I decided I’d try a few flapjack recipes to see which we preferred. I tried a great one a few days ago but forgot which book it was from. Tried Nigella’s next and they aren’t quite right so thought I’d best make some notes before I forgot. Everything else I’ve tried from Nigella’s Domestic Goddess cookbook has turned out well so although I was surprised how little golden syrup was in the recipe I made these up exactly as instructed. They were nice but not exactly flapjacks, more like a oat cake bar that hasn’t quite stuck together. I did a bit of a search and found that it’s possible the golden syrup quantities should have been three times the quantities given in the recipe. For now I’ve copied in the quantities exactly as given in her book, I’ll retry sometime just increasing the amount of golden syrup.
- 75g Butter
- 175g Soft brown sugar (Demerara sugar gives a lovely toffee-like flavour)
- 1 rounded tablespoon golden syrup
- 250g Porridge oats
- Preheat oven to 150C. Lightly grease (and line) a 20cm baking tin.
- In a large pan, melt together the butter, sugar & syrup, while stirring. When melted, remove from the heat and stir in the porridge oats.
- Pour into tin and smooth the surface with a spoon. Bake for 35-40 mins or until the edges are brown and the surface has turned golden.
- Place the tin on a wire rack. Cut into squares after 10 minutes, but leave to cool completely before removing from the tin.