Prep 5 mins
Cook 35 mins
This is my recipe for Flapjack, inherited from my English mother. It doesn't have golden syrup in it, but you could try using 3 oz of Lyles with 3 oz brown sugar and seeing how it turns out. I'm sure it would work quite well.
- Melt butter in saucepan over very gentle heat.Mix in the sugar, oats and salt.Stir well and turn mixture into greased swiss roll tin and press lightly together.
- Smooth top surface with the back of a metal spoon and bake at 190C for 30-35 mins in centre of oven.
- When golden brown remove from oven and allow to cool for a few minutes before cutting into square slices.
- Cool completely before serving.
This recipe is brilliant. I've made them both ways, either all brown sugar or 3oz Brown sugar and 3oz GS. I have found that cooking them for 45 minutes at 150C or 300F makes them stick together more. Could be the pan I use, but 300F x 45 minutes works for me!
Great gluten free recipe only had 3 oz brown sugar so used granulated sugar too.
If I were just rating this recipe on taste, I'd probably give it 5 stars; it has a very nice toffee/caramel flavor. But, as a recipe for flapjack, I found it disappointing. (FYI, I followed Babs' recommendation to bake it for 45 minutes at 300 degrees, and Pat's recommendation to use half golden syrup and half brown sugar, which might have made a difference.) I think the ratio of oats to syrup is way off, because mine turned out more like a gooey candy with some oats in it. If I could change the texture of this recipe and keep the flavor, I think it would be a winner; so, I might try it again with 12 or even 16 oz oats, and see if that helps turn it into a syrupy oat bar rather than a soft oat-studded toffee.