250 g oats
50 g light muscovado sugar
150 g golden syrup
175 g vegan margerine
Gently cook the sugar, syrup and vegan margerine in a saucepan until the sugar
has dissolved. Remove and gently stir in the oats.
Line a 20 cm square baking tin with greased parchment paper. Press the mixture into
the tin.
Bake in oven 180 °C for approx. 20 mins until golden brown. You can give it an extra
10 mins if you like a crispier texture.
Leave to rest before cutting into squares. Remove the flapjacks when completely cold.
Tip : You can also add a cup of dried fruit e.g cranberries, blueberries and a tsp of cinnamon.
50 g light muscovado sugar
150 g golden syrup
175 g vegan margerine
Gently cook the sugar, syrup and vegan margerine in a saucepan until the sugar
has dissolved. Remove and gently stir in the oats.
Line a 20 cm square baking tin with greased parchment paper. Press the mixture into
the tin.
Bake in oven 180 °C for approx. 20 mins until golden brown. You can give it an extra
10 mins if you like a crispier texture.
Leave to rest before cutting into squares. Remove the flapjacks when completely cold.
Tip : You can also add a cup of dried fruit e.g cranberries, blueberries and a tsp of cinnamon.