Soft sticky flapjacks
adapted from http://duramecho.com/Food/Flapjack.html
150g butter or margarine
75g demerara sugar
75g golden syrup
175g porridge oats
Preheat oven to 175 degrees C/gas mark 4. If using a fan oven, the temperature is 160 degrees C.
Melt margarine and golden syrup together in a saucepan or microwaveable bowl. Stir in sugar and continue to heat until it is all liquid. Meanwhile, line a 20cm (8 inch) square, shallow cake tin with greaseproof paper.
Mix all the oats into the liquid, and pour the mixture into the tin. Press it flat with a spoon or palette knife.
Bake for 25-30 minutes. Remove it from the oven and leave it for 30-45 minutes to set. Cut into squares.
Notes to experimenters:
Changing the temperature of the oven changes the consistency of the flapjacks. If you prefer crunchy flapjacks, increase the temperature by 15 degrees (1 gas mark).
You can make fruit flapjacks by adding raisins/sultanas before baking. I often add chunks of chocolate.
This recipe is completely vegan if dairy-free non-animal margarine is used. I recommend Sainsbury's Dairy-Free margarine to UK folk.