I’m a big fan of flapjacks and associate them with autumn and bonfires. No idea why. I like them to be soft and chewy, I look at a dark flapjack with suspicion and wonder if it will break my teeth! I messed around with the measurements here because who has 300g of butter?! I tried again with condensed milk, wasn’t keen on my first attempt but I love condensed milk so wanted to give it another go. Use a deep pan, it helps keep the flapjacks soft. Of course cook hotter (180C for 25 mins) if you like a darker flapjack. A good time to do this recipe is after you’ve used the oven and it’s cooled down a bit. Every bit of saving pennies counts. You can throw anything you like in, dried fruit etc. The great thing about a flapjack recipe is how adaptable it is and you will find your own method.
- 450g porridge oats
- 190g condensed milk
- 226g golden caster sugar
- 4 tbsp golden syrup
- 250g butter
- Preheat the oven to 150C, gas mark 3, and line a 30cm x 20cm tin with baking parchment.
- Melt the butter, golden syrup and sugar in a large pan over a low heat. Add the condensed milk, remove from the heat and mix in the oats until coated by the mixture.
- Pour into the tin and pat down with a spatula. Cook for about 30 minutes. When the flapjack starts to brown around the edges of the tin, take it out of the oven – it should still be relatively pale in the middle.
- Leave to cool for a few minutes before cutting into 16 pieces.
Recipe by Marina Campbell
Photo by Marina Campbell