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Flapjacks

From https://www.youtube.com/watch?v=R75oLxw292o

Makes one 9 x 12-inch tin (about 16-20 pieces )

  • 8 oz (200 grams) salted butter
  • 4 Tbsp golden syrup (you can substitute honey or maple syrup but it won't be authentic)
  • 8 oz (200 grams) granulated sugar
  • 4oz (100 grams) oats
  • 4oz (100 grams) self rising flour
  • 6oz (150 grams) cornflakes (lightly crushed)

optional:

  • Nuts
  • Dried fruit

  • Chocolate chips

  • Melt the butter and syrup together.

  • Mix the dry ingredients together in a large bowl. Add the melted butter/golden syrup mixture and mix well
  • Spread evenly in a greases swiss roll tin and press down firmly.
  • Bake in a moderate oven 190c/ 350f for 20 mins.
  • Cut into fingers while still warm.

Instructions from video:

  1. Combine Dry Ingredients: In a large mixing bowl, mix together the flour, sugar, oats, and cornflakes.
  2. Melt Wet Ingredients: In a saucepan, melt the butter and golden syrup together.
  3. Mix Everything: Pour the melted butter and golden syrup mixture into the bowl with the dry ingredients. Stir until everything is well combined. For a chewier flapjack, you can add an extra two tablespoons of golden syrup.
  4. Prepare for Baking: Press the mixture into a lightly greased sheet pan. Be careful not to press it down too hard, as this can make the flapjacks too crunchy.
  5. Bake: Bake in the oven for about 20 minutes until golden brown. The top should be soft when it comes out.
  6. Cut While Warm: Let the flapjacks cool for a few minutes after taking them out of the oven. It is important to cut them into bars while they are still warm, otherwise, they will crumble and break when you try to cut them cold.
  7. Cool Completely: Allow the flapjacks to cool completely in the pan before removing and serving them.