Sticky Toffee Flapjacks
Ingredients
- 210 g unsalted butter
- 200 g dark brown soft sugar
- 200 g golden syrup
- 400 g porridge oats
- 80 g plain flour
- ½ tsp salt
- 1 tsp vanilla
- 1 tbsp black treacle
- 150 g finely chopped dates
Instructions
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Preheat the oven to 160 °C fan / 180 °C / 175 °C / Gas Mark 4. Grease an 8-inch square baking tin with a little butter, then line it with baking paper.
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Place the porridge oats and plain flour in a large mixing bowl, add the salt, and stir to combine.
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In a medium saucepan over a low heat, gently melt the butter, golden syrup, black treacle, vanilla extract, and dark brown soft sugar, stirring occasionally until the sugar has completely dissolved and the mixture is smooth.
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Pour the melted butter mixture over the oats and stir well until everything is evenly coated.
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Stir through your finely chopped dates.
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Transfer the mixture to the prepared tin and spread it out evenly, using the back of a spoon or a silicone spatula to smooth the surface. Make sure to compact it well to avoid your flapjack crumbling.
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Bake for 25–30 minutes, or until the flapjacks are golden brown. They will still seem soft when removed from the oven but will firm up as they cool.
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Leave the flapjacks to cool completely in the tin, then refrigerate for 1–2 hours to help them set.
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Once fully chilled, lift the flapjack out of the tin and cut into squares using a sharp knife.
Notes
Committed to this collection by the hand of Hunter.
