What`s wrong with a little flapjack and strong black coffee? Okay, probably a lot. But my excuse is, the teens will have cleared the lot before I get a chance to get more than a mouthful.
My problem really lay in finding the perfect flapjack recipe. I struggled for months on this one. But each time I ended up with either a crumbly mess or a sheet of rock.
Mary Berry solved my flapjack woes, however. And, even though the syrup and sugar combo put this recipe into the sugar zone`s stratospeheric heights, I console myself that the kids are at least getting to chow down on lots of oats.
The recipe is easy peasy to put together. Perfect for a first timer.
And, best of all, no crumbs.
- 225g (8oz) butter,
- 225g (8oz) demerara sugar,
- 75g (3oz) golden syrup,
- 275g (10oz) porridge oats
Preheat oven to 160 degC / Gas 3. Grease a 12 x 9″ tray/roasting tin
Melt butter in a large saucepan with the sugar and syrup then stir in the oats. Mix well and turn into the prepared tin and press down flat with a palette knife or back of a spoon.
Bake for 35 mins or until pale golden brown. Remove from oven and leave to cool for 10 mins before marking into 24 squares. Leave in the tin to finish cooling.