It’s half term and it’s raining – there’s only one thing for it. Flapjacks!!!!!
Luckily we had everything in the cupboards and followed this simple little recipe:
Sam’s sticky flapjacks
50g dark brown sugar
2 heaped tablepoons golden syrup
200g porridge oats
Pre-heat the oven to 180c
Melt the butter in a pan. Add the sugar and syrup and melt in.
Stir in the oats until they’re thoroughly covered in the sticky syrupy mixture.
Spoon into a well greased tin and bake in the oven for 15 minutes until golden.
Leave to cool completely before cutting into squares and removing from the tin with a palette knife.
To get the golden syrup out of the tin with ease I heat up a tablespoon over the gas flame on my hob for about 30 seconds before putting the spoon in the sticky liquid. It cuts straight through and makes a very satisfying sizzling sound!
I grease the tin with Cake Release. An amazing product that my mum introduced me to. You can get it from Lakeland.
Anyways – the flapjacks were a triumph. Using dark sugar gives them a delicious toffee caramel flavour and sticky yet crunchy texture. I hate claggy flapjacks so was chuffed with how these turned out.