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Flapjack
Preparation info
- Makes
8
pieces - Difficulty
Easy
Appears in
Published 1977
Once baked and cooled, store flapjack in an airtight tin so that it remains nice and crisp.
Ingredients
50 g 2 oz 1 tablespoons
Method
Measure the butter, golden syrup and soft brown sugar into a saucepan. Set over low heat and stir occasionally until the butter has melted and the ingredients have blended. Draw the pan off the heat and add the rolled oats and a pinch of salt. Mix the ingredients together.
Spoon into a greased