Flapjacks
In this recipe, soft brown sugar, butter, and golden syrup come together to create a sweet and decadent base that's mixed with wholesome porridge oats. Feel free to customize with a hint of ground ginger, diced dried apricots, or a sprinkle of dessicated coconut for added flavor. Once baked to golden perfection, these chewy and satisfying oat squares are perfect for a cozy treat!
— Constant Cookbook
Ingredients
- 175g soft brown sugar
- 175g butter
- 1 generous tablespoon golden syrup
- 275g porridge oats
- 1 teaspoon ground ginger (optional)
- Finely chopped dried apricots (optional)
- Handful dessicated coconut (optional)
Instructions
- Grease a 20cm/8 in square baking tin measuring about 4cm/1 and a half in deep with a bit of extra butter.
- Put the sugar, butter and syrup to melt in a large saucepan over a gentle heat. Stir with a wooden spoon.
- Remove the pan from the heat. Tip oats into the pan.
- Add the ginger (if using). Mix well.
- Pour the mixture into your prepared tin. Use your hands or a spatula to level it off. Leave to stand for 15 mins. Preheat the oven to 150 C/ 300 F/ gas mark 2 while mixture is standing.
- Bake for at least 40 minutes, till golden and still a little soft in the middle. The mix will firm up as it cools.
- Leave to cool in the tin. When the mixture has cooled slightly, cut it into squares. Take them out when cold and firm.
Yield
Makes 12 bars
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