Yummy golden syrup flapjacks with a twist
So what’s the twist? Well that’s for you to choose. You can add 50g of one additional ingredient for example: chocolate chip chunks, mini marshmallows, dried fruit, chopped nuts you choose or simply omit and just enjoy the plain flapjacks. I went with chocolate chips and a drizzle of white chocolate over the top.
What you need: makes 8-12 flapjacks depending on how big you like them!
- 250g jumbo porridge oats
- 125g butter
- 125g light brown sugar
- 3 good sized tablespoons of golden syrup
- 50g of your chosen ‘twist’ (optional)
You will also need a 20 x 20cm baking tin and line the bottom with a square of greaseproof or baking parchment. A food processor or use a wooden spoon in a large mixing bowl.
How to make:
1. Preheat the oven to 200C/180C fan/gas 6.
2. Put the oats, butter, sugar and golden syrup in a food processor and pulse until mixed or mix together using a wooden spoon (if you are doing this by hand you may find it easier to melt the butter first), but be careful not to overmix otherwise the oats may lose their texture. (Photo 1).
3. If using a food processor tip the mixture into a mixing bowl and if using stir in your chosen ‘twist’ so it’s well distributed. If not adding an additional ingredient leave this step out. (Photo 2).
4. Spoon the mixture into the baking tin. Press into the corners with the back of a spoon so the mixture is flat. (Photo 3).
5. Bake in the middle of the oven for around 15 minutes until golden brown. (Photo 4).
6. Leave in the tin and whilst warm use a sharp knife to score out the slices. (Photo 5). Let the flapjack cool in the tin. This will firm it up and then once cold you will be able to then cut through the scored out slices and transfer them to a plate. If you try and remove the flapjacks from the tin whilst still hot or warm they will crumble. If you feel fancy melt a bit of chocolate and drizzle it over the top of each slice. Enjoy! (Photo 6 & 7).
For more information on Jane Cooper and other recipes visit the Cooking with Jane page here.