I cannot tell you how excited I was when I was in my local supermarket and I stumbled across Lyle’s Butterscotch Golden Syrup…yes, not just normal golden syrup but butterscotch! The lovely team at Lyle’s have made me very happy. Needless to say this jumped straight in the basket and came home with me; what a great idea.
It’s quite fitting that I’m sharing this with you on Bonfire Night, as I can’t think of anything better to make and eat tonight than Butterscotch Flapjack. You can easily make this in less than an hour and it’s really effortless to make. I always find Flapjack to be a winner across all ages and it’s a firm family favourite for me.
Top Tip If you can, buy golden syrup in the squeezy container, I would recommend this over the mess of trying to spoon syrup out of a tin any day!
To make your own, you will need:
- 125g rolled oats
- 75g butter
- 75g sugar
- 4 tablespoons Lyle’s Butterscotch Golden Syrup
- Small baking tin
- Baking parchment
- Mixing bowl
- Small saucepan
- Measuring scales
- Silicone spatula
- Line a small baking tin with baking parchment
- Weigh your rolled oats and place in your mixing bowl
- Melt the sugar, butter and butterscotch golden syrup on a low heat until melted
- Pour this into your mixing bowl and stir into your oats
- Turn into your baking tin and press down evenly with your spatula
- Bake in the oven (190 degrees Celsius/Gas Mark 5) for 12-15 minutes
- Leave to cool in the tin
- When fully cooled, cut into squares (or any other shape that takes your fancy) and enjoy!
If you like this, you’ll also love my classic Flapjack recipe, also using Lyle’s Golden Syrup.
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