Now these take me back to when I was in secondary school as they became a favourite of mine and they were a favourite for a lot of my friends as well.
These flapjacks are quick and easy to make and you only need four ingredients and these can be adapted to have anything you want in them.
I have made these many times over the years and no matter what I have had a different result but this set of flapjacks is probably the best ones yet.
I changed it up and used a deep 8inch square tin with a loose bottom which actually made such a difference.
The square tin made my flapjacks thick! I have always ended up with little flat flapjacks because I always thought a rectangle shaped tin was better but I know now that square is the best way forward.
When these come out the oven they don’t look done but I promise you that they are and will be great once they have cooled.
- 225 g Unsalted Butter
- 200 g Light Brown Sugar
- 5 tbsp Golden Syrup
- 350 g Porridge Oats
- Pre-heat the oven to 180 °C/gas mark 4.
- Line a square 8inch loose bottomed tin with baking parchment.
- Melt the butter in a large pan along with the sugar and syrup, then stir in the oats.
- Press down into the tin until the mixture is level.
- Bake in a pre-heated oven for about 20 minutes or until golden brown.
- Remove from the oven and leave to cool in the tin for about 10 minutes then move to a cooling rack.
- Once cooled, cut it into either 8 rectangles or 16 snack sized squares.