This is another recipe from my trip to England. Flapjacks are well-known, but my auntie, Marcia, makes the best ones in my opinion. We stayed with her for a few days and she gave me her recipe and I've managed to make authentic Marcia flapjacks in my own home!
I like these flapjacks because they are non-flaky and non-greasy, and are chewy and slightly crispy around the edges. (The flapjacks I have made before tend be a bit crumbly and leave you with buttery fingers.)
I think the secret is to use quick oats rather than whole rolled oats, and to only have a thin layer of mixture in the tin so the whole lot can get thoroughly cooked through in the oven.
Combine porridge oats and brown sugar in a large bowl, then gently melt butter and golden syrup together in a pan (don't boil). Pour the butter/syrup into the oats/sugar and mix well. Press firmly into a foil or baking paper-lined square tin 21 x 21 cm (or 8 x 8 inches) and cook for about 20 mins at 180 C until evenly lightly browned.
Allow to cool for a few minutes then mark squares or rectangles, then allow to cool completely before removing from baking tin and foil.
150 g quick-cook oats
75 g soft brown sugar (I use 60 g)
75 g butter (I use unsalted)
1 1/2 (or one v generous) tbsp golden syrup
The Fried Chicken Files: Paper Bird, Potts Point
5 hours ago