Isolation flapjacks

Name: Isolation flapjacks
Total time: 900 s
Yield: 10 slices
Cuisine: British
Ingredients: 70 g sugar (any you can find - we used up some light soft brown); 100 g butter (we used soft stork margarine as am rationing the butter!); 2 tbsp golden syrup; 1 tbsp agave nectar; 1 tbsp runny honey; 200 g oats

Susy Wall @singing_chef

West Midlands, UK

We can all work this one out! We all needed a treat one weekday during early lockdown and who doesn't love a flapjack! These were a complete experiment to see if we could replace some of the golden syrup and sugar with ingredients I've had in the cupboard for ages and wanted to use up.... specifically some agave nectar (I'm rationing the golden syrup as my youngest likes it in her porridge and I've got less than half a bottle left - difficult times)

So, we basically piled some ingredients into a saucepan, melted it , added the oats and cooked it. And they were buttery, yummy loveliness. Note to self - must make sure we don't eat like this all the time ;)
#MyCookbook

Susy Wall @singing_chef

Saved

Ingredients

15 mins

10 slices

70 gsugar (any you can find - we used up some light soft brown)
100 gbutter (we used soft stork margarine as am rationing the butter!)
2 tbspgolden syrup
1 tbspagave nectar
1 tbsprunny honey
200 goats

Saved

Steps

15 mins

1

Preheat the oven to 200 and line a tin with baking paper (we used a smallish loaf tin
2

Put all the ingredients, except for the oats, into a pan and warm over a medium heat, stirring until the butter is melted and its full combined.
3

Turn off the heat and stir in the oats until they are fully coated and mixed.
4

Spoon the oat mixture into the lined tin and push firmly so that it is compressed into all parts of the tin and is squashed together.
5

Bake at 200˚ c for 15 minutes, making sure it is golden brown before taking out.
6

Cool in the tin and then cut into 8-10 slices, depending on how big you like your flapjacks!!