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Chewy Flapjacks |
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MAKES TWELVE
3/4 cup
unsalted (sweet) butter
1/4 cup caster (superfine) sugar
2/3 cup golden (light corn) syrup
1 1/2 cups rolled oats
1/4 melted chocolate or chocolate sauce |
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1 |
Preheat the
oven to 350°F. |
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2 |
Line the base and sides of an 8-inch square cake tin (pan)
with baking parchment.
Mix the butter, sugar and syrup in a pan.
Heat gently until the butter has melted.
Add the oats and stir until all the ingredients are
combined.
Turn the mixture into the tin and level the surface. |
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3 |
Bake the flapjacks for 15—20 minutes, until just beginning
to turn golden.
Leave to cool slightly and then cut into fingers and
remove from the tin.
Store in an airtight container.
Serve with melted chocolate or chocolate sauce dip.
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Variation:
Stir in 1/4 cup finely chopped ready-to-eat dried apricots
or sultanas (golden raisins). |
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