Flapjacks really don’t photograph well, especially these ones as they are so crumbly and the picture was taken at night, but do not let the picture deter you from making these. These flapjacks are wonderfully oaty, buttery and chewy and they taste delicious. Here’s the recipe for you to try.
- 150g soft brown sugar
- 275g block butter
- 1 rounded tablespoon golden syrup
- 350g porridge oats
Pre-heat the oven to 150°C, gas mark 2
Line a Silverwood oblong tin 20cm by 26cm, 4cm deep, with a liner
Place the sugar, butter and golden syrup together in a saucepan and heat it gently until the butter has melted, giving it a stir now and then.
Take the saucepan off the heat and stir in the porridge oats, mixing thoroughly.
Now pour the mixture into the prepared tin and press it out evenly, using the back of a tablespoon or your hand.
Bake near the centre of the oven for 40–45 minutes. Then allow the mixture to cool in the tin for 10 minutes before cutting into oblong bars.
Leave them in the tin until they’re quite cold before removing them to store in an airtight tin.
For chocolate-dipped flapjacks: use 110g melted milk chocolate (for children) or dark chocolate (for adults) in a wide bowl, and dip them lengthways 5mm deep into the chocolate (just to cover one side).
Recipe taken from Delia Smith: http://www.deliaonline.com/recipes/occasions/easter/easter-recipes-to-make-with-children/flapjacks