If you’ve read the book, follow me on twitter, or look at my facebook page you’ll know that I have something of a passion for flapjacks. More than one Boxing Day has resulted in a truck load of flapjacks that keep me and my assistant going for
hours, sometimes even a whole day. And believe me, that’s a lot of flapjacks.
All this flapjack activity prompted my friend Slav to suggest that I should give-away flapjacks, rather than badges. Whereas another friend (Hello Lynn) just asked me for the receipe.
So here it is.
Rolled Oats – 1 kilo
Butter – 600 grams
Golden Syrup – 300 grams
Sugar (preferably brown, or golden granulated, anything but white! Bleugh!) – 300 grams
One huge saucepan
Wooden spoon or similar (to mix ingredients with)
Square shallow baking tin about 20 cm sided
- Put the butter, golden syrup, & sugar in saucepan and heat until it is all liquid.
- Meanwhile line the baking tin with greaseproof paper.
- Turn off hob. Mix all the oats into the liquid.
- Put the mixture into the baking tin & press flat.
- Bake at 175 °C (Gas Mark 4) for 25 to 30 minutes. Warning: the timing is tolerant but accuracy in temperature is critical – I find that I actually need to set my oven at 170 degrees. If recipe doesn’t quite work, this’ll be where you need to tweak it. Too hot and the flapjacks will be crunchy, too cold and they’ll be so gooey you won’t be able to get them out of the tin in slices.
- Slice before it sets but leave in place in tin.
- Leave to cool and set.
- Serve with a cup of tea and friend.