Delicious Flapjack – 20 August 2010
Faced with sheer boredom and nothingness-to-doingness disease, I decided to dig out an old, fading photocopied recipe and make some delicious flapjack. After making them, I realised that – for future reference – it would be good if I had a typed version of the recipe, so here I am to share it with you.
- 2oz (55g) butter
- 1 rounded tablespoon of golden syrup
- 2¾oz (80g) dark brown sugar
- 3½oz (100g) quick-cooking porridge oats
- ⅛ teaspoon (pinch) salt
- Preheat a 350°F/180°C/Gas 4 oven. Line an 8 inch (20cm) cake tin with greaseproof paper, and grease with kitchen roll and butter.
- Place the golden syrup, butter, and sugar in a saucepan over a low heat. Cook, stirring, until melted and combined.
- Remove from the heat and add the oats and the salt. Stir to blend.
- Spoon into the prepared tin and smooth the surface. Place in the centre of the oven and bake until golden brown (20-25 minutes).
- Leave in the tin until cool enough to handle, then turn out and cut into wedges while still hot.
Enjoy! Bon appetite. Except that’s French, and flapjack is very British. Ah well. Just eat it – it’s top quality nosh.