Flapjacks

I made these flapjacks to share with my colleagues at work – I thought they would be just what we needed for a busy night shift.

First I put 250g light brown muscovado sugar, 300g butter and 4 tbsp golden syrup in a large pan (big enough so that the rest of the ingredients fit in too) and gently heated them.

At this stage a bit more warming and stirring is needed as the butter is still separated from the melted sugar – if you add the oats now the flapjacks will be quite greasy.

After a couple of minutes the mixture comes together and is a golden colour.

Stir in 400g oats, and in this case 150g sultanas.  You can add whatever dried fruit or nuts you like at this point.  I have also been known to add chocolate chips to flapjacks but not at this point or they just melt into the mixture; instead sprinkle them over the top once you have pressed the mixture into the tin you are going to bake it in and then press them in with a spoon.

Press the mixture into a lined baking tin (this helps to get the sticky flapjacks out without problem).  I press the edges down slightly lower than the rest as the edges rise during baking and it helps give a more even shape to the finished flapjacks.

Bake them at 150C (fan) until they are golden.  Whilst they are still hot score cut lines into the top of the flapjacks and then leave them to cool completely in the tin before cutting them up.  I cut them quite small as they are very sweet and quite rich.