These flapjacks go well with a nice hot cup of tea. Easy to make, gooey and crunchy at the same time, they will be the perfect for a mid-afternoon snack. Making flapjacks was the perfect lockdown bake. So, why not carry on baking them all the time!
Ingredients: 225g butter; 225g caster sugar; 200g porridge oats; 80g sultanas; 75g golden syrup.
Pre-heat the oven to 160°C. Grease a 12 x 9 inch roasting tin.
Combine the butter, golden syrup, sugar and sultanas in a saucepan and heat gently until the ingredients have melted and dissolved. Stir in the oats and mix well. Bake in the pre-heated oven for about 25 minutes or until pale golden brown.
Leave to cool in the tin for about 5 minutes, then mark into 24 fingers. Leave to cool completely, then cut and remove from tin.
I cut mine into squares, “canapé style” but if you prefer to keep to tradition cut them into fingers, the choice is yours!