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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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my mum has been making flapjacks for years she discoverd this in a goodfood cookbook when she passed it on to me i tried it out these are the best flapjacks anyone will taste? Ingredients:
6 ounces light muscovado sugar |
4 ounces butter |
2 tablespoons golden syrup |
1 teaspoon runny honey |
8 ounces porridge oats |
Directions:
1. Preheat the oven to 160oc for fan 140oc greaes a swiss roll tin and line with baking paper.
2. Place the sugar, butter, golden syrup and honey in a saucepan on a gentle heat stir until melted you should have a dark syrup look at this stage take the pan of the heat.
3. Stir in the porridge oats until completey covered tip the mixture in to the prepared tin and level bake for 20-25 minutes until golden and a little darker around the edges.
4. Remove from the oven and place on a wire rack after 5 minutes cut in to bars then leave to cool completely remove from the tin break into bars and serve.
5. these flapjacks will last 3 days in an air tight tin.
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