A nutty hazelnut flapjack is a nice treat for those who love a nice tasting slice with some melted white chocolate.
200 grams /7 oz rolled oats
115 grams/ 4 oz chopped hazelnuts
55 grams/2 oz plain flour
115 grams / 4 oz butter, plus extra for greasing
2 Tbsp golden syrup
85 grams /3 oz light muscovado sugar
- Pre-heat oven 180 C. Grease a 23cm square cake tin.
- Place the rolled oats, chopped peanuts and flour in a large mixing bowl and stir together.
- Place butter, golden syrup and sugar in a saucepan over low heat and stir until melted. Pour onto the dry ingredients and mix well. Turn the mixture into the prepared tin and smooth the surface with the back of a spoon.
- Bake for 20-25 minutes, or until golden and firm to the touch.
Mark 16 pieces, and leave to cool in the tin. Can melt some white chocolate and drizzle over the top or just leave it plain . When completely cold, cut with a sharp knife and remove from tin. Makes 16 pieces.