When I was a child I remember my mum and sister making some flapjacks that were so sticky, we were picking bits of kitchen towel off them as we ate - they had been kept in a Tupperware dish lined with kitchen paper and were almost oozing with golden syrup.
I love sticky, soft flapjack, but not that soft - they need to hold together and be slightly chewy at the edges but soft and buttery in the middle. This recipe offers just that.
These were made in preparation of my sister and her partner coming to visit to meet their new niece, and even though I only made them the day before, about half the pan had been eaten before they even arrived!
The recipe is based on one from Good Housekeeping's The Baking Book; I halved the quantities but also added grated apple for extra flavour as I had a few apples that needed using up. The result was absolutely delicious and the texture was perfect.
Here's what I did:
175g butter or marg (I used Stork)
135g caster sugar
120g golden syrup
225g rolled oats
1 tsp ground ginger
2 apples, peeled and grated
Preheat oven to 175C. Grease and line a square cake tin.
Heat the butter, sugar and golden syrup in a saucepan over a gentle heat until melted. Stir in the rolled oats, ginger and apple until combined.
Spoon into the cake tin and press down gently to spread the mixture out and flatten it. Bake for 30 minutes until the edges have turned golden brown and slightly crispy; the middle will still be soft and sticky.