Flapjacks - homely baking at it's best

I love flapjacks, but they have to be chewy for me. I don't enjoy the teeth and jaw testing crunchy one's but each to their own. I am going to tell you my secret (please eat the evidence afterwards) to getting them to be chewy, but you must promise not to tell anyone, no-one ........

I sometimes add dried fruit, seeds and choc chips if the mood takes me

Ingredients

• 150g butter
• 100g soft brown sugar
• 4tbsp golden syrup
• 350g rolled oats

Method

Grease your tin, I use a non stick swiss roll tin.

Melt your butter and syrup in a pan over a low heat, mix the oats and sugar in a separate bowl (that's the secret don't melt the sugar). Add the melted mixture to the bowl and mix well, then turn into your tin and press down firmly.

Bake in the oven at 180c for about 20 mins, until lightly golden and firm. Cool slightly in the tin, before marking in to pieces, cool fully and cut pieces and remove carefully from tin.

Flapjacks store well but never last that long in my house !

For the artistic or if you are in search of a chocolate hit, either drizzle with melted chocolate or dip one corner in melted chocolate.

Yum!!

I am republishing this post to take part in the Flapjack challenge hosted by Homemade by Fleur