Praline 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, golden syrup, and sugar over low heat, stirring occasionally.

   Tip: Use a heavy-bottomed saucepan for best results.

3. 3

   Remove the saucepan from the heat and stir in the milk until well combined.

   Tip: Let the mixture cool slightly before proceeding.

4. 4

   Beat in the large eggs until smooth and well combined.

5. 5

   In a separate bowl, mix together the flour, baking soda, and salt.

6. 6

   Add the dry ingredients to the saucepan and stir until just combined.

   Tip: Avoid overmixing the batter.

7. 7

   Stir in the breadcrumbs until well combined.

8. 8

   Spoon half of the batter into the prepared baking tray.

9. 9

   To make the praline mixture, combine the golden caster sugar, 50g of the breadcrumbs, and 20g of the praline mixture (see below) in a small saucepan.

   Tip: Heat over low heat, stirring occasionally, until the sugar has dissolved.

10. 10

    Bring the praline mixture to the boil, then reduce the heat and simmer for 5 minutes.

    Tip: Stir occasionally to prevent burning.

11. 11

    Remove the saucepan from the heat and stir in the remaining 50g of breadcrumbs.

12. 12

    Spoon the praline mixture over the top of the batter.

13. 13

    Spoon the remaining batter over the praline mixture.

14. 14

    Bake for 20-25 minutes, or until the edges are golden brown.

    Tip: Avoid overbaking the flapjacks.

15. 15

    Remove from the oven and let cool completely in the baking tray.