Description

Cooking time:

Method

1. Line and grease a 25cm (2.5cm deep) baking tin with baking paper. Cut the paper slightly larger than the tin so that it overlaps the edges – this will make the flapjacks easier to lift out of the tin once they’re cooked.
2. Put the sugar, butter and golden syrup into a pan. Heat over a low heat until the butter has melted and the sugar has dissolved. Stir often with a wooden spoon. Turn the heat up and bring the mixture to the boil. Turn the heat off immediately.
3. Add the oats and stir until they are coated with the sticky syrup mixture.
4. Tip the flapjack mixture into the prepared baking tin and spread evenly to the edges, using the back of a spoon or a spatula. Smooth the top.
5. Cook the flapjacks in a preheated oven (180ºC/350ºF/Gas Mark 4) for 10-15 mins, or until golden.
6. Leave the flapjacks to cool for a few minutes. While the flapjacks are still warm, use a knife to mark them into squares. When cooled completely, transfer to a wire rack and enjoy, or store in an airtight container.

Each portion contains