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