Chewy Flapjack
Great chewy flapjack with condensed milk and gazillions of calories.
Servings
32
Ready In:
35 mins
Calories:
No idea
Music :
The Strawbs
About this Recipe
By: Peachy Buns
Chewy, moorish flapjack that is delish!
- 200 g condensed milk
- 300 g baking block of 50/50 baking block and butter.
- 250 g soft light brown sugar,
- 3 tbsp (3 tbsp) golden syrup.
- 650 g Porridge oats.
Nutrition
- Protien 7%
- Oats 52%
- Chewyness 92%
Step by Step Instructions
Step 1
Line a 10 x 6 baking tray with baking parchment or greaseproof paper. Preheat an oven to 180° / Gas 4.
Step 2
Put the baking block, sugar, syrup and condensed milk in a heavy bottom saucepan and gently heat on a low hob, stirring continuously. Do this until the baking block has melted and the mixture is fairly runny. Be careful not to boil.
Step 3
Put the porridge oats in a large mixing bowl and try to make a well in the centre. Pour in the melted mixture from the saucepan and start to combine with the oats. A silicon spatula works well.
Step 4
When the mixture is thoroughly combined, tip into the centre of the baking tray and work it to the edges with the spatula. Ensure the mixture is evenly spread in the baking tray, firm and level.
Step 5
Place in the centre of the oven and bake for 25-30 minutes.
Do not allow the flapjack to overcook. The mixture should look a pale brown and just starting to crisp on the edges. It will still be soft when you remove it from the oven, however, if you overcook it, it will go rock-hard when cool.
Step 6
When you remove it from the oven, use the spatuala to cut up the flapjack before it cools. Triangles work well. When cool enough to handle, use the baking parchment to slide it out and onto a baking rack to fully cool.
What people didn’t say about this.
“I like my flapjack nice and chewy with plenty of give in them.”
“I prefer ginger nuts for some reason. They have a better shape.”
