[vc_row][vc_column][vc_single_image image=”13445″ img_size=”full” alignment=”center”][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]It’s back to school time and a great flapjack recipe is a real asset. These are super easy to make and brilliant lunch box treats, breakfast on the go or any time snacks. The recipe is basic so pimp it in any way you fancy. Why not try seeds, chopped nuts or dried fruits (cranberries are delicious) , chocolate chips or cinnamon. I make no apology for the sugar, it really is necessary for the crunch and flavour, so maybe not an everyday indulgence.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/2″][vc_column_text]
Ingredients
Makes 16
300g butter
75g demerara sugar
120g golden syrup
pinch of salt
250g jumbo rolled oats
200g quick-cook oats[/vc_column_text][/vc_column][vc_column width=”1/2″][vc_empty_space height=”16px”][vc_single_image image=”13446″ img_size=”full” style=”vc_box_outline” border_color=”green”][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]1. Preheat oven to 210oc/fan 190’c/gas 7 (170oc/150oc/gas 3 if you prefer them chewy rather than cripsy). Line a 30 x 20cm baking tin with baking parchment, cutting slits in each corner so it fits more neatly.
2. Melt the butter in a small pan with the sugar, syrup and a pinch of salt. Stir well to combine, then take off the heat and stir in the oats. Press evenly into the tin and bake for 25 minutes for chewy 30 minutes for crunchy, until set and golden. Allow to cool completely in the tin, but cut into squares a few minutes after they come out of the oven, before they harden.[/vc_column_text][/vc_column][/vc_row]
