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I had a go at making Felicity Cloake’s perfect flapjacks this weekend. The only problem was I didn’t really fancy buying the two types of oats she recommends and then have them sit around in my cupboard for months waiting to become granola. As far as I was concerned dual purpose muesli whose leftovers could be used for breakfast would do the trick. Her basic recipe definitely has its merits. It’s the first time I’ve managed to get truly chewy flapjacks. These would be great with a chocolate coating.

250g Unsalted butter
65g Demerara sugar
100g Golden syrup
375g Muesli (if it has large pieces of dried fruit, such as banana, remove as much as possible from your flapjack muesli – aim for raisins, cranberries and sultanas only)
50g Dessicated coconut
1tsp Cinnamon

  1. Preheat oven to 150C. Line a 20×20 square cake tin with greaseproof paper. In order to get the paper to fit into the tin snugly mark out the square size in the middle of the sheet, fold in the side to each of the lines, then crease along the diagonals in each corner to create a lidless box. A little dab of butter in each of the corners will help the box keep its shape. Just slide the paper into the tin.
  2. Melt the butter in a pan with the sugar, syrup and a pinch of salt over a low heat. Stir it well until everything has melted and combined.
  3. Take the pan off the heat and add the muesli.
  4. Press the mixture into the lined tin and bake for 25 minutes.
  5. Allow the flapjacks to cool for 2-3 minutes before cutting them into slices while they are still in the tin. Leave the flapjacks to cool completely before removing them from the tin. If you’re impatient, only the top of the flapjacks will harden, leaving you with a crumbly, sticky mess. If in doubt, allow the flapjacks to cool to room temperature then put the tin in the fridge for a few hours to make sure they’ve really set.
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