Lachie is very keen on making and eating flapjack at the moment and we seem to be making it every week. It has taken me a long long time to master flapjack, but I think I finally have success with this recipe. I was always confused by the idea of cooking until golden brown, when it goes into the oven golden brown in the first place. Now I just stick to a set time and temperature.
Flapjack
6 oz dairy-free margarine
6 oz soft light brown sugar
2 tbsp syrup
8 oz rolled oats
Melt the margarine, sugar and syrup together, then stir in the oats. Flatten the mixture into a swiss roll tin. Bake at 180 degrees Celsius for 20 minutes. Cut into peices when it comes out of the oven and cool in the tin.
We like variations on this theme too, favourites being raisin flapjack (stir in a couploe of handfuls of raisins with the oats) and chocolate flapjack (drizzing the cooled finished item with melten chocolate). Hmm, how about chocolate raisin flatjack...
