How To… make the best flapjack ever!

I promised you the flapjack recipe a couple of days ago, so here it is!

Flapjack

I’ve always been a bit hit and miss with flapjack, and it’s either overdone and a bit on the crunchy side, or underdone and falls apart.
But now I think I have nailed it. And not only that, it tastes pretty amazing, due to a secret ingredient!
It’s based on Lorraine Pascale’s flapjack recipe from Baking Made Easy.

This is what you need:

  • 175g butter
  • 175g golden syrup
  • 175g light brown soft sugar
  • 350g porridge oats
  • a good handful of raisins +/- chopped dried apricots/pumpkin seeds/ etc
  • finely grated zest of a lemon (this is the secret ingredient!)

This is what you do:

  • Pre-heat the oven to 150C (300F), and line the baking tin (I use a standard brownie tin-it’s about 25cmx15cm I think) with re-usable baking silicone liner thingy
  • Put the butter, syrup, sugar  and lemon zest in a large saucepan and heat gently until the butter melts, and stir everything together. Turn off the heat
  • If you have jumbo oats, then you need to pulse them in the whizzer for a couple of pulses, to that there are some smaller powdery bits too-I’ve discovered this is the key to getting it all to stick together!
  • Add the porridge oats, and dried fruit and stir well until it is all coated in the healthy sugar/butter mix
  • Scoop out the mix into your prepared baking tray, and press it down well
  • Bake in the pre-heated oven for 40 minutes
  • Once cooked, remove from the oven and leave to cool before cutting into squares and eating
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