Darina's Flapjacks
Here it is, these super nutritious biscuits keep really well in an airtight tin. Kids of all ages love to munch them with a banana. Don't compromise - make them with butter because the flavour is immeasurably better.
SERVES
24
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
30
MINUTES
Ingredients
450g rolled oatmeal (porridge oats)
350g butter
1 tbsp golden syrup
1 tsp pure vanilla extract
175g caster sugar
Swiss roll tin, 25.5cm x 38cm lined with a strip of parchment with overhang at each end
Method
Melt the butter, add the golden syrup and pure vanilla extract, stir in the castor sugar and oatmeal and mix well.
Spread into a large Swiss roll tin and bake in a preheated moderate oven (on low shelf), 180°C/Gas Mark 4, until golden and slightly caramelised, about 30 minutes. Cut into 24-32 squares while still warm.
Note: Make half the recipe if a 23cm x 33cm Swiss roll tin is used.
Variations:
- Chocolate Briskies: Cut the oatmeal biscuits into squares. When cool, dip diagonally into melted chocolate.
- Coconut and Oatmeal Biscuits: Substitute 20g of unsweetened desiccated coconut for 25g of oatmeal in the above recipe
