At nursery this week we made the most delicious flapjack, so gooey and moreish - I just had to share the recipe with you!
Nursery Flapjack
6oz margerine
6oz brown sugar
8oz oats
1tbs golden syrup
pinch salt
12 x 9" baking tray
DO NOT SUBSTITUE ANYTHING!!!
Cream the marg and sugar together. Stir in syrup, oats and salt.
Line the tray with baking paper and spread the mix evenly in the tray.
Bake for 30mins at 170oC until golden. Cool on a wire tray
Cut into square whilst still warm and serve straightaway for gooey goodness. When it is cold its rock hard!!!
Enjoy!!!!
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Mmmmm, I love Flapjack.
ReplyDeleteLooks yummy...but what is golden syrup? I am in the states.
ReplyDelete`Jo - me too, I already have a fave recipe at home but this was such a contrast it was worth adding a second to my repetoire!
ReplyDeleteJennifer - Hi, as far as I can tell its a cross between molasses and corn syrup. I found a useful article here for you http://www.restaurantwidow.com/2006/10/just_what_is_go.html
A tip with regard to Golden Syrup from a Brit living in the US (specifically, MN). Thanks to the introduction of many classic British foods to India during the colonial years, you can often find Golden Syrup, along with other British and British inspired products in Indian grocery stores in the US. In MN, Patel Groceries on Central Ave. in Minneapolis sells it.
ReplyDeleteIf you can't find it locally and must have it, Amazon.com sells it in bulk, approx $22 for 6 11oz bottles. Just search for Golden Syrup and it's the first result.
Lastly, don't underestimate the importance of Golden Syrup in flapjacks! It's a very unique flavour that really adds a lot to the overall experience. Happy baking!
Can't I use butter instead of marg? Only because I have a childhood-induced hatred of the stuff. Stork - yuk!
ReplyDeleteHi, I found your blog via Towards Sustainability. Your flapjacks looked so good I immediately went and made a batch, they are in the oven as I type! Unfortunately I had to substitute almost everything on the basis of what I had in my cupboard, but I'm sure they'll still taste good... Thanks for sharing!
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