Flapjack

As promised, a recipe that doesn’t involve eggs! My Nonnie’s (grandma’s) favourite thing to bake, and one of my favourite things to eat. Feel free to add nuts, seeds, raisins or chocolate!

This makes 9 large chunks if using a 9 inch square tin, or double up to use a large tray. They keep for ages, well, 10 days, but that feels like 10 years right now, so why on earth not?!

INGREDIENTS

350g porridge oats
80g plain flour - can be gluten free
200g butter - can use dairy free
175g golden syrup
200g light brown sugar

EQUIPMENT

9 inch square tin
Greaseproof paper

METHOD

Preheat the oven to 160C. Line a 9 inch square tin with two pieces of greaseproof paper.

Place the butter, golden syrup and brown sugar in a pan over a low hear stirring occasionally until melted and smooth.

While the buttery sugary goodness melts, mix together the oats and flour in a large bowl. This is where you will also add in an extras you want like nuts or raisins.

Pour the warm syrup into the oats and stir thoroughly until combined, there should not be any dry patches left.

Tip the mixture into the prepared tin, and squish down firmly until well compacted.

Bake for 25 minutes until golden, don’t worry if they still wobble a little as they will firm up a lot when cool. Leave to cool and then slice up and enjoy! These can be kept in an airtight container for 10 happy days!