Crunchy Nut Cornflake Flapjacks
Crunchy Nut Cornflake Flapjacks
Ingredients
- 125 g unsalted butter
- 100 g soft brown sugar
- 50 g golden syrup
- 50 g honey
- 1/2 teaspoon salt
- 100 g Crunchy Nut Cornflakes
- 150 g rolled oats
- 50 g flaked almonds
Instructions
- 1
Preheat your oven to 180°C (350°F). Line a baking tin, approximately 27.5 x 17.5 cm (11 x 7 inches), with parchment paper, ensuring it overhangs slightly on the sides for easy removal.
⏱️ 5 min•🌡️ 180
- 2
In a large saucepan, combine the 125 grams of unsalted butter, 100 grams of soft brown sugar, 50 grams of golden syrup, and 50 grams of honey.
⏱️ 2 min
- 3
Place the saucepan over medium heat and melt the mixture, stirring occasionally, until all the ingredients are fully combined and smooth. Do not let it boil vigorously.
⏱️ 5 min
- 4
Remove the saucepan from the heat. Add the 1/2 teaspoon of salt to the melted mixture and stir well to combine.
⏱️ 1 min
- 5
Add the 100 grams of Crunchy Nut Cornflakes, 150 grams of rolled oats, and 50 grams of flaked almonds to the saucepan with the melted mixture.
⏱️ 1 min
- 6
Mix all the ingredients together thoroughly until the dry ingredients are completely coated with the wet mixture.
⏱️ 3 min
- 7
Pour the mixed flapjack ingredients into the prepared lined baking tin. Use a palette knife or the back of a spoon to push the mixture out to the edges of the tin and press it down very firmly and evenly to create a compact layer.
⏱️ 3 min
- 8
Place the tin into the preheated oven and bake for 15 minutes, or until the edges are lightly golden brown.
⏱️ 15 min•🌡️ 180
- 9
Once baked, remove the flapjack from the oven. Leave it in the tin to cool completely at room temperature before attempting to cut it. This can take at least 1 hour.
⏱️ 60 min
- 10
Once fully cooled and firm, use the parchment paper overhang to lift the flapjack out of the tin. Place it on a cutting board and cut into squares or bars of your desired size.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Crunchy Nut Cornflake Flapjacks
- 125 g unsalted butter
- 100 g soft brown sugar
- 50 g golden syrup
- 50 g honey
- 1/2 teaspoon salt
- 100 g Crunchy Nut Cornflakes
- 150 g rolled oats
- 50 g flaked almonds
Instructions
- 1
Preheat your oven to 180°C (350°F). Line a baking tin, approximately 27.5 x 17.5 cm (11 x 7 inches), with parchment paper, ensuring it overhangs slightly on the sides for easy removal.
⏱️ 5 min•🌡️ 180 - 2
In a large saucepan, combine the 125 grams of unsalted butter, 100 grams of soft brown sugar, 50 grams of golden syrup, and 50 grams of honey.
⏱️ 2 min - 3
Place the saucepan over medium heat and melt the mixture, stirring occasionally, until all the ingredients are fully combined and smooth. Do not let it boil vigorously.
⏱️ 5 min - 4
Remove the saucepan from the heat. Add the 1/2 teaspoon of salt to the melted mixture and stir well to combine.
⏱️ 1 min - 5
Add the 100 grams of Crunchy Nut Cornflakes, 150 grams of rolled oats, and 50 grams of flaked almonds to the saucepan with the melted mixture.
⏱️ 1 min - 6
Mix all the ingredients together thoroughly until the dry ingredients are completely coated with the wet mixture.
⏱️ 3 min - 7
Pour the mixed flapjack ingredients into the prepared lined baking tin. Use a palette knife or the back of a spoon to push the mixture out to the edges of the tin and press it down very firmly and evenly to create a compact layer.
⏱️ 3 min - 8
Place the tin into the preheated oven and bake for 15 minutes, or until the edges are lightly golden brown.
⏱️ 15 min•🌡️ 180 - 9
Once baked, remove the flapjack from the oven. Leave it in the tin to cool completely at room temperature before attempting to cut it. This can take at least 1 hour.
⏱️ 60 min - 10
Once fully cooled and firm, use the parchment paper overhang to lift the flapjack out of the tin. Place it on a cutting board and cut into squares or bars of your desired size.
⏱️ 2 min