Butterscotch Flapjacks

Instructions

1. 1

   Preheat the oven to 180°C (350ºfF). Line an 18x18 cm baking tray with parchment paper.

2. 2

   In a large saucepan, melt the butter and golden syrup over low heat, stirring occasionally.

   Tip: Monitor the temperature to prevent burning.

3. 3

   Add the brown sugar, oats, golden syrup powder, and sea salt to the saucepan. Stir until well combined.

   Tip: Be careful not to burn the mixture.

4. 4

   Bring the mixture to a simmer and cook for 10 minutes, stirring frequently.

   Tip: Adjust the heat as needed to prevent burning.

5. 5

   Remove the saucepan from the heat and stir in the vanilla extract and butterscotch chips until well combined.

   Tip: Let the mixture cool slightly before proceeding.

6. 6

   Add the baking soda to the saucepan and stir until well combined.

   Tip: Be careful not to inhale the baking soda dust.

7. 7

   Press the mixture into the prepared baking tray.

   Tip: Use a spatula or your hands to press the mixture evenly.

8. 8

   Melt the salted butter in a saucepan over low heat.

   Tip: Stir occasionally to prevent burning.

9. 9

   Pour the melted butter over the flapjack mixture and use a spatula to spread it evenly.

   Tip: Make sure to cover the entire surface.

10. 10

    Let the flapjacks cool completely in the baking tray before cutting them into squares.

    Tip: This will help them set properly.

11. 11

    Cut the flapjacks into 8 equal-sized squares.

    Tip: Use a sharp knife to get clean edges.

12. 12

    Store the flapjacks in an airtight container for up to 5 days.

    Tip: Keep them away from direct sunlight and moisture.