Holly's Home School Flapjacks
- 115g butter (or non-dairy alternative)
- 85g golden syrup
- 85g soft brown sugar (or caster sugar)
- 225g Nairn’s Gluten Free Oat Muesli
Melt butter, sugar and golden syrup gently in a pan stirring well. Remove from heat.
Tip in half a bag (225g) of Nairn’s gluten free oat muesli. Stir until all oats are covered in the melted liquid.
Line a square tin with greaseproof paper and tip mixture in, spreading evenly and gently pushing down just a little bit with the wooden spoon to even out the surface.
Bake on 180 degrees (160degrees fan) for 20-25 mins until golden.
Remove from oven, the mixture should still feel soft to the touch. Leave to cool for ten mins and then, still in the tin, mark out 9 squares with the end of a knife. 9
When completely cold, gently lift out of tin using the edges of the paper and cut into squares.