Cinnamon Flapjacks
12 standard portions
Source field check ยท Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 160 g Butter
- 110 g Golden syrup
- 110 g Light brown sugar
- 330 g Rolled oats ((use certified gluten free oats to ensure this recipe is gluten free))
- 1 tsp Cinnamon
- 0.5 tsp Fresh ginger
Method
- Preheat your oven to 180ยฐC/160ยฐC(fan)/350ยฐF/Gas 4 and line a 27x20cm (10.5x8inch) baking tray with baking paper.
- In a large sauce pan, melt 160 g Butter over a low heat.
- Add 110 g Light brown sugar and 110 g Golden syrup and once it has dissolved into the butter, remove from the heat.
- Stir in 330 g Rolled oats, 1 tsp Cinnamon and 0.5 tsp Fresh ginger. Taste to see if it has enough cinnamon/ginger in it for you. If not, add more to taste. Mix well so all the oats are covered.
- Pour the mixture into your baking tray and put in the oven for 25 minutes. The middle should still be a little soft, but the edges will have started to brown.
- Remove from the oven and allow them to cool completely. Then remove them from the tin and cut into slices.