This is the recipe for the flapjacks that I mentioned in the previous blog entry. I always used to make flapjacks and I have always used this recipe and I trust it 100%. You always end up with beautifully gooey flapjacks. If the flapjack gets stuck to the side of the tin then just cut the bits in the middle out.
- 225 g butter
- 225 g demerara sugar
- 75 g golden syrup
- 275 g porridge oats
- Pre-heat the oven to 160 degrees/gas 3. Grease a 30 x 23 cm traybake or roasting tin.
- Melt the butter in a large pan along with the sugar and syrup, then stir in the oats. Mix well and then turn into the prepared tin and press flat with a palette knife or the back of a spoon.
- Bake in a pre-heated oven until pale golden brown. Remove from the oven and leave to cool for 10 minutes. Mark into 24 squares and leave to finish cooling in the tin.
Both recipes I took with me to the charity event were both enjoyed. Here is a link to the previous blog entry: Lemon Drizzle Traybake