Gluten Free Flapjacks

Ingredients

  • 150g butter
  • 150g golden syrup
  • 150g Demerara sugar
  • 250g FREEE Porridge Oats

Method

  1. Rub a little butter around the inside of a 20cm/8” square baking tray and pre-heat the oven.
  2. Put the butter, golden syrup and sugar into a saucepan and heat gently, stirring occasionally, until the sugar has completely dissolved.
  3. Remove from the heat, add the oats and stir to combine.
  4. Tip the mixture into the prepared tray and smooth the top.
  5. Bake for 45-50 minutes.
  6. Remove from the oven and, while still warm, cut into slices and leave to cool completely.
  7. When cold slice again, remove the squares from the dish and store in a tin.

Makes 12 oat bars

Equipment

Saucepan, 20cm/8” square baking tray and mixing bowl

Temperature

150°C, Fan 130°C, 300°F, Gas 2

Cooking time

45-50 minutes
Free from Gluten, Egg, Soya, Wheat, Nuts
Vegetarian

Use this classic traybake recipe to make either soft and chewy flapjacks or crisp and crunchy flapjacks. If you don’t have Demerara sugar to hand simply use white sugar.

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