These flapjacks are crunchy and traditional. Take care not to overbake them, as they can become hard and dark.
|225g (8oz)||demerara sugar|
|75g (3oz)||golden syrup|
|275g (10oz)||porridge oats|
You will need a 30 x 23cm (12 x 9in) traybake or roasting tin.
Pre-heat the oven to 160°C/Fan 140°C/Gas 3. Grease a 30 x 23 cm (12 x 9 in) traybake or roasting tin.
Melt the butter in a large pan along with the sugar and syrup, and then stir in the oats. Mix well and then turn into the prepared tin and press flat with a palette knife or the back of a spoon.
Bake in the pre-heated oven for about 35 minutes or until pale golden brown. Remove from the oven and leave to cool for 10 minutes. Mark into 24 squares and leave to finish cooling in the tin.
To make Chocolate Chip Flapjacks (in photo): leave the mixture to cool, after stirring in the oats in step 2. Stir in 100g (4oz) plain chocolate chips, then turn into the prepared tin and follow the rest of the method for the above recipe.
To make Muesli Flapjacks: replace 175g (6oz) of the porridge oats with your favourite muesli, then follow the recipe above. Leave to cool for 10 minutes, then mark into 16 oblongs and leave to finish cooling in the tin. If you like a lot of raisins add 25–50g (1–2oz) extra when you make the flapjack mixture.
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