Well if there’s one thing we know about England, it’s that the weather is totally changeable! So these homebaked flapjacks are perfect for snuggling up with in front of the TV when its rainy, and just as good packed in a picnic! Plus they are so easy to make, and can also be made gluten and dairy free!
- 350g jumbo oats – I found some gluten free oats from Waitrose which tasted scrummy!
- 220g Light brown muscovado sugar
- 100g golden syrup – gotta be Lyle’s!
- 140g butter or marge
- 100g chocolate of your choice
In a large saucepan on a low heat, combine the sugar, syrup and buter. With a wooden spoon, stir until all the ingredients have melted together to form a lovely treacle-y gloop! This should take a few minutes. Remove the saucepan from the heat, and stir in the oats about a third at a time, until they are all covered. Line a 9×13 inch tray with baking paper, and also grease this with butter/marge. Dollop the mixture into the tine and bake until golden brown, for about 20 mins on 18oC.
Remove and leave to cool fully. Melt chocolate of your choice (Cadbury’s Dairy Milk does it for me!) in a bain-marie (Boil a saucepan of water and set a heatproof glass bowl over it.)
Cut your flapjacks into squares and dip in chocolate. Set on a plate to cool and lick the bowl clean. Consume flapjacks at a steady(ish) rate and dont forget to hand out to loved ones! Makes about 15 flapjacks.