Ingredients :
- 325 g butter
- 175 g brown sugar
- 180 g golden syrup
- 350 g oats
- 50 g raisins
- pinch salt
Method :
- Preheat the oven to 150°C/300°F/gas mark 2. Use a convection rather than a fan oven, if possible.
- Melt the butter, sugar and syrup over a low heat, stirring until no grains of sugar remain. Keep cooking until the toffee is bubbling and smooth.
- Add the oats and stir over the heat for five minutes. Mix in the salt and turn off the heat.
- Press firmly into a 10 x 8in tin, lined with non-stick baking parchment.
- Bake for thirty minutes, or until deeply golden at the edges.
- Dip a wooden spoon in cold water and press the flapjack down firmly.
- Leave them to cool for minimum of four hours.
- Tip out on to a board, remove the paper and cut into as many pieces as you desire.
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