WHAT YOU WILL NEED :-
Swiss-roll or similar rectangular tin 14" x 6".
INGREDIENTS to make 24 slices :-
|
200 |
g |
8 |
oz |
butter or margarine |
||
|
2 |
tablespoons |
golden syrup |
||||
|
200 |
g |
8 |
oz |
granulated sugar |
||
|
100 |
g |
4 |
oz |
porridge oats |
||
|
100 |
g |
4 |
oz |
self raising flour |
||
|
150 |
g |
6 |
oz |
crushed Cornflakes |
||
METHOD :-
Gently melt the butter or margarine with the syrup in a saucepan, but do not boil.
Mix all the other ingredients together thoroughly in a bowl.
Add the melted syrup mixture to the bowl and combine thoroughly.
Spread the mixture into a lightly greased Swiss-roll tin.
Bake on the middle to top shelf at Gas mark 5 / 375oF. / 190oC. for 15 mins until just firm.
Cut into fingers whilst still warm and leave to cool in the tin.
Store the cool flapjack in an airtight container.
VARIATIONS :-
If you want to vary the basic mixture, you can also add one of the following ingredients to the above dry mixture.
|
50 |
g |
2 |
oz |
dried fruit e.g. sultanas, currants, raisins |
||
|
50 |
g |
2 |
oz |
chopped glacé cherries |
||
|
50 |
g |
2 |
oz |
chopped nuts of any variety |
||
|
50 |
g |
2 |
oz |
chocolate drops |
||
|
50 |
g |
2 |
oz |
finely chopped stem ginger |