At the request of the lovely Lazy Daisy Jones here is my flapjack recipe and a warning. These are the flapjacks of my youth. Delicious, sticky and sweet.
They have a distinct lack of seeds, nuts and the like but feel free to tinker with the recipe if you would like to add some. I do, sometimes but usually I stick to tradition and use the recipe of my childhood.
flapjack recipe (makes 16)
75g soft brown sugar
3 tbsps golden syrup
75g quick cook porridge oats
175g jumbo porridge oats
Preheat the oven to 170 degrees celsius ... grease a 30cm x 20cm baking tin and line with baking paper
Put the butter, sugar and syrup in a saucepan and melt together over a medium heat until combined
Add the oats and mix until coated and turn out into the baking tin and spread evenly over the base
Press the mixture out with the back of a spoon
Bake in the oven for 20-25 minutes
The baking time will depend on your oven but the delicious smell and golden coloured top usually give the game away. A shorter baking time means a stickier flapjack.
Remove from the oven and trace cut lines into the flapjack. I get about sixteen out of a tray this size but you can divide it up into as many as you like. Then leave to cool in the baking tray.
When cool cut up into squares using the guidelines and enjoy with a hot cuppa.
Sometimes the outer edge can be a little overdone. I trim this off and eat it with natural yoghurt. Very moreish.
We are partial to a slightly sticky flapjack but if you prefer them crunchy, put them back in the oven after switching it off. This allows the stickiness to dry out a little.
The flapjacks keep well in an airtight container for up to a week. They never last that long here though. I can't even get a picture they disappear so fast.
Hope you enjoy them Daisy.