CLASSIC BUTTERY FLAPJACKS
Classic Buttery Flapjacks
- Cooking Time: 25
- Servings: 12-16
- Preparation Time: 10
- 150g butter
- 75g Tate & Lyle Fairtrade Light Brown soft sugar
- 3 rounded tbsp Lyle’s Golden Syrup
- 250g rolled oats (porridge oats)
Preheat the oven to 180C (160C fan) gas 4. Grease and line a shallow 20cm square tin with parchment or greaseproof paper.
Put the butter, Tate & Lyle sugar and Lyle’s Golden Syrup into a medium pan and gently heat until melted. Stir in the oats. Turn into the tin, level and press the mixture evenly and firmly with the back of a spoon. Bake for 25 minutes, or until just golden around the edges.
Remove from the oven and cool for 10 minutes then mark into 12 or 16 pieces whilst still warm. Cool completely before turning out onto a board and cutting again with a sharp knife.
Tip : Flapjacks will keep up to a week in an airtight container
To learn more about the magic of Lyle’s visit the new website: www.lylesgoldensyrup.com