Wrapping long, golden strings of runny sugary sweetness around a cold, metal spoon stirred up flashbacks of childhood days spooning syrup onto a bowl of hot, gooey, steaming porridge on a winter’s morning. It also brought back memories of making flapjacks with my mother who was (is…?) a champion flapjack maker.
- Put the sugar, syrup and butter in a mixer. Blast it until combined and add the oats and thoroughly mix.
- Spoon the mixture into a shallow, greased oven dish and cook for 20 to 30 minutes on 180c.
- Once it’s brown around the edges take it out of the oven.
- Leave it to cool for a few minutes or the flapjack will crumble in to a squillion crumbs but you can already carefully mark pieces with a sharp knife.
- Once the flapjacks have cooled slightly (and hardened a bit) you can cut and put on a cooling tray.
- Eat with a lovely cup of steaming hot tea.