Oaty Flapjack Slice

cook 30 mins
  • 200 g (7 oz) unsalted butter, plus extra for greasing
  • 125 g (4 oz) demerara sugar
  • 75 g (3 oz) agave nectar or honey
  • 150 g (5 oz) sweetened condensed milk
  • 325 g (11 oz) rolled oats
  • 75 g (3 oz) self-raising flour
  • 1 teaspoon mixed spice (optional)
  • pinch of salt
  • Grease a 34 x 20 cm (12 x 8 inch) brownie tin and line with nonstick baking paper.
  • Place the butter, sugar, agave nectar or honey and condensed milk in a large saucepan and heat gently, stirring occasionally, until the butter has melted and the sugar dissolved.
  • Mix together the remaining ingredients in a large bowl, then pour into the warm syrup and stir until combined.
  • Scrape the mixture into the prepared tin and bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 15 minutes, or until pale golden.
  • Leave to cool in the tin for 2–3 minutes, then mark into 12–16 squares or bars. Leave in the tin for a further 5 minutes until firm enough to handle, then transfer to a wire rack to cool completely.
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