I do love a flapjack – the combination of chewy oats and
gooey golden syrup is absolutely fabulous with a cup of tea. It’s also
incredibly quick and easy to make, so it’s perfect to rustle up for packed
lunches, snacks or afternoon tea. I reckon the secret ingredient is condensed
milk, which is absolutely wonderful stuff.
Start by preheating the oven to 180˚C (170˚C fan).
Measure out the butter and melt in the microwave. In the meantime, weigh out
the rest of the ingredients in a large mixing bowl, then add the butter once it
has completely melted. Mix thoroughly with a wooden spoon.
Next, line a square brownie tin with greaseproof paper –
if you haven’t got one, all you really need is a small deep roasting tin. The
flapjack mixture should be about 2cm deep when spread out in the tin. Before
you pop it in, grease with a little margarine or butter, then press the greaseproof
paper in so that it sticks. Scrape the mixture in and spread it out evenly.
Once the oven is up to temperature, stick the tin in and
set a timer for 30 minutes. When cooked, the flapjack should be golden brown on
top and smelling wonderful. Leave it to set for about half an hour before
carefully lifting it out of the tin and using a sharp knife to cut into