Ahhh, sweet, gooey, crunchy flapjack. This has become a staple in the Travelstodge household, so much so even my brothers who were helping me put up my greenhouse today asked for some, so two batches were made and I only have one left!
So, all you need for this lush treat is the following:
225g Porridge Oats
125g Demerara Sugar
5tbsp Golden Syrup
Pre-Heat the oven to 190°c (Gas Mark 5). I would line a 20cm round tin with baking paper, as if you just grease it the flapjack is a nightmare to get out.
Using a wooden spoon, melt the butter in a large non stick pan on a low heat. Once all melted, add in the sugar and the syrup and stir until it’s all combined to one colour.
Next, add in the oats. Add them a bit at a time so you are sure they are all combined and covered in the sugary, butter mix.
Put the mixture into the lined tin. I would use a metal spoon to smooth over the top as it will be easier than a wooden one.
Bake in the oven for around 20 minutes.
Once you take it out, you must leave it to cool in the tin, and I mean completely cool down. If you try to take it out when it’s warm, it will just crumble and look a right mess!
So there you have it, You can cut it into pieces if you want to or just troff away on the whole thing. Whichever way you decide to eat it, enjoy!