Scottish Flapjacks
Scottish flapjacks are chewy baked oat bars made from just four pantry ingredients. Golden syrup and brown sugar melt with the butter to form a sticky binder, so there is no flour and no egg to measure. Cutting the slab while it is warm and letting it firm up in the tin gives clean rectangles that hold together in a lunchbox. Honey or raisins make easy variations.
Instructions
Put the butter or margarine, sugar and golden syrup into a saucepan over a low heat. Stir until the fat and sugar have melted into a smooth mixture.
Tip in the porridge oats and stir until every oat is coated with the syrupy mixture.
Press the mixture firmly into a well-greased 18 cm square sandwich tin, so the surface is level and the bars hold together.
Bake in the centre of a moderate oven at 180°C (350°F / gas mark 4) for 25 minutes, or until the top is evenly golden brown.
While the flapjack is still warm, cut it into rectangles in the tin. Leave it in the tin until almost cold, then lift the pieces out.
For variations, replace the sugar and golden syrup with 75 g of honey, or stir in 50 g of raisins with the oats.
Make it personal.
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