mattersoftaste.com.au

Scottish Oat Flapjacks

method

1. Pre-heat oven to 180ºC.
2. Prepare 20cm x 20cm square cake tin by lining with non-stick baking paper.
3. Place butter, salt, golden syrup and caster sugar in large saucepan.
4. Place saucepan on medium heat. Stir contents occasionally and allow to melt until smooth and thick. This will only take a couple of minutes.
   Remove from heat.
5. Add oats and flour to warm butter and sugar mixture and stir to combine thoroughly.
6. Tip into prepared pan and cook for 25 to 30 minutes, until golden. The flapjack mixture will still be soft and will set on cooling.
7. Allow to cool for 5 to 10 minutes and whilst still warm in tin, mark into desired size pieces using a rounded edge knife. Be careful if using a non-stick tin not to mark the tin. Pre-marking makes flapjacks easier to cut once cool.
8. When cool, remove flapjacks from tin, peel off paper and discard. Place flapjacks on chopping board and cut through into pieces using marked lines.
9. Store in air tight container in pantry for up to one week.

cooks notes

• Don’t use salted butter as can be 1 teaspoon salt in every 100gm butter! It affects flavour as well as being unhealthy for you; just add a pinch of salt as we suggest in this recipe.
• Use regular rolled oats as opposed to quick-cook oats as they will give desired texture.
• Use maple syrup in place of golden syrup.
• Great for lunchboxes.