Home Cooking Column - Flapjacks

Home Cooking Column - By Barbara Collins

These are great all-rounders to have in a tin in the cupboard. They’re a good breakfast on the go and are perfect for school lunchboxes. You can pimp them up with fruit, nut and chocolate chips if you like. When they go a bit stale, crumble them up and use them as a quick crumble topping.

Ingredients

• 175 grams butter
• 175 grams soft brown sugar
• 1 tablespoon golden syrup
• 250 grams porridge oats

Method

Preheat oven to 150C. Lightly grease a 20cm baking tin.

In a large pan, melt together the butter, sugar and syrup, while stirring. When melted, remove from the heat and stir in the porridge oats.

Pour into tin and smooth the surface with a spoon. Bake for 35-40 minutes or until the edges are brown and the surface has turned golden.

Place the tin on a wire rack. Cut into squares after 10 minutes, but leave to cool completely before removing from the tin.

Tip

Kids love helping with this mixture

Contact Barbara @thegoodchinaset or on [email protected].