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8 pieces
Easy
Published 1977
Once baked and cooled, store flapjack in an airtight tin so that it remains nice and crisp.
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