|Preparation : 15 min||Resting : -|
|Cooking : 30 min||Equipment :|
|Difficulty :||Rating : 1 rates|
|Download the recipe :|
|Programmes :||accessories :|
|250||g salted butter, chilled
|250||g Lyle’s® Golden Syrup, or similar
|500||g rolled porridge oats
|(not the jumbo variety)
|1||Preheat the oven to 190 °C (180 °C fan, gas mark 5). Cut the chilled butter into|
approx. 2cm cubes and place it into the metal bowl. Add the golden syrup.
|2||Run the EXPERT programme, 4 minutes/speed 3/60 °C, until the butter melts and|
has blended with the golden syrup.
|3||Add the oats. Restart the EXPERT programme 2 minutes/speed 3 (without heating).|
If necessary, stop and scrape the wall of the bowl down; restart the programme.
|4||Pour the mixture into the baking pan. Bake for 25-30 minutes or until soft to the|
touch and golden brown.
|5||Remove from the oven and set aside to cool. After 10 minutes cut the flapjack into|
squares, and cool for a further 15 minutes. Then, turn out of the pan and set aside
A little bland considering the calorie damage from the amount of butter and sugar in this recipe