Val’s Flapjack Recipe - A Favourite at J.E.W.M.
(this is a re-post, but well worth it!)
Our dear friend and colleague Valerie Watts, who passed away in 2010, used to make flapjacks and biscuits for the office almost every week. Her flapjacks were simply THE BEST we’ve ever tasted and we thought it would be nice to share her recipe:
photo: Rob Brewer
Val’s Flapjack
After making it for years and years, Val was a master flapjack-baker, but with such a simple recipe it’s hard to go wrong with it. To achieve the best results, it’s essential that you use jumbo oats and that you don’t overcook it – it should be gooey!
Ingredients:
Instructions:
photo: Rob BrewerVal’s Flapjack
After making it for years and years, Val was a master flapjack-baker, but with such a simple recipe it’s hard to go wrong with it. To achieve the best results, it’s essential that you use jumbo oats and that you don’t overcook it – it should be gooey!
Ingredients:
- 4oz/115g butter
- 4oz/115g Demerara sugar
- 1 (generous) tbsp Golden Syrup
- 5oz/140g jumbo oats
Instructions:
- Pre-heat the oven/Aga (Val always used an Aga) to 170C/325F/GM3
- Melt the butter, sugar and syrup in a pan.
- Stir in the jumbo oats.
- Grease a baking tin and spread the mixture evenly.
- Bake in the oven for 20-25 minutes.
- Leave to cool in the tin a little before dividing into squares.
- Enjoy.
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