Flapjack is a great for snacks, low key party food or even as a desert warmed through with clotted cream. This recipe uses treacle as opposed to honey or golden syrup. These flapjacks will go down a treat with everyone and are really easy to make.
250g (8oz) butter
250g (8oz) light soft brown sugar
175g (6oz) black treacle
500g (1lb) rolled oats
18 x 28cm (7 x 11in) tray bake tin, lined with baking parchment
1. Set the oven to 180°C.
2. Cut the butter into cubes and place it in a saucepan along with the soft brown sugar and treacle. Place the pan over a low heat and stir until all the butter and sugar have melted.
3.Pour the melted mixture into the oats and mix well. Tip the mixture into the lined tin and level it out and press it down well.
4. Bake the tray bake in the centre of the oven for 40-50 mins, until it’s starting to turn a darker colour around the edges.
5. Remove the tray bake from the oven and mark it into 12-14 fingers, then leave the flapjack to cool in the tin.
6. When cold, use the lining paper to lift the flapjack out of the tin and then cut or break along the marked lines.
Enjoy Janet Lefton