F is for...Flapjack Cookies

I heart flapjack in a big way. I went to a music festival called Lounge on the Farm the weekend before last and a stall there had the best flapjack ever (and it only cost £1!), I think I had eaten about 5kg of the stuff before the weekend was out.
But there is one thing I don't like about flapjack, and that is the waiting for it to cool before you can cut it up and tuck in. What inevitably happens is I try and cut it too soon and it falls to pieces and I have a tantrum. Therefore, flapjack cookies are perfect, you can eat one fresh from the oven without jeopardizing the rest. Result.

Ingredients (makes about 40)
160g butter, softened
160g caster sugar
8 tbsp golden syrup
200g porridge oats
120g gluten-free self-raising flour
80g chocolate chips/peanut butter chips/butterscotch chips/raisins (optional)


Method
Step 1: Beat together the butter, sugar and syrup. (Warning this takes some serious arm power, it's actually a better workout than going to the gym...) Add the oats and mix until completely combined, then do the same with the flour.

Step 2: Add your chosen extra ingredient (if using). I made flapjack cookies 4-ways by dividing the mixture into four and using 20g each of chocolate chips, peanut butter chips, butterscotch chips and raisins. There really will be something for everyone!!

Step 3: Roll the mixture into balls and place, spread apart, on greased baking trays. Bake in a preheated 180°C oven for 10-15 minutes, until they are lightly golden round the edges. Note the cookies will not be firm to the touch, this happens when the cool. Do not over cook them as they will break your teeth.
Leave to cool on the trays until firm before transferring to a wire rack to cool completely.

So they you have it, my 'F' in Baking the Alphabet. These are a great option to take round to a friend's house. Or if you are having a family get together at the weekend, and the ages range from 2 to 60 and you want to make cookies that everyone will like...no, just me?

Find the original recipe here.