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Flapjacks – Not Pancakes

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It was an utter delight growing up to open my school lunch box and find my mother had made flapjacks. Chewy, gooey (if you don't overcook them) oat, sugar and cornflake bars bound with lots of butter and nutty golden syrup. It didn't mater I was bouncing around the classroom the rest of the day in a sugar wobbly. These were good!

So easy to make, throw a few ingredients into a bowl, stir, pour onto a flat baking sheet and cook for about 20 minutes (did I mention NOT to overcook them) How long do they keep? I don't know, ours are always gone the same day… and I bet you can't just eat one 🙂

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FLAPJACKS RECIPE
Makes one 9×12 x1 tin (about 16-20 pieces )

8 oz (200 grams) salted butter
4 TBS golden syrup (you can substitute honey or maple syrup)
8 oz (200 grams) granulated sugar
4oz (100 grams) oats
4oz (100 grams) self rising flour (self raising flour)
6oz (150 grams) cornflakes (lightly crushed)

Melt the butter and syrup together.
Mix the dry ingredients together in a large bowl. Add the melted butter/golden syrup mixture and mix well
Spread evenly in a greases swiss roll tin and press down firmly.
Bake in a moderate oven 190c/ 350f for 20 mins.
Cut into fingers while still warm.

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4650 | Chefs | Cooking

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Written by The Chef's Circle

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