Added by emms | Mon 13 Sep 2010 @ 23:59
Whether it is the appeal of the make-do-and-mend culture that our grandmothers knew, the return to popularity of the humble cup cake, or the new trend for artists to use food as a medium for art such as the Cake Britain exhibition, there is no denying that baking is back. Three quarters of families with young children now bake together every month and one in four every week . This has inspired award winning cookery writer Lorna Rhodes to team up with Lyleís Golden Syrup to show how parents can teach their children about baking. This delicious flapjack recipe is a perfect starting point for parents and children to begin theoir baking adventure together, safe in the knowledge that the results will taste great every time. By following some simple rules such as: lining the baking tin with paper; using salted butter; and always adding Lyleís Golden Syrup the flapjack is a highly reliable recipe that will not result in tears before bedtime. To learn more about the magic of Lyleís visit the new website: www.lylesgoldensyrup.com
75g Tate & Lyle Fairtrade Light Brown soft sugar
3 rounded tbsp Lyleís Golden Syrup
250g rolled oats (porridge oats)
Makes 12- 16
Preparation time: 10 minutes
Cooking time: 25 minutes
Preheat the oven to 180C (160C fan) gas 4.
Grease and line a shallow 20cm square tin with parchment or greaseproof paper.
Put the butter, Tate & Lyle sugar and Lyleís Golden Syrup into a medium pan and gently heat until melted. Stir in the oats. Turn into the tin, level and press the mixture evenly and firmly with the back of a spoon.
Bake for 25 minutes, or until golden around the edges.
Remove from the oven and cool for10 minutes then mark into 12 or 16 pieces whilst still warm. Cool completely before turning out onto a board and cutting again with a sharp knife.
Flapjacks will keep up to a week in an airtight container