These classic British flapjacks are a delightful treat, combining the wholesome goodness of oats with the rich sweetness of golden syrup. Perfect for a quick snack, lunchbox addition, or a comforting tea-time bite.
Makes 12 flapjacks
- 50g unsalted butter
- 75g light soft brown sugar
- 3 rounded tablespoons golden syrup
- 250g rolled oats
Method:
- Preheat your oven to 180°C (160°C fan) and line a 12-hole brownie tin with strips of baking parchment.
- Melt the butter, sugar, and golden syrup together in a saucepan over low heat, stirring until fully combined.
- Remove from heat and stir in the rolled oats until they are evenly coated with the syrup mixture.
- Spoon the mixture into the prepared muffin tin, pressing down firmly with the back of a spoon to compact the mixture.
- Bake for 15 minutes for a softer, crumbly texture, or up to 20 minutes for a firmer, crunchier flapjack.
- Cool in the tin for a few minutes, then transfer to a wire rack to cool completely.
0 comments