Tuesday, 21 May 2013


Perfect for elevenses or breakfast on the run, these yummy flapjacks will hit the spot.


250g unsalted butter, cubed
2 tbsp golden syrup
175g castor sugar
325g porridge oats
75g plain flour
50g raisins
50g mixed seeds - any mix of these, whatever you can get your hands on:
sunflower/pumpkin/linseed/sesame seed

Preheat oven to 160C.

Grease and line a 20 x 30 cm baking tin.

Place the porridge oats, plain flour, raisins and seeds in a large bowl and leave to one side. 

Place butter, sugar and golden syrup into a heatproof bowl and melt in the oven. Check every few minutes and stir/whisk to combine.

When completely melted and the sugar has dissolved, remove from the oven and pour over the dry ingredients.

Stir well to evenly coat with the melted butter. 

Pack down the mixture into a lined baking tin and level with a spatula.

Bake in a preheated oven at 160C for 25-35 minutes until golden and slighly firm.

Once cooked, remove from the oven, leave to cool for 15 minutes, then cut into rectangle pieces and enjoy.

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