These very British oaty treats, known as flapjacks, are as delicious with a cup of tea at home as they are half way up a mountain, come winter or summer. With a crispy top and chewy under layer, these flapjacks hold together well and are very easily transportable. Loaded with oats, sweet and buttery, with a salty kick, they are ideal as an energy boost and special treat to keep you going through a tough day at work, a long hike or bike in the mountains or simply an addictive treat to get you through the day.
Collect together your equipment (see Recipe Notes below) and ingredients.
Preheat oven to Fan Oven150°C/170°C/325°F/Gas 3
Gently melt the butter, sugar, syrup and salt in a saucepan until the sugar has dissolved.
Stir in the oats and mix thoroughly. Ensure that all the oats are covered in the syrup mixture.
Tip into the baking tray and level with the back of a spoon or spatula making sure you have pushed the mixture into all the corners.
Cook for 20 minutes until lightly golden. Remember they will continue to cook after they come out of the oven.
Leave to cool in the tin for 15 minutes. Use the baking parchment to lift the flapjacks out of the tin and leave to cool on a wire tray.
When cold, use a sharp knife to cut into 9, 12 or 16 squares, depending on how large you would like them to be.