Flapjacks were a big part of my childhood and I have long looked for a recipe to equal the one we used in the seventies. Until recently I had been very satisfied with a recipe I found in an organic cookbook. And then John Torode and Gregg Wallace's Masterchef Kitchen Bible found its way from the library into my kitchen. The book is due back today, so the recipe is being bookmarked here for future reference, with thanks to Gregg and John.
You can add endless ingredients to these chewy bars, from a pinch of cinnamon to a handful of dried fruit, chopped nuts or chocolate chips. Or substitute honey or maple syrup for the golden syrup.
225g butter plus extra for greasing
225g light soft brown sugar
2 tbsp golden syrup
350g rolled oats
Preheat the oven to 150 C (300 F or Gas mark 2) . Lightly grease a 25 cm square cake tin. Put the butter, sugar and golden syrup in a large saucepan and heat over a medium low heat until the butter has melted. Remove the pan from the heat and stir in the oats. Transfer the mixture to the prepared tin and press down firmly. Bake for 40 minutes, or until evenly golden and just beginning to brown at the edgres. Leave to cool for ten minutes, then cut into 16 squares, or 20 rectangles. Leave in the tin until completely cooled.
