Thankfully, while my flight-provided orange was confiscated, airport security had no problem letting me back on American soil with a giant jar of questionable liquid in my luggage. You see, golden syrup is really hard to find in the US so I made sure to stock up on that dreamy, liquid gold while I was in London specifically to make these addictive, childish indulgences.
I made my first batch with hazelnut chunks, carob bits and chocolate chips, but you can add in any number of things. Candied ginger, dried apricots and pistachios would be nice. Or coconut, raisins and sunflower seeds. Or peanuts and chocolate chips. Mmm… The possibilities are endless!
Ingredients
½ cup non-dairy butter
4 tablespoons golden syrup
½ cup brown sugar
2 ½ cups rolled oats
½ cup carob chips
½ cup semi-sweet chocolate chips
½ cup hazelnuts, roughly chopped
Method
Preheat oven to 350 degrees/gas mark 4. Grease 9-inch by 13-inch brownie pan or casserole dish.
Over gentle heat, melt the butter, sugar and syrup in a medium sized pot, stirring to help it along.
Once melted, stir in oats making a grand effort to coat the oats evenly. Let the mixture cool a bit, about 5 minutes, then stir in chocolate, carob and hazelnuts.
Press the oaty mound onto the prepared pan in an even layer. Pop into the oven for 30 minutes.
Let the flapjack sheet cool for 10 minutes, then slice into bars (whatever size you like) with an extra sharp knife. Let the bars cool completely and store in an airtight container for up to two weeks. If they can last that long, that is.