vanilla flapjack

It’s cold, raining and windy, so time for high fat, high sugar food. Based on this recipe, but with some slight changes:

75g Butter
60g Demerera sugar
10ml Vanilla essence
15ml Golden syrup
60g Porridge oats
120g Jumbo oats

Mix everything except the oats together in a pan, and warm until the butter has melted. Stir in the oats until everything is nicely coated and then pat down into a greased baking tin. For a crunchy flapjack cook for 22-25 minutes at 180°C, and for a softer more chewy finish put the tin in at 170°C for 18 minutes.

Mark out into portions (if desired !) whilst warm and leave in the tin until almost cold.

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