The main ingredient of the flapjack is golden syrup. This is the amber industrial byproduct of the refining of white sugar. The syrup was once discarded as waste until it was seen as an asset and developed into a tinned sweet product at a sugar refinery on the Thames in the East End of London.
The famous brand Lyle has sold their syrup in a green and gold tin since 1884, which carries a biblical image of a dead lion harbouring a bee colony. The slogan behind this is ‘sweetness from strength’.
The syrup is melted into sugar and butter over a low heat. It is combined with oats and salt, flattened into a tin tray and baked.
FAT, SALT AND SUGAR.
295g of butter
FAT. A huge amount of butter! 250g seems to work. Even this is a whole pack.
500g of oats
It is good to have two textures of oats, fine and coarse, so the mixture melds together better.
Or replace some of the oats with ground up seeds and oats and dessicated coconut.
SALT – a pinch
250 golden syrup.
Sticky, heavy, transparent and slow moving. Some use 120g of syrup and 75g of demerara SUGAR instead.
Preheat the oven to 190
Melt the butter, syrup and sugar in a saucepan over a low heat.
Mix in all the combined dry ingredients
Press down on a baking tray
Cook in the over for 25 minutes
Cut in to pieces and allow to cool in the tray.
The recipe on Lyles Golden syrup website