This recipe is for traditional flapjack using Ready Brek instead of rolled oats for a softer texture. This is much better for my toddler who has very soft gums and for me who hates rock hard baked goods!
This recipe is pretty foolproof, I have tweaked it a bit over time to get it the way I like it which is crispy on top, with a chewy soft centre. I use Ready Brek because its so much finer than regular rolled oats which I think can go a bit too hard and crunchy once baked. To replace the texture that is lost and to add more interesting flavours I include sunflower seeds, dried cranberries and dark chocolate chips.
200g Ready Brek
50g Sunflower seeds
50g Dried Cranberries
50g Dark Chocolate chips
125g Golden syrup
150g Unsalted Butter
125g Soft Brown Sugar
(add spoonful of clear honey if you think your mixture isnt sticky enough)
Makes roughly 16 squares.
Line a baking tin with greaseproof paper, preheat the oven to 150°.
Melt the butter, sugar and syrup together on the hob (or microwave if you prefer)
Once completely melted add the Ready Brek, Sunflower Seeds, Cranberries and Chocolate Chips. Slowly turn the mixture over with a large wooden spoon until all of the oats are coated in the buttery mixture and make sure the seeds, berries and chips are fairly evenly distributed. If you think your mix is a little dry add small amounts of clear honey until you’re satisfied.
Tip the mixture into your lined baking tray and compress it down with the back of a metal spoon. Once you’re happy that the mixture looks compact and fairly level bake for 25 minutes in your preheated oven.
Let me know what you think!