Flapjacks
Sticky, Chewy...
As
part of my ever yo-yo-ing diet, I am trying to steer clear of wheat
based carbs. Not so much because I am a teensey bit intolerant (not as
much as some friends are, but enough to make me want to experiment with
my best loved recipes)
Oats
are a fabulous and tasty way of replacing toast with porridge at
breakfast time so, of course, being me, I decided to make a sweet treat
to keep things interesting for later in the day.
This
recipe is not so great for those of us on a slimming diet, but is
fantastic for the tastebuds. And I avoided reaching for toast, which is
what started this whole thing off in the first place!
I replaced caster (superfine) sugar with light brown musgavado sugar but you may like super-sweet, I like mine just sweet.
250g butter, plus extra for greasing
250g sugar light brown or caster
175g golden (corn) syrup
500g jumbo porridge oats
Preheat the oven to 180o C
Grease a 20cm square cake tin
Melt the butter on a low heat in a saucepan, add golden syrup and sugar and stir in
Add oats and stir well.
Take off the heat and pour into the tin and press down firmly
Bake
for 20 minutes and golden. Don't let the colour get too dark as the
sugar caramelises and your flapjack will become brittle or harder to
chew. It sets more as it cools down.
Cut into pieces before flapjack cools completely.
Serve with a massive cuppa
