Flapjacks are the first thing I learned to bake as a child. And today they’re still one of my favourite things to bake! This recipe is best made with real butter rather than spread and has the optional addition of apricots to make them extra squidgy. Enjoy!
Ingredients:
- 185g butter
- 90g demerara sugar
- 4 large tablespoons golden syrup
- 375g oats
- Handful of dried apricots, roughly chopped (optional)
Method:
- Preheat the oven to 180°C / 160°C fan / Gas mark 4
- Grease a shallow, oblong baking tray (approximately 6″ x 10″)
- Add the butter, sugar and golden syrup to a saucepan and gently melt over a low heat until the sugar is completely dissolved
- Take the pan off the heat and stir in the oats (and apricots if using)
- Spoon the mixture into the baking tin and press down well with the back of a spoon
- Bake for 15-20 minutes until golden brown
- Once the flapjacks have cooled, use a non-stick knife to cut them into squares and leave to cool on a wire rack
Makes approximately 12 flapjacks
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