When I was a kid, I remember that we had this red recipe book. I think it was a children’s recipe book, but I can’t be too sure. It had a flapjacks recipe in it – and they were out of this world. Unfortunately the red recipe book is long gone, so I decided to scour the web to find another version that might make my heart sing as much as it did when I was little.
The variation that stood out for me was from Lyle’s…y’know, the golden syrup? Seeing as flapjacks are chock full of the stuff, I figured Lyle’s own recipe had to be up to scratch. It really was, so I thought I’d share it with you in the hopes that you too can make these slices of heaven.
295g of unsalted butter
250g Lyle’s Golden Syrup (I used the squeezy bottle as it’s a lot cleaner than trying to spoon out the contents of the metal tub without making a mess everywhere)
500g rolled oats (These are different to porridge oats, so make sure you get the right one!)
1. Preheat the oven to 180 degrees. Turn on the hob to a low heat setting and add the golden syrup and butter into a saucepan. Let the two melt gently and stir occasionally.
2. Next, once the butter and syrup are fully combined, take the saucepan off the heat and add the oats. Combine them well, adding a little extra golden syrup if needed.
3. Line a baking tray with baking paper, and grease slightly with butter. Add the mixture and spread it evenly, using a knife or the bottom of a spoon to flatten.
4. Place in the middle of the oven and cook for 25 minutes. Then leave to cool for 10 minutes before cutting into squares and serving with tea or a glass of milk. Mmm.
Voila! That is it. I forgot how simple flapjacks were to make and how little time it takes! The texture of these beauties is perfect, nice and crumbly with a slightly crisp top.
If you liked this recipe, you may also like my gooey triple chocolate brownies recipe too.