These school-cafeteria-style old-fashioned flapjacks are lovely and chewy on the outside and soft and tender on the inside. A nostalgic oaty-buttery snack with plenty of golden syrup.
INGREDIENTS
- 2 sticks unsalted butter
- 3/4 cup packed light brown sugar
- 1/2 cup golden syrup
- 4 cups porridge oats or rolled oats (not jumbo or steel-cut oats)
- ¼ tsp salt
DIRECTIONS
- Preheat the oven to 320F(fan).
- Line a 9×9”, 2” deep baking tin with baking parchment, leaving about 1/2" overhang (so you can lift the flapjacks out later).
- Melt the butter over a medium heat in a large saucepan.
- Once melted, turn off the heat and add the rest of the ingredients to the pan.
- Stir together to combine, then transfer to the prepared baking tin.
- Flatten out with the back of a spoon in an even layer and and press firmly to compact the mixture. Place in the oven for 23-25 minutes, until golden at the edges.
- Remove from the oven and leave to cool completely (at least 4 hours) in the tin at room temperature.
- Once cool, remove from the tin, using the edges of the baking parchment to lift the flapjack out.
- Transfer to a chopping board, peel off the baking parchment and slice into squares, then serve.
