Easy, three ingredient, baked treat...
Whenever I think of my childhood, certain times stand out. Christmas, birthdays, holidays and bonfire night. November the 5th was always a big deal for us. Dad would buy the fireworks and spend the afternoon setting up the display in the garden and raiding the garage and shed for wood for the bonfire. Mum would be in the kitchen frying up large pans full of caramelised onions for the hot dogs and there'd be a mountain of potatoes roasting in the oven ready to be partnered with butter and salt. Then there'd be her flapjack, all buttery and golden and cut into huge slabs. Sometimes she'd let us get "fancy" and drizzle it with melted chocolate. Good times. This might possibly be the easiest flapjack recipe ever.
330g rolled oats
225g butter (I used Nuttelex buttery)
6 tbsp golden syrup (I used Tate and Lyle's as that's what Mum would use)
Preheat your oven to 180C. Grease and line a 9" square baking tin.
Place the butter and syrup in a large pan and gently heat until the butter is melted. Add in the oats and stir well to combine. Make sure the oats are all coated well in the buttery mixture. Spoon the mixture into your lined tin and flatten out the surface evenly. Place into your oven and bake for 25 to 30 minutes or until golden.
Remove from the oven and while it's still warm and in the tin, use a sharp knife and cut into pieces. I made 9 from mine. Leave until it's completely cold (I put mine in the fridge) then remove from the tin and store in an airtight container. I couldn't resist getting "fancy" with a few pieces!
I'm a married, mother of one, living in Melbourne. I've been Vegan since May 2015.