This week I was sent a flapjack recipe from an old 1970s Be-Ro book. It’s the most fabulously retro bake – fudgy, chewy and crunchy. Don’t be alarmed by the slightly unconventional recipe – it’s worth it.
This makes enough to fill a small 20cm x 20cm square tin. If you’d rather do a big tray, simply double the quantities.
1 tbsp golden syrup
55g self-raising flour
85g crushed cornflakes
How to make them…
Pre-heat your oven to 160°C. Grease and line your tin with baking parchment.
Melt the butter and golden syrup together in a saucepan.
Meanwhile, combine all the dry ingredients in a large bowl. You can easily crush the cornflakes in your hands – it’s actually rather satisfying.
Pour the melted butter and syrup over the dry ingredients and mix briskly to combine.
Scrape into your tin and bake for 15-20 mins. It will look golden brown when it’s ready. Cut into squares in the tin and then leave to cool completely before lifting out. They will solidify as they cool!