Irish Honey and Oat Flapjack Squares

Shopping list

• 150 g butter

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• 60 ml golden syrup

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• 60 ml runny honey

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• 80 g light brown soft sugar

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• 300 g rolled oats

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• 0.25 tsp sea salt

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• 1 tsp vanilla extract

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Step by step

1. 1

   Preheat the oven to 170°C (150°C fan). Line a 20 × 20 cm square baking tin with baking parchment.

2. 2

   In a large saucepan over low heat, melt the butter, golden syrup, honey and brown sugar together, stirring occasionally until smooth and combined. Do not let it boil.

3. 3

   Remove from the heat and stir in the vanilla extract and sea salt.

4. 4

   Add the rolled oats and stir well until every oat is coated in the buttery mixture.

5. 5

   Tip the mixture into the prepared tin, press down firmly and evenly with the back of a spoon or spatula.

6. 6

   Bake for 25– 30 minutes until the edges are golden brown but the centre still looks slightly soft. It will firm up as it cools.

7. 7

   Let the flapjack cool completely in the tin, then lift out using the parchment and cut into 16 squares.

8. 8

   Store in an airtight tin for up to 5 days.