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Microwave Flapjacks

Preparation

Step 1


You will also need a 20cm (8”) shallow square silicone mould lightly greased.


Step 2


Combine the butter, Lyle’s Golden Syrup® and Tate & Lyle® Light Soft Brown Sugar in a microwaveable bowl and microwave for 1-2 minutes until melted. Remove, stir and cool for 5 minutes then mix in the oats, baking powder, egg and salt.


Step 3


Tip into the silicone mould, level and press with a palette knife to smooth. Microwave on high for 4-5 minutes or until no liquid remains and the mixture has dried out.


Step 4


Remove, leave to cool for about 15 minutes and then mark into pieces. Cool completely in the mould then turn out and cut into squares with a sharp knife. Lightly dust with the Tate & Lyle® Icing Sugar and cinnamon and serve.






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Ingredients

  • 110g unsalted butter

  • 3 tbsp Lyle’s Golden Syrup®

  • 110g Tate & Lyle® Fairtrade Light Soft Brown Cane Sugar

  • 225g Mornflake organic oats

  • 1 rounded tsp baking powder

  • 1 large egg, beaten

  • Pinch salt

  • Tate & Lyle® Fairtrade Icing Sugar, to dust

  • Ground cinnamon, to dust

Microwave Flapjacks

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