A nice, soft, chancy flapjack base that raisons, nuts, chocolate, etc can be added too.
250g Demerara Sugar
4tbsp Golden Syrup
500g Porridge Oats
If you want you can add nuts chocolate, raisins, etc.
In a pan melt together the butter, sugar,and golden syrup.
Take off the heat and stir in all the oats with a wooden spoon.
Press the mixture firmly into a 20cm square (deep) greeted and lined tin pushing down and smoothing the top with a spoon.
Bake for 20 mins at 180 degrees celsius on the middle shelf. When they come out the oven they won't look cooked (mixture still quite soft) but they will harden as they cool. If brown on top remove from tin immediately, if not the leave for a few minutes before moving onto a drying rack.Don't cool completely in tin or they will continue cooking and go hard.
Comments, questions and tips