• Sarah L Samuels

Sarah’s Flapjack

I have tried lots of different versions of flapjack and some just fell apart and ended up on fruit crumbles and others were rock hard and nearly broke my teeth!!! This recipe is made with condensed milk and holds together perfectly and it is a nice soft flapjack.


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To start making the flapjack pre-heat the oven to 170 degrees centigrade (150 degrees fan) or gas mark 3 then line either a 10.5 x 8 inch (27cm x 21cm) oblong tin or 9” x 9” (23cm x 23cm) square tin with baking parchment.



In a medium sized pan melt the butter, light brown sugar, condensed milk and golden syrup on a very low heat until the sugar has melted.



Weigh the porridge oats into a large bowl.


Then add the melted butter mixture into the oats and mix until fully combined.



Put the oat mixture into the tin, flatten then bake for 20 minutes until the edges go slightly brown. The middle will still be very pale but it will set as it cools.



Leave to set in the tin then cut into oblongs/ squares.

Sarah’s Flapjack

Sarah’s Servings:12

Ingredients:


225g Butter

180g Light brown sugar

150g Condensed milk

65g Golden syrup

375g Porridge oats



Method:

  1. Pre-heat the oven to 170 degrees centigrade (150 degrees fan) gas mark 3.

  2. Line a 23cm x 23cm (9” x 9”) square tin with baking parchment.

  3. In a medium sized pan melt the butter, light brown sugar, condensed milk and golden syrup on a very low heat until the sugar has melted.

  4. Weigh the porridge oats into a large bowl. Then add the melted butter mixture into the oats and mix until fully combined.

  5. Put the oat mixture into the tin, flatten then bake for 20 minutes until the edges go slightly brown. The middle will still be very pale but it will set as it cools.

  6. Leave to set in the tin then cut into oblongs/ squares.


Download recipe

SarahsFlapjack
.pdf
Download PDF • 149KB

Sarah’s extra slice……

Do not bake for more than 20 minutes.


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