Flapjacks

Flapjacks

20 min bake, 180°C, 20cm square tin

Ingredients

Makes 12 bars

rolled oats      275g
unsalted butter  200g
demerara sugar   100g
golden syrup     100g
salt             2g

Pull them out when still slightly soft in the middle. They firm up as they cool.
Dark chocolate: pour melted dark chocolate over the cooled bars while still in the tin. Press flaky salt on top. Leave to set then cut.
White chocolate and raspberry: mix 50-60g dried raspberries and the zest of half a lemon into the oats before pressing into the tin. Pour melted white chocolate over the cooled bars. Leave to set then cut.

Recipe

1. Heat the oven to 180°C. Grease and line a 20cm square tin.

2. Melt the butter, sugar and golden syrup in a pan over low heat, stirring until the sugar dissolves.

3. Stir in the oats and salt until fully coated.

4. Tip into the tin and press down into an even layer.

5. Bake for 18-20 minutes until golden at the edges. The centre should still look wet and shiny when you pull them — this is correct. They firm up a lot as they cool and will be dense and chewy rather than dry.

6. Leave to cool completely in the tin, then cut into bars.

Keep in an airtight tin for up to 5 days. They get chewier over the first couple of days as the syrup settles.