Nicky's Kitchen SanctuaryFlapjack Recipe
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Ingredients
Serves 16- 160 ml (1/2 cup) golden syrup
- ¼ tsp salt
- 160 g (3/4 packed cup) light brown sugar
- 200 g (2 sticks in the USA) unsalted butter
- 400 g (4 cups) porridge oats or rolled oats ((not jumbo or steel-cut oats))
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Steps
- Step 1
Preheat the oven to 160C/320F(fan).
- Step 2
Line a 20cmx20cm(9x9”), 5cm(2”) deep baking tin with baking parchment, leaving a 1-2cm overhang (so you can lift the flapjacks out later).
- Step 3
Melt the butter over a medium heat in a large saucepan.
- Step 4
Once melted, turn off the heat and add the rest of the ingredients to the pan.
- Step 5
Stir together to combine, then transfer to the prepared baking tin.
- Step 6
Flatten out with the back of a spoon in an even layer and and press firmly to compact the mixture. Place in the oven for 23-25 minutes, until golden at the edges. (NOTE 1)
- Step 7
Remove from the oven and leave to cool completely (at least 4 hours) in the tin at room temperature.
- Step 8
Once cool, remove from the tin, using the edges of the baking parchment to lift the flapjack out.
- Step 9
Transfer to a chopping board, peel off the baking parchment and slice into squares, then serve.
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Preheat the oven to 160C/320F(fan).
Source: Nicky's Kitchen Sanctuary
