The first time I made flapjacks was a complete disaster. I tried to take them out of the tin before they had cooled and so ended up with a crumbly mess everywhere. A tasty crumbly mess but a mess nethertheless. Now I am happy to say these are one thing I can knock out to ensure excited smiles from the girls and Steve and impatience from them waiting for the darn things to set.
I use a standard recipe but am always entreated to add a little extra treacle just to ensure sticky goodness.
- 250g jumbo porridge oats.
- 150g light brown sugar
- 175g butter
- 2-4 tbsp treacle
- A pinch of sea salt
- Pre-heat the oven to 180 degrees.
- Melt the sugar, butter and treacle in a heavy based saucepan.
- Place the oats in a bowl with the sea salt and stir in the melted concoction to cover all the oats.
- Transfer the coated oats to a prepared oven dish and press down gently with a spoon.
- Bake in the oven for 15-20 minutes or until golden brown.
- Remove from the oven and score the biscuits – either 9 or 12 depending on the size you want. Then leave to cool in the tray. Once completely cool take out and cut up into slices. Then if it is anything like my house watch the locusts descend.
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