Flapjacks

Method

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1. Heat the oven to 180C and line a 20 cm square tin with baking paper.

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2. Melt the butter, sugar and golden syrup together in a pan over a low heat, stirring, until the sugar has dissolved.

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3. Take off the heat and stir in the salt and vanilla.

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4. Tip in the oats and stir until every flake is coated.

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5. Scrape into the tin and press down firmly and evenly with the back of a spoon.

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6. Bake 25 minutes for chewy flapjacks, or 28 for crisp ones. The edges should be deep gold and the middle still pale.

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7. Cool in the tin for 10 minutes.

   Mark done Start 10 min timer

8. Score into 12 squares with a sharp knife, cutting right through.

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9. Leave in the tin for a further 1 hour, until completely cold.

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10. Lift out by the paper and separate along the score lines.

    Mark done

Chef’s Tips

• Score warm, lift out cold.
• Press the mixture down hard or they crumble.
• Twenty-five minutes chewy, twenty-eight crisp. Pick one.

Pairing Suggestions

• A mug of tea
• A flask on a walk
• Greek yoghurt

Storage & Reheating

Keeps 1 week in a tin and freezes 3 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.