Friday, 21 June 2013

Buttery Banoffee Flapjacks

Flapjacks are my go-to bake. They’re quick, easy and you can put literally anything in them! These buttery banoffee flapjacks have lashings of golden syrup, making them sticky and chewy and delicious! You can omit the shortbread, banana and fudge, and swap it for anything else you fancy – crushed KitKats are another favourite of mine, or crushed gingernut biscuits with handfuls of dried berries – just throw in whatever you have in the cupboard! If you prefer crunchier flapjacks, leave the golden syrup off the top, and bake for an extra 5 minutes.

250g rolled oats
175g demerara sugar
100g crushed shortbread
100g fudge, cut into small cubes
185g unsalted butter
6 tbsp golden syrup
1 large/2 small over ripe bananas, mashed

Pre-heat your oven to 180c and line/grease a deep, square baking tray or dish.
In a large mixing bowl, combine the oats, sugar, shortbread and fudge.
Melt the butter in a pan over a low heat, with 4 tbsp of the golden syrup.
Once melted, pour the butter into the oat mix, and stir until all the oats are well covered. Next, mix in the mashed bananas, again making sure they’re well mixed in.
Tip the mix into your tray, pushing it to the edges to fill the corners and flattening the surface with the back of a spoon. Drizzle the remaining 2 tbsp of golden syrup over the top of the flattened mix and bake for 15-18 minutes.
Leave to cool completely before removing from the tray and cutting into squares.

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