These are a thick, buttery, soft and crumbly flapjack. And when I say buttery, I mean there is a LOT of butter in this recipe.
Ingredients:
- 150g granulated sugar
- 225g salted butter, melted
- 115g golden syrup
- 270g porridge or rolled oats
- 185g plain flour
- 1/4 tsp salt
- Jam, peanut butter, biscoff spread or fruit, as you like. Or nothing at all, if you also like.
Instructions:
Mix the sugar, melted butter and golden syrup in a bowl. Separately, mix the dry ingredients in a large bowl and then add the sugar and butter mixture and combine well. Add half the mix to a 16cm x 25cm rectangular baking dish lined with parchment paper and press down firmly. Add some generous dollops of whatever filling takes your fancy and then top with the rest of the flapjack mixture and press down.
Cook in a 160C conventional/150C fan oven for 40 minutes. If you cook it longer, they do get considerably harder (I know because I didn’t hear my timer the second time I made these – oops). Cool for 5-10 minutes in the dish then use the baking parchment to lift onto a wire rack until cool before cutting into any size you like.
I think you could use all manner of things in the middle of these. A chocolate spread would be delicious, as would some sort of salted caramel, both of which I will try next time I make them.
Makes around 16 servings, more or less.