Flapjacks

recipe

Flapjacks

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Mum used to make really thick, soft flapjacks. I liked them a lot when I was little, but now I prefer flapjacks thinner and crunchier, so I've perfected my own recipe. It's quite different from Mum's.

Extract taken from How to Cook the Perfect... by Marcus Wareing (£20), published by Dorling Kindersley

Ingredients

400g rolled oats
50g raisins, chopped
Pinch of fine salt
150g unsalted butter, plus softened butter for the tin
5tbsp soft brown sugar
4 tbsp golden syrup, plus a few extra spoonfuls warmed syrup, for drizzling

Serves: 16 Cook Time: 35 Total Time: 35min

Directions

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Heat the oven to fan (, gas. Brush a shallow xcm baking tin with softened butter and line with a non-stick baking parchment.
Mix the oats, raisins, and salt in a large bowl and make a well in the centre. In a heavy pan, gently melt the butter with the sugar and syrup. Pour in to the well, then gradually bring the oats into the centre until everything is evenly combined.
Press the mixture into the baking tin, making sure it goes right into the corners. Bake in the middle of the oven for minutes. Remove from the oven and drizzle with syrup, then return to the oven to bake for a further minutes.
Cut the flapjacks into squares while hot. Leave to cool in the tin, then remove and store in am airtight container.
Key to perfection
To make crunchy flapjacks, you need surprisingly few ingredients. The secret lies in the way they are mixed and baked.

Source: How to Cook the Perfect...