The Outward Bound Flapjack Recipe
Want to know our secret for fuelling Outward Bound adventures? Just for you, here is our legendary flapjack recipe. Makes 12-18
85g golden syrup | 170g margerine | 170g caster sugar | 340g porridge oats
- Preheat the oven to 180C/160C fan, 325F, Gas 3. Lightly grease and line a 30cm x 20cm (11 x 8 in) baking tin
- Using a mixer or a wooden spoon, cream the margarine and sugar together until pale and fluffy. Add the syrup and oats and mix until combined with a wooden spoon
- Put the mixture into the baking tin and press flat with the back of a spoon. Bake in the oven for 15-20 minutes
- For a soft and chewy flapjack, bake for about 15 minutes until a light-medium golden colour. Give it a bit longer if you prefer a crispy, well-cooked flapjack
- Place the tin on a wire rack. Cut into 12 or 18 pieces after 10 minutes, but leave to cool completely before removing from the tin
- The flapjacks will keep up to a week in an airtight container.
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