Flapjacks are one of my favourite cosy winter treats until I met my friend Emily at University in our first year flat I had never found the perfect flapjack recipe. They would usually get way crispy and just wouldn’t be soft at all. This is actually based of Emily’s grandmas recipe which has been a family favourite for a long time. I have adapted and changed it to make the perfect seasonal treat, it is also so great way to use up any left over muesli, oats or dried fruit that is left in the back of the cupboard.
- 100g of muesli or combination of oats and dried fruit
- 80g of Caster sugar
- 50g of Plain flour
- 90g of Cornflakes
- 110g of Margarine (It must be margarine butter doesn’t work!)
- 1 tbsp of Golden Syrup
- 1/2 tsp of Cinnamon
- 1/4 tsp of Nutmeg
- 1/4 tsp of Ginger
- Drop of vanilla bean paste
- Weigh out the flour, muesli, sugar and spices into a large bowl.
- Weigh out the cornflakes and crush and add to the bowl, along with the vanilla bean paste.
- In a small saucepan weigh out the margarine and syrup and heat until fully melted.
- Add the melted margarine and syrup into the large bowl and mix together fully.
- Preheat the oven and bake for 10-12 minutes until golden.