photo by Nadia W.
- Ready In:
- 6 ounces butter
- 8 ounces rolled oats (quick cooking)
- 6 ounces brown sugar
- 1 pinch salt
- 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.
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.
I have made this quite a few times now, first i made them with half and half sugar and golden syrup fab!! next I double the recipe using sugar and GS and added 4 oz of chopped apricots - out of this world!! The next time I made them I used all sugar and no GS, nice and buttery but a slightly drier texture. I much prefer the ones with GS in, they give a much more baked and chewy texture. I would definatly recommend the apricots tho...they are so nice. Thanks Kitka9 this is my favourite flapjack recipe from now on...it even beats mine and I have been using it for the past 20 years!!!
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