There are many flapjack recipes out there, and I cast my eye over many of them, but I must say that this recipe is my own as I knew what ingredients I wanted to incorporate.
UTENSILS
- Scales
- Saucepan
- Deep baking tray/pan
- Baking paper
- Spoon
- Knife
- Peeler
INGREDIENTS
- 250g Butter
- 250g Light brown muscovado sugar
- 150g Golden syrup
- 2 Bramley apples, peeled and chopped small
- 1/2 tsp Cinnamon
- 1/2 tsp Vanilla extract
- 425g Porridge oats
- Pinch of salt
- 100g Chocolate chips (I used semi-sweet Nestle Toll House; see alternatives below*)
* Nestle Toll House is an American brand that you can get over here in big department stores like Selfridges and Bentalls, or online from amazon. As I have an American Mother and a super dooper Auntie over in the States, I can always get my hands on some (but only if I am very very nice). If you want to pick something up locally to substitute then good quality plain or dark cooking chocolate, roughly cut up with a knife, can take the place of semi sweet chocolate chips.
RECIPE
Turn oven on to preheat at 180C/Gas 4. Fan assisted ovens may wish to reduce to 170C.
Grease your pan, I use the butter wrapper to grease before I throw it away, then line with baking paper.
Place butter, sugar and syrup in a saucepan and put onto a low heat.
Stir to dissolve sugar and melt butter.
Add the chopped apple once you have a smooth liquid that smells wonderfully of caramel.
Add the vanilla and cinnamon to the mixture and keep on a low heat for about 5 minutes.
Take the pan off the heat and pop the oats and salt into the mix.
Stir until fully combined.
Pour the yummy, sticky contents of the saucepan into the greased and lined baking tray.
Sprinkle over the chocolate chips.
Pop into the oven for 25-30mins.
Take out once the top is turning golden.
Allow to cool before taking out of pan and cutting into 12 bars or 24 squares.
Of course all baking is best shared, so put some aside for someone special!
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