Yesterday I found myself with a need for sweet, but it was far too cold for me to venture to the corner shop. I thought I had the ingredients for gingerbread, so I merrily mixed the butter, sugar, golden syrup and egg. And then realised I had no plain flour. I’ve been quite strict recently as I’m planning to move house soon and I’m trying to empty my overly full food cupboard, hence this uncharacteristic oversight. I couldn’t waste that bowl of ingredients, so I made a last minute substitution and went for flapjacks instead. Egg is not a traditional ingredient, but it was too late so I had to hope that it wouldn’t ruin them.
- 120ml (1/2 cup) golden syrup
- 100g (1/2 cup) sugar (I used half dark brown and half granulated, or demerara would be good)
- 125g (1/2 cup) butter
- 250g (2 1/2 cups) oats
- Preheat the oven t0 180C. Grease an 8 inch square baking tin. I used a loose-bottommed one, which made removing the flapjack easy even though some of the caramel leaked during baking. I think it would be a good idea to line the tin with baking parchment. If your tin isn’t loose-bottommed, leave an overhang on two sides that you can use to lift the flapjack out at the end.
- Combine the butter, sugar and syrup in a small saucepan. Cook over a low-medium heat until all of the sugar is completely dissolved and the mixture is uniform (and delicious).
- Stir in the oats, and mix until well combined.
- Transfer the mixture to your prepared baking tin. Smooth the top down using a wooden spoon.
- Bake for 20-30 mins, until the edges are golden and the flapjack appears set.
- Remove from the oven onto a wire rack and leave to cool in the tin. If you want, you can mark out your bars after 5 mins to make cutting easier.
- Once cool, remove from tin, cut to size and consume.