Flapjacks tasted better after I added 1 delicious ingredient to the last step of the recipe (Image: Angela Patrone)
can be ever so simple with certain like this one for flapjacks by Amy, the voice behind and creator of .
Speaking about her , she said: “It’s tried and tested, and truly perfected – the only easy flapjack you’ll ever need.”
To make real, authentic flapjacks, golden syrup is a must, claimed the baker, as honey or maple syrup won’t cut it.
While these flapjacks can be made with just four ingredients, I decided to go one step further and add chocolate to the top.
Having tasted these flapjacks, I’d recommend cutting them into very small squares and serving them with a cup of tea, as they are very sweet.
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To make real, authentic flapjacks, golden syrup is a must (Image: Angela)
Ingredients
200g butter
120g golden syrup
200g soft light brown sugar
400g porridge oats
200g chocolate
Method
For this , I started by pre-heating the oven to 160C Fan before greasing and lining my baking tin. I’d recommend using a large tin so the flapjacks aren’t as thick and cook quicker.
In a pan, I heated up the butter, golden syrup and sugar – stirring regularly – until melted together. This can also be done in the microwave, just use a microwave-proof dish and remove to stir frequently.
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In a pan, I heated the butter, golden syrup and sugar (Image: Angela Patrone)
Once all combined, I mixed in the oats (Image: Angela Patrone)
Bake for about 22 to 25 minutes (Image: Angela Patrone)
Once all combined, I mixed in the oats until they were coated in the melted butter mixture.
I then transferred the mixture to the prepared tin and smoothed the mixture into the corners using a fork.
Bake for about 22 to 25 minutes, until the edges are lightly golden and the middle still has a slight wobble.
It may look like it has not completely baked, but don’t worry as it will set as it cools down.
The edges will have risen a little, so press back down with a cold spoon, if desired. Leave to cool completely in the tin.
Once cooled, I melted the chocolate before spreading it out evenly onto the flapjacks.
After the chocolate had set, I removed the flapjacks from the tin and greaseproof paper and sliced them.