At the weekend I was feeling sorry for myself feeling ill and then I stumbled on Liv's blog post about making Mary Berry's flapjacks . Flapjacks are so easy to make so I decided that I felt up to making some. I also started reminiscing about the best ever flapjacks from a cafe that I used to work in. My boss would never follow a recipe though and would use SO much golden syrup, we got through bucket loads of cartons. The end result was so gooey and sweet, heaven for a sweet-toothed girl like me. So, not content with just making gooey flapjacks, I decided to combine that other favourite, millionaire's shortbread. The end result was so so amazing. Gooey, chewy, chocolatey! Everything you want in a flapjack.
90g golden syrup (and an extra spoonful for good luck!)
90g brown sugar
A tin of carnation caramel
200g milk chocolate
1. Grease and line a 20x30cm baking tray with butter and greaseproof paper. Preheat the oven to 180c.
2. Melt together in a sauce pan the butter, syrup and sugar.
3. Mix in the oats to the melted butter mixture and then put the oaty mix into the baking tray and press down and into the corners.
4. Bake for about 20-30, or until the edges are just turning brown but the mixture is still soft. It's important not to cook it to a crisp because the mixture sets and hardens as it cools down. It must still be soft when you take it out of the oven!
5. Remove from the oven and leave to cool and set. Remove from the tin. Pour the tin of carnation caramel over the flapjack and spread to cover the whole flapjack. Place the flapjack in the fridge to set the caramel.
6. Melt the chocolate over a saucepan of water then pour and spread the chocolate over the caramel layer. Place back in the fridge to set the chocolate.
7. When the chocolate layer is set, cut the flapjack into squares using a large knife dipped into hot boiling water to get through the cold chocolate. Enjoy!