Ingredients
Method
- Preheat the oven to 325 degrees F. Grease an 8x8 baking dish. Add parchment paper to the bottom of the buttered baking dish. (The butter helps the parchment paper to stick to the dish.) Set the prepared baking dish aside.
- Using meduim heat, melt butter in a heavy saucepan.
- Add one cup of Turbinado sugar and stir.
- Add ¼ cup of Golden Syrup and stir.
- Stir in oats- until completely coated with the sticky butter mixture.
- Add the coated oat mixture to the prepared baking dish. Important: firmly press the oat mixture down. You can also place a piece of parchment on top of the oats and place a heavy casserole dish on top of the parchment to make sure the oats are firmly pressed down. Not pressing the oats down firmly can make the flapjacks crumble once baked.
- Allow the oats to sit for 10 minutes before baking. (This allows the oats to soak up the butter coating without being so crumbly when baked.)
- Bake the flapjacks in the preheated oven for 35 minutes- or until bubbly and golden.
- *Allow flapjack to cool to the touch before removing parchment paper from the baking dish. Allow the flapjacks to further cool on a cooling rack. Place the flapjacks in the refrigerator to completely cool -this ensures the flapjacks can be cut and are not as likely to fall apart. Only cut into individual squares once the flapjacks are completely cooled.
Notes
*Ensuring the flapjacks are pressed down, and that they are completely cool, before cutting is imperative in this recipe. Otherwise, the flapjacks will taste delicious, but they may be crumbly.
*Flapjacks are delicious cut into squares and served as is- but are also delicious crumbled over a bit of vanilla ice-cream.
Store leftovers (if you have them) in an airtight container.