100g butter or margarine
75g golden syrup
75g soft brown sugar
200g rolled porridge oats
Prep to Cook:
22cm square cooking tin, small pan, tablespoon
Oven: 180 C or Gas 4
Prep: Place butter, syrup and sugar in a saucepan and melt over a gentle heat
Stir in the oats and the sultanas
Spoon out into cooking tray and flatten
Cook until golden. Allow to cool in the tin before marking slices
Remove from tin when cold
OR spoon out in neat piles on non-stick paper or baking tray
Cook gently for 20 mins. Allow to cool and remove from baking tray
Although you can use jumbo oats smaller rolled oats work best! Rolled oats are porridge oats but NOT the instant porridge.
Cooks Know How: This is known as the melting method of preparation because the fat and sugars are melted before combining with the other ingredients. The idea is only to melt the fat and not to boil it. The oats are used to create the bulk of the biscuit and to give good traditional texture. Because of the high percentage of sugar and syrup this biscuit keeps well and becomes moist and chewy, You will see lovely deep golden caramelisation of sugars on the surface of the flapjack.
Mix half and half porridge oats and crushed cornflakes.Substitute the sultanas for dried cranberries.