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|75 g||butter, softened|
|50 g||light brown sugar, use up to 75g for a sweeter version|
|1 tbsp||golden syrup|
|175 g||porridge oats|
|1 pinch(es)||salt, generous, optional|
Preheat oven to Gas Mark 4, 180°C, 350°F.
Place the first 3 ingredients in a saucepan and warm over a low heat until the butter and sugar have melted. Add the oats, with the salt if using, and blend thoroughly.
Spoon into a well greased 7 inch, 18cm square baking tin and press the mixture down firmly with the back of a spoon.
Bake for 25 minutes or until golden brown.
Remove tray from oven and allow flapjacks to cool to warm. Mark out the flapjacks with a knife into fingers or squares of the size you wish.
Allow to cool to barely warm before removing from tin, using the marks made earlier to cut them to size and shape.
Option: after heating the mixture in the saucepan, allow it to cool slightly before adding 50g of chocolate chips or pieces. Mix to distribute and bake as before.
The number of servings is arbitrary as it depends on the size you choose.
ca. 20 min
ca. 1 hr
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