I used the following recipe to make some lighter flapjacks.
150g unsalted butter
75g brown sugar
75g golden syrup
350g of oats
50g of rice krispies
50g of cashew nuts, or use peanuts
In a pan place the butter, sugar and syrup together. I find one way to measure the golden syrup is to put the pan on the scales, zero the scales and then add the syrup.
I put the pan on a low heat, better to take your time than burn the mixture. Once the sugar, butter and syrup are bubbling slightly take it off the heat and stir in the oats.
The stir in the rice crisps and nuts, now I should add at this point I actually used coco pops, but the principle is the same. The cereal provides a lighter crunchier texture to to the flapjacks. The nuts provide a harder crunch to the flapjacks.
This recipe uses more oats than my previous recipe, so these flapjacks are less rich and sticky. Place the oat mixture into a lined tin, press it into place with a fork or the back of a spoon.
The flapjacks are baked in a pre-heated 200ºC oven for about ten minutes or until the edges are browned.
Leave the flapjacks to cool in the tins, or they will fall apart. After they have cooled, cover in melted chocolate, let it set and then serve.