Flapjack
By Amy Beth Reid · bakingwithgranny.co.uk
35 minMakes 16 squares
A chewy oat bar bound with butter, golden syrup and brown sugar, baked until the edges are golden and the centre still soft.
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| prepPreheat oven to 350°F / 180°C (160°C fan-assisted, Gas Mark 4) | |||||
| prepGrease a 20×20 cm / 8×8 inch baking tin with butter and line with greaseproof paper | |||||
| 250 g block margarine or butter | Warm butter, syrup & sugar until melted | Mix in oats & cinnamon until coated | Transfer to tin, press & smooth | Bake 350°F / 180°C, 22–25 min until edges golden | Cool completely in tin, cut into 16 squares |
| 180 g golden syrup | |||||
| 200 g soft light brown sugar | |||||
| 400 g porridge oats | |||||
| ¼ tsp ground cinnamon (optional) | |||||
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