Flapjack in my opinion should have a bit of bite and lots of chew. This recipe delivers a wonderful texture in spades. You can add whatever fruit, nuts or seeds that you have in your store cupboard to add an extra flavour or two. If you want to make an indulgent flapjack you might want to dip the cooked and cooled slices to half coat them in melted chocolate.
140g/5oz golden syrup
50g/2oz Light Muscovado sugar
100g.40z dried chopped apricots (or a mixture of whatever dried fruit/seeds you have in the cupboard)
For chocolate dipped flapjack
100g/4oz of a good chocolate with a at least 60% cocoa content
Preheat the oven to 180C/Gas 4/Fan oven 160C.
1. Line the base of a shallow 23cm/9in square tin with a sheet of baking paper. Put the butter, syrup and sugar in a large microwave safe bowl and put in the microwave for 3 minutes until the butter has melted and sugar has dissolved. Stir in the oats.
2. Press the mixture into the baking tin. Bake for 20-25 minutes until golden brown on top. Cook for 20 minutes for a gooier, chewier flapjack and the extra 5 minutes if you prefer them crispier. Allow to cool in the tin for 5 minutes then mark into bars or squares with the back of a knife whilst still warm. Cool in the tin completely before cutting and removing - this prevents the flapjack from breaking up.
3. If you are going to coat the flapjack in chocolate, wait until the biscuits are cool. Melt the chocolate in a bowl placed over a saucepan of boiling water. Make sure that the bottom of the bowl does not touch the water underneath. Melt the chocolate and dip half of the flapjack into the chocolate. Place onto some grease proof paper so that the chocolate can set.