I always make four times the quantity I give below and it always goes. If the whole lot isn’t devoured immediately the flapjacks keep for a couple of weeks in an airtight container. They’re good if you are cooking for hoards, or for picnics.
Variations are:
to add chocolate chips
to cover with thin slices of apple and some raisins, and a glaze of golden and syrup and lemon juice
to add, as a schoolfriend of mine does, macadamia nuts
or get rid of left-over cereals by adding them (substitute for some of the rolled oats)
Recipe for fabulous flapjacks
Makes about twelve
Ingredients
• 120g (about half a block)/4 oz butter • 120g/4 oz/just over two-thirds of a cup caster sugar • 4 tbsp golden syrup • 60g/2 oz/about a third of a cup plain flour • 60g/2 oz/just over half a cup rolled oats • 90g/3 oz cornflakes • 1 tsp of baking powder
Method
1. Heat oven to 180°C (use the bottom of the bottom right Aga oven). 2. Melt the butter, the sugar and the golden syrup. DON’T BOIL or it becomes like concrete. 3. Mix in the flour, oats, cornflakes and baking powder. 4. Put into a roasting tin (you may want to line with greased baking paper first) and bake for 10-15 minutes – WATCH CAREFULLY, it burns easily. 5. Leave to cool a little and cut into squares.
These flapjacks go like hot cakes – they’re great when you have hoards of people – serve with brownies instead of a pud
