moist, sticky chewy flapjacks.
150g unsalted butter
75g brown sugar
75g golden syrup
200g of oats
In a pan melt the butter, sugar and syrup together. I find the easiest way to measure the golden syrup is to put the pan on the scales, zero the scales and then add the syrup.
Once the sugar, butter and syrup are bubbling take it off the heat and stir in the oats.
My preferred oats are the Mornflake Whole Jumbo Oats.
Place the mixture into a greased tin (or lined using baking parchment) and bake in a 180ºC (160ºC fan) oven for about 10-12 minutes or until the edges are browned. If you cook for too long the flapjacks will be harder and not chewy.
I cool the flapjacks on a wire rack.
I quite like chocolate flapjack, so I melt a bar of chocolate and cover the flapjack. Once the chocolate has set I cut the flapjack into squares.