The BEST Flapjack Recipe

I've always loved flapjacks. Usually, I don't follow a recipe, I just bung a load of melted butter, golden syrup, sugar and oats into a tin and hope it comes out right. Sometimes it's perfect, sometimes it's dry; it's a bit of a gamble. 

Sometimes, you don't want to gamble, you want it to be perfect, so I always used to follow the Hamlyn All Colour Cookbook recipe, a book from the 1960's that my mother owned. Now I live on my own, I've found this recipe is hard to find online. Other recipes seem to add a lot of other random stuff, so I thought I'd document the Hamlyn recipe here so I can always find it when I need it. 

Ingredients

8oz Margarine 

170g Golden Syrup

6oz Granulated Sugar

1lb Rolled Oats

Pinch of salt

Glacé Cherry halves

Method

Line a square tin with greaseproof paper. I use a medium size casserole tin. 

Preheat oven to 170*c. 

Melt margarine and syrup in a saucepan until the butter has melted and the mix is bubbling slightly.

Remove from heat and stir in sugar, oats and salt, mixing well. 

Turn into tin and press down with the back of the spoon. Place the cherry halves on top. 

Cook for 30-40 minutes until golden brown.

Leave to cool for 5 mins and then cut into 9 squares. 

Forgive the changes from imperial to metric and back again. It's just easier to flip around than it is to try and find conversions online that change depending on what site you're on. The original recipe calls for 8 tablespoons of golden syrup, but my golden syrup jar says one tablespoon is 21g so that's what I stuck with, because measuring golden syrup by tablespoons is ridiculous. You can do smaller squares if you want, 16 would fit this recipe quite well, I just like big flapjacks. 

Enjoy.