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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 8 |
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In the little village where I go to school, they have this amazing posh b and b . and they do the most amazing food, but their flapjacks are outstanding and we get them every week. i was determined to find a recipe similar and so i messed around a bit and got a recipe which my family thinks are better. these are to die for...a must try Ingredients:
100 g butter |
100 g demerara sugar |
100 g golden syrup |
225 g porridge oats (rolled oats) |
Directions:
1. pre heat oven to 160 degrees Celsius grease and base line a 20cm round cake tin.
2. to measure the golden syrup easier, measure the sugar first, keep it in the scales and pour the syrup on top to avoid sticking to plate.
3. put butter, syrup and sugar in a saucepan and heat gently until butter has melted and sugar dissolved.
4. remove from heat and stir in oats.
5. pour into lined tin and press down with back of a spoon until is surface is level.
6. bake in oven about 25-30 minutes until golden brown.
7. remove from oven and loosen from the sides of the tin with a palette knife and leave to cool for about 10 minutes.
8. tip out onto board, remove paper and cut into even wedges, leave to cool completely.
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