Flapjacks

Recipe by:

These nutritious biscuits keep very well in an airtight tin. Children love to munch them with a banana. Don't compromise - make them with butter, because the flavour is immeasurably better.

Flapjacks

SERVES

32

PEOPLE

PREP TIME

5

MINUTES

COOKING TIME

30

MINUTES

CUISINE

COURSE

Baking

Method

  1. Swiss roll tin, 25.5cm (10 inch) x 38cm (15 inches) lined with a strip of parchment with overhang at each end

  2. Melt the butter, add the golden syrup and pure vanilla extract, stir in the sugar and oatmeal and mix well.

  3. Spread into a large Swiss roll tin and bake in a preheated moderate oven (on low shelf), 180°C/350°F/Gas Mark 4, until golden and slightly caramelised - about 30 minutes. Cut into squares while still warm.

  4. Note: Make half the recipe if a 23cm (9 inch) x 33cm (13 inch) Swiss roll thin is used.

Ingredients

  • 450g (1lb) rolled oatmeal (porridge oats)

  • 350g (12oz) butter

  • 1 tablespoon golden syrup

  • 1 teaspoon pure vanilla extract

  • 175g (6oz) caster sugar

Method

  1. Swiss roll tin, 25.5cm (10 inch) x 38cm (15 inches) lined with a strip of parchment with overhang at each end

  2. Melt the butter, add the golden syrup and pure vanilla extract, stir in the sugar and oatmeal and mix well.

  3. Spread into a large Swiss roll tin and bake in a preheated moderate oven (on low shelf), 180°C/350°F/Gas Mark 4, until golden and slightly caramelised - about 30 minutes. Cut into squares while still warm.

  4. Note: Make half the recipe if a 23cm (9 inch) x 33cm (13 inch) Swiss roll thin is used.