Crunchy flapjack biscuits:
125g rolled oats
40g golden syrup
30g sugar (I used demerara)
Splash of lemon juice
Preheat the oven to 190. Prepare two baking sheets - I use reusable teflon cooking mats but baking parchment would be fine too.
Measure the butter, syrup and sugar into the bowl.
Melt the butter at 90/speed 2-3/2-3 mins until the butter is melted and the mixture is runny and gooey (it smells wonderful too)
Add the oats, salt and lemon juice and mix on reverse3 until the oats are all mixed into the sugar and butter. It doesn't take long.
Measure the butter, sugar and syrup into a large saucepan and slowly heat until the butter is melted, the sugar has dissolved and it has all goo-ed together. Remove from the heat, add the oats, salt and lemon juice and stir well until everything is thoroughly mixed.
Using a tea spoon, spoon small amounts of the mixture onto the baking trays, gently flattening each spoonful down and pushing in the edges just a little bit. Leave a little space between each biscuit as they do spread a bit. I made twenty two biscuits and needed two baking trays.
Bake in the oven for just fifteen minutes (that's all it took) until the edges are brown and the centre is just a little lighter. Leave them on the baking trays to cook and harden, then remove carefully with a spatula and finish cooling on a cooling rack. They should have spread out a little and be quite thin and, once cool, very crunchy. They're scrumptious.
I made some for our P4P today and they all got finished off. Using value oats and value butter, they are extremely frugal, about 2p each. I doubt I will ever bake this recipe the conventional flapjack way again.
|Not the best photo but the only one I remembered to take!|