Fudgy Flapjacks
Soft and fudgy flapjacks made with oats, butter , sugar , syrup and condensed milk. They are a comforting and easy British classic traybake to enjoy with a cup of tea.
Ingredients
- 225 g ( 1 cup) Butter
- 120 g (½ cup) Golden Caster Sugar
- 150 g (½ cup) Golden syrup
- 450 g (5½ cups) Porridge oats
- 1 tsp Vanilla extract
- 397g (1 standard tin) Condensed Milk
Instructions
- Grease and line a 30x12 cm baking tray with baking paper. Preheat the oven to 170℃/340 F.
- Add the butter, sugar and syrup to a large saucepan over low heat, stirring often .
- Mix everything nicely. Once butter has melted , add condensed milk and vanilla extract. Cook, stirring for further 5 minutes until it turns a shade darker.
- Remove from the heat and gradually stir in the oats. Mix thoroughly until they are nicely coated.
- Pour the mixture into the prepared baking tray . Using the back of a spoon or a spatula, flatten the mixture into the tin evenly, making sure you press down evenly and reaches into corners.
- Bake in the preheated oven for 18-20 minutes or until the edges of the flapjacks are beginning to turn golden. The middle of the flapjacks will be pale and wobbly . It will set as it cools . Remove from the oven.
- (I like to sprinkle some chocolate chips on top when there in 1 min left to bake. When you take the flapjacks out , the chocolate chips will be soft and you can easily spread them with a help of a butter knife if you like chocolatey flapjacks, or just drizzle some melted chocolate on top once they are done. This step is completely optional. )
- Leave in the tin to cool completely for 30 minutes . Then take out of the baking tin, still in baking paper and cut into squares. Make sure it is completely cold before cutting into slices.
- Enjoy!