My friend Trupti mentioned she makes flapjack with condensed milk (which surprised me as she is very slim). Since I’m still in search of the perfect flapjack recipe and I needed to make cake for eating as we walk the Thames barrier to Tower Bridge section of the Thames walk with my cousin Yasmin today I thought I’d have a search on the internet. The following recipe has been reworked some from the info I found to turn it into a recipe.
These flapjacks were very different, closer perhaps to good commercial flapjack in they had a softer texture although still chewy. They were also paler in colour. The families conclusion was they these were pretty good, although I found them a little sweet. I tried with a little less sugar which worked and adjusted the recipe below.
As suggested in the comments I’ve tried freezing them and they freeze very well.
- 300g Butter
- 4 tbsps Golden Syrup
- 300g Demerera sugar
- 1/2 tin Condensed milk
- 500g Porridge Oats
- Preheat the oven to 160 C.
- Line a 30 x 23 cm traybake tin with baking parchment.
- Melt the butter in a large saucepan over a medium heat.
- Add the sugar and syrup. Keep heating and stirring until all is melted and mixed. (Don’t rush by turning the heat up, the sugar will start to caramelise. If it starts to boil take it off the heat)
- Add the condensed milk and mix.
- Gradually add the oats, folding them in. All the oats should be coated, and the mixture quite dense, but still sticky.
- Pour the mixture into the tray bake tin and spread evenly.
- Bake in the oven for ~15mins.
- Take them out when they just start to go brown round the edges, don’t leave longer than this. If they’re still squidgy in the middle that’s fine, they set on cooling.
- Leave them to cool before cutting into small slices with a sharp knife (these can still be cut into slices the next day.