10 February 2010
110g light or dark brown soft sugar
60ml golden syrup
60ml sweetened condensed milk
425g porridge oats
Serves: Will divide into as many pieces as required.
Source: Delia Smith
Pre-heat the oven to gas mark 2, 300°F/150°C.
Place the sugar, butter, golden syrup and sweetened condensed milk together in a medium saucepan and heat until the butter has melted.
Then remove the saucepan from the heat and stir in the porridge oats.
Now, press the mixture out over the base of the prepared tin, and bake in the centre of the oven for 30-40 minutes. This will depend on the depth of the baking tin.
Allow to cool in the tin for 10 minutes turn out before cutting into pieces
Leave until cold before removing the flapjacks from the tin, then store in an airtight container.
I started to make the Delia Smith recipe that is stated as the source.
As I began to weigh out I realised that there was a lot of butter for the amount of oats.
So I started to adapt using my other recipe as a guide. The result is a good traditional style flapjack.
The next time I make it, more syrup and treacle to get a more chewy flapjack.