I’ve tried a lot of different flapjack recipes but still in search of the elusive ‘perfect’ flapjack. I wanted to bake something quick for the boys packed lunches last night so decided to give Mary’s ‘Fast Flapjack’ recipe a go. In her recipe she urged bakers to be careful not to overbake so I set the timer for 5mins less than her baking time to check and of course they were already a little overcooked (see pic above) 😦
They taste good, firm and chewy. I think maybe a little less sugar as well as slightly less baking time next time. I did hit on an ingenious way of weighing the golden syrup without making a mess of my weighing pan. I weighted out the sugar first, made a well in it then adjusted the weight and added golden syrup until the right amount was added. The whole lot then slide of the scale pan into the saucepan very easily. Not a life changing trick I admit but I was quite pleased with it.
- 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 (25-35 mins) mins or until pale golden brown. Remove from oven and leave to cool for 10 mins before marking into squares. Leave in the tin to finish cooling.
- Turn out of tin and cut into pieces