Cornflake English Flapjacks - STORE CUPBOARD BAKING

Welcome to a series on STORE CUPBOARD BAKING! Finding yourself at home with more time than ever before, but with less in the cupboards to bake with? These recipes should help solve that problem.

Chewy Cornflake Flapjacks:
Ingredients:
150g salted butter
125g demerara sugar (or other brown sugar)
1 tablespoon golden syrup (or corn syrup)
125g porridge oats
100g cornflakes

1. Preheat the oven to 180oC and grease and line a 25x35cm baking tray with baking parchment.
2. Place the butter, sugar and syrup into a large heavy based saucepan. Heat the mixture gently, stirring occasionally, until the butter has completely melted and the sugar has almost dissolved.
3. Mix the oats into the hot sugar and butter, and stir together until all the oats are completely coated.
4. Turn the mixture into the baking tray and use the back of a spatula to press it down into one even layer.
5. For soft and chewy flapjacks, bake for 15 minutes so the top has just started to caramelise and is a light golden colour. For crunchy flapjacks, bake for a further 10 minutes.
6. Leave to cool for 5 minutes in the tin, and then use a sharp knife to mark into squares.

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