4oz soft brown sugar
8oz porridge oats
2 tablespoons golden syrup
Pinch of salt
(Add fruit or chocolate chips for a more interesting mix, but the plain classic is
always best for a good old fashioned buttery and oaty flapjack : )
Tools (Ask Mummy’s permission first!) :
Saucepan, Wooden Spoon, Square Baking Tin
1) Rub the baking tin all over with buttery paper
2) Melt the sugar, butter and golden syrup slowly in the saucepan. Add the porridge oats, mixing all the time. Stir them all together.
3) Put the mixture in the baking tin and cook on a medium oven (160*c) for 20 minutes.
When cool cut into squares and enjoy.
* Recipe from The Brownie Cookbook written by Verily Anderson.