The Royal Chef At Home: Easy Seasonal Entertaining

ENGLISH FLAPJACKS

THESE COOKIES NEED TO BE CUT RIGHT AFTER YOU TAKE THEM OUT OF THE OVEN. That’s important. The golden syrup makes them quite firm as they cool so don’t wait. One last piece of advice: don’t overcook them. MAKES 12 FLAPJACKS

2 cups old fashioned rolled oats 3 cups cornflakes ½ teaspoon salt

3 sticks unsalted butter 3 tablespoons golden syrup 1 ½ cups granulated sugar 1 cup + 1 tablespoon self rising flour

1 Preheat the oven to 350ºF. Lightly grease a 12x9x1 baking tray.

3 Spoon onto the prepared baking tray and flatten. Bake in the center of the oven for about 20 minutes or until the flapjacks are a golden brown. Remove from the oven and cool slightly. Cut into fingers while still warm and allow to cool completely before serving.

2 Melt the butter and golden syrup over a low heat but do not boil. Add the sugar and combine. Stir in the self rising flour, oats, salt and cornflakes and stir until the cornflakes are all covered with the butter syrup mix.

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