Ingredients and method
You will need:
18″x23″ rectangular tray tin or similar swiss roll tin greased and lined with greaseproof paper
small bowl if microwaving the sugars and butter/oil mixture or saucepan if not
100 grams/ 4 ounces of sugar of your choice: Muscovado Sugar (for chewy texture) or golden granulated sugar (crunchy texture), soft brown sugar ( for a slightly chewy texture)
100 grams/ 4 ounces of Butter or 100 fluid ounces of sunflower oil
2 Large tablespoons or 4 large dessert spoons of golden syrup
Place these into a saucepan heat until combined stirring with a wooden spoon or in a bowl and microwave for one minute stir, remove spoon, then another 30 seconds remove, stir, remove spoon until combined. However I find heating in a saucepan the best way but it works either way and you will still obtain good results.
Place 100 grams of oats (large or small) into a bowl more if too wet a mixture add more oats however add any optional additions first, mix well.
Turn out into lined baking tray bake for 25-30 minutes 180 (170 fan ovens) or gas mark 4.
Optional extra additions to make it more enjoyable
50 grams or 2 ounces of Dried fruits (if adding) such as raisins, chopped dates, cherries, cranberries berries, as preferred one or more
50 grams of nuts preferred such as pecan walnut, macademia, hazelnut, Brazil roughly chopped but not too small
Or be inventive…
Your favourite fruit and nuts
For a scrumptious but naughty treat triple chocolate chunks or once cooled melted chocolate on top
Instead of golden syrup use maple syrup and 50 grams of pecan nuts roughly chopped and you have pecan pie flapjacks
Raspberries and white chocolate
Macademias, Cherries or cranberries and white or dark chocolate
Or just be naughty and have triple chocolate chunks in them or once cooled pour melted chocolate over the top cut once cooled and set.
Enjoy! Bon Appetite!
I will aim to add photographs of my latest version if not eaten yet!