Cornflake Flapjacks - Store Cupboard Baking
My oh my, what a week it has been! The U.K has now officially entered a lock-down period, like most of the rest of the world, to prevent the spread of Covid-19. The best thing we can all do is STAY AT HOME, which means lots of home baking is on the horizon, and these cornflake flapjacks should be top of your list.
Flapjacks are a pure taste of home. They’ve been somewhat victimised by mass production; dense, thick stodgy bars with hardly any flavour packed into cellophane, served up in cafeterias and railway coffee stalls. Proper, homemade flapjack is a world away; buttery and crisp, soft in the middle with crispy, caramelised edges…
This cornflake flapjack recipe has just 5 ingredients; yes, 5! And in an age where the egg has become elusive, this egg-free recipe will be pleasing to many of you. You can easily adapt it to make it vegan by using a plant based margarine instead of butter, and it can be made gluten free too by using gluten free oats and cornflakes.
Golden syrup is a key component of a great flapjack, but I appreciate that it can be quite hard to source outside of the UK. Corn syrup will work as a substitute, but make sure you use brown sugar as you need that deep caramel flavour to make them moreish and delicious!
Chewy Cornflake Flapjacks
Makes 15 squares
Ingredients:
150g butter
125g demerara sugar
1 tablespoon golden syrup
120g oats
75g cornflakes
Method:
1. Preheat the oven to 180oC and grease and line a 20x35cm 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 and cornflakes 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 10 minutes so the top has just started to caramelise and is a light golden colour. For crunchy flapjacks, bake for a further 5-10 minutes.
6. Leave to cool for 5 minutes in the tin, and then use a sharp knife to mark into bars or squares. The flapjack will keep in an airtight container for up to 10 days.
