16 small or 9 medium flapjacks
- 295g Unsalted butter
- 250g Lyle's Golden Syrup
- 500g Rolled porridge oats (not the jumbo variety)
- Pinch of salt
For the ultimate flapjack...
- Preheat the oven to 180°C/160° Fan, 350°F, Gas 4 while you combine the butter and Lyle's Golden Syrup in a large non-stick saucepan. Heat gently until melted, then remove from the heat and stir in the oats and salt.
- Spoon the mixture into a 20cm (8”) shallow square loose-bottomed tin, greased and lined with parchment paper. Level and press firmly with a palette knife to smooth. Bake on the middle shelf for 25 minutes, until gorgeously golden brown on top.
- Remove and leave to cool in the tin for 30 minutes. Then lift out of the tin to cool completely on a wire rack. Once cooled, cut into 9 medium or 16 small squares.
Flapjacks are the perfect snack anytime – and there’s nothing the kids like to see more in their lunch boxes…
Lining the baking tin with parchment paper makes it easy to remove the flapjacks. Once they have cooled in the tin you can slide the whole flapjack on its paper onto a board to cut into pieces.