Chewy, sweet and buttery, flapjacks are easy to make, traditionally made just with oats but here I've pimped them up with some cornflakes and raisins. Don't be confined to cornflakes through, feel free to use crunchy nut cornflakes, rice krispies or go chocolaty and use cocoa pops.
Makes 16 squares
Pre-heat your oven to 180c, Fan 160c and grease and line a 20cm square baking tin with non stick baking paper.
In a large pan on a low to medium heat, slowly melt the butter, sugar and syrup until melted and combined, add a pinch of salt.
Stir in the oats, cornflakes and raisins and stir until very well coated, crushing a few cornflakes as you go.
Press into your lines tin and bake for 20 minutes until golden and slightly spongy to press, they will firm up more as they cool.
Leave in the tin until completely cool then remove from the tin in the paper and cut into 16 squares.
Ingredients
Directions
Pre-heat your oven to 180c, Fan 160c and grease and line a 20cm square baking tin with non stick baking paper.
In a large pan on a low to medium heat, slowly melt the butter, sugar and syrup until melted and combined, add a pinch of salt.
Stir in the oats, cornflakes and raisins and stir until very well coated, crushing a few cornflakes as you go.
Press into your lines tin and bake for 20 minutes until golden and slightly spongy to press, they will firm up more as they cool.
Leave in the tin until completely cool then remove from the tin in the paper and cut into 16 squares.