Crunchy Nut Cornflake Flapjack

Crunchy Nut Cornflake Flapjack recipe

This week has been a long one and a busy one and it’s only bloody Wednesday. And with December nipping at our heels it’s only going to get busier. And for that reason, this Crunchy Nut Cornflake Flapjack is the recipe of the day. It’s quick, it’s buttery and in the time it will take you to make this, you will have eaten the whole batch.

Flapjack has long been a favourite recipe of mine. It covers all bases; it’s loved by schools for cake sales, rowers pre regatta and by my whole family who adore an oat based bake. For me it’s the stir and bake, one pan nature of a flapjack that I love and adding Crunchy Nut Cornflakes is an absolute gem of an idea *thank you to the Sainsbury’s Magazine*. The cereal adds crunch and nutty sweetness and makes these flapjacks borderline addictive.

I said I was short on time this week, so that’s enough rambling. Here are the one pan, chewy, nutty stars of the show.

What’s not to love about this line up? I am not a huge cereal fan, but if I am going to have a bowl, it will be Crunchy Nut Cornflakes, hence the jumbo sized box. The rest is simple; butter, golden syrup and brown sugar – the flapjack stalwarts.

Start, in standard fashion, by pre heating your oven to 160 degrees fan assisted and by lining a 20cm square tin. Next, take a large saucepan and measure in the butter, soft brown sugar, golden syrup and salt.

Melt gently, over a low heat, until the sugar has dissolved and it’s just come up to the simmer. Turn off the heat.

Tip in the oats and the cereal and stir well making sure they’re well coated in the buttery sweet mixture.

Scrape this into your lined tin, trying not to eat big mouthfuls of mixture as you go. Press down to create a level surface.

Bake this for a scant 20 minutes until the flapjack is golden and firm and smelling oh so good.

Leave the bake to cool before cutting into 16 chewy, buttery squares.

Serve with a glass of milk pretending you’ve made these Crunchy Nut Cornflake Flapjacks for the children.

When you’re busy but still want a baked treat, these are the flapjacks for you. Oh and your family, if you must share *you won’t want to*.

Lucy x

Crunchy Nut Cornflake Flapjack recipe

Makes 16 good squares

You will just need a saucepan and a lined 20cm square baking tin

175g butter

150g soft brown sugar

2 tablespoon golden syrup

a pinch salt

200g oats, porridge not jumbo

150g Crunchy Nut Cornflakes

Pre heat your oven to 160 degrees fan assisted and line your 20cm square tin.

Take a large saucepan and over a low heat melt the butter, soft brown sugar, syrup and salt until the sugar has dissolved and the mixture just comes up to the simmer. Stir to combine.

Turn off the heat and stir in the oats and the Crunchy Nut Cornflakes until the mixture is well coated in the butter business. Press the whole lot into your lined tin creating a level-ish surface then bake for 20 minutes until golden and firm to the touch.

Leave to cool before cutting into 16 squares and devouring. Any spares *ha* will keep in an airtight tin for 3 to 4 days.