Recipes from a Normal Mum

Bonfire night treacle toffee flapjack

There are a few things that must be done on Bonfire night. These are The Law according to me:

Onto the recipe; enough of these laws and rules. This recipe is not a family tradition. It’s something I came up with when I should have been doing something else. So it actually is kind of rule breaking. Except it’s a recipe, so it’s not a rule breaker as it relies on measuring and weighing things properly. Please note, if you weigh out your ingredients wrongly with unreliable scales, the flapjack may well be a bit gloopy or a bit ungloopy. It’s all good, but beware, as weighing syrup and treacle is hard. In that it’s easy to pour too much in.

There is one thing I am going to warn you about in a serious voice; this flapjack is in parts stuck together solid as rock, and in parts not so stuck together – it’s all dependant on the toffee distribution. Don’t say I didn’t warn you. Just scoop it all up and eat it like a piglet.

Makes about 9 reasonable slices though depends on the size of your tin/silicone thingy.

NB: If you are using a proper old fashioned tin then grease and line it first please.

Ingredients:

Preheat the oven to Gas 4/180C. Take the butter, treacle, golden syrup and sugar and pop into a large saucepan. Melt together on a medium heat until all dissolved. Remove from the heat and add the oats. Stir, stir, stir until all the oats are covered.

There are two ways you can approach the toffee distribution. I just chucked all my toffees in, stirred and then spooned the lot into a silicone tray bake thing (20 x 25cm), leveled it with the back of a spoon and baked for about 25 minutes. This works fine. When the flapjack is ready and starting to crisp up around the edges (watch this if you are using a different sized tray) I removed it, then let it cool for about 10 minutes.

Then, now this IS important, next I scored out 9 portions through to the bottom of the tray using a blunt knife. You need to do this whilst the toffee is still molten. If you don’t you will just have one huge treacle toffee flapjack that will stubbornly refuse to be cut. This isn’t an issue if you feed your family a bit like I like to feed Canada Geese – making them fight over one large piece of bread/flapjack. It is an issue if you’re a little more civilised. Once cut, simply let it cool and eat with a sparkler in one hand.

If you prefer to be a bit more uniform in your toffee distribution you can, pre baking,  level the flapjack into the tray then add toffees at regular intervals, perhaps in the middle of each flapjack-square-to-be. Then bake. This way you don’t have to worry about the scoring after baking. It’s up to you. You know what kind of baker you are.

Have fun on bonfire night! Don’t forget to check for hedgehogs.

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