Food: Fuss Free Flapjacks


300 g Butter

180 g Golden Syrup

200 g Light Soft Brown Sugar

400 g Porridge Oats

¼ tsp Ground Cinnamon


Pre-heat your oven to 180°c (160°c for a fan-assisted oven) and line a 30x20cm baking tray with tin foil and grease generously with butter. Set aside.

In a large pan, warm the butter, golden syrup and sugar – stirring regularly – until melted together.

In a large bowl, lightly mix the oats and cinnamon before adding the melted mixture and stirring until all the oats are covered.

Transfer the mixture to your pre-lined/greased tray and smooth the mixture into the corners.

Bake in your pre-heated oven for about 20 minutes, until the edges are lightly golden and the middle still has a “slight wobble”.

Leave to cool completely in the tray (ideally overnight) before removing and cutting into your desired sized slices.


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