Mary Berry’s Fast Flapjacks
This classic, perfectly buttery flapjack recipe from Mary Berry can be added to with your favourite extra flavours and toppings.
From the book
Classic by Mary Berry
Family favourites
Easy entertaining
Stunning bakes
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Introduction
Adored by all ages and perfect for the biscuit tin. I like them with a little softness in the centre, not too brittle.
Ingredients
| 150g (5oz) | butter, cubed, plus extra for greasing |
| 150g (5oz) | muscovado sugar |
| 150g (5oz) golden syrup | golden syrup |
| 1 tsp | vanilla extract |
| 225g (8oz) | rolled oats |
Essential kit
You will need an 18cm (7in) square, solid-based baking tin with deep sides.
Method
You will need an 18cm (7in) square, solid-based baking tin with deep sides. Preheat the oven to 180C/160C fan/ Gas 4, then grease the tin with butter and line the base with a square of baking paper.
Measure the butter, sugar and syrup into a saucepan (see tip). Slowly melt over a low heat, stirring until the butter is melted and the sugar has dissolved. Remove from the heat, then add the vanilla extract and rolled oats and stir to combine.
Spoon into the prepared tin and level the top, then bake in the oven for about 30 minutes or until firm to the touch around the edges but still a little soft in the centre. Leave to cool in the tin for about 20 minutes.
Turn out, remove the baking paper and cut into 24 pieces.
Reviews
12 Ratings
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