Traditional flapjack is one of the quickest, easiest and importantly cheap baked goods to make.
- 1/3 cup golden syrup (or corn syrup)
- 200 g butter
- 340 g porridge oats
- 2 tbsp chopped mixed nuts
- 2 tbsp of mixed seeds (such as pumpkin and/or sunflower)
- 2 tbsp raisins
- Preheat the oven to 180°C
- Butter a 9"x 13"/23cm x 33cm Swiss roll tin and line the base with baking parchment.
- Place the syrup and butter into a large saucepan and heat gently until the butter has melted into the syrup and stir well.
- Put the oats, nuts, and fruit into a roomy baking bowl, add a pinch of salt then pour over the butter and syrup mixture and stir to coat the oats.
- Pour the mixture into the prepared tin and spread evenly to fill the tin making sure the surface is even.
- Bake in the preheated oven for 25 minutes or until golden brown. Remove from the oven while the flapjack is still slightly soft, they will harden once cool.
- Place the tin on a wire cooling rack and cut the flapjack into squares and leave in the tin until completely cold. The flapjack keeps well stored in an airtight tin.
Recipe by: The Spruce Eats
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