Sweet, moist and chewy flapjack, ideal for your children’s lunchbox or as an after-school treat.
- 175g Pure spread
- 125g demerara sugar
- 2 tbsp golden syrup
- 350g porridge oats
Preheat oven to 180°C/gas mark 4. Grease a 28cmx18cm baking tin and line with baking parchment.
Place the Pure spread, syrup and sugar into a large saucepan over a medium heat and stir until the sugar dissolves and the Pure spread melts. Remove the pan from the heat and stir in the porridge oats until well blended. Press the mixture into the tin.
Bake in the oven for approximately 30 minutes until golden brown. Remove the flapjack from the oven and cool in the tin for 5 minutes.
Turn out from the tin and remove the grease proof paper. Cool the flapjack on a rack before cutting into squares.
Tip: This flapjack recipe will keep up to a week in an airtight container