Recipe: Buttery Crunchy nut cornflake flapjack

We had run out of anything sweet for pudding I noticed with my other half and toddler due home in 10mins time and tea needing to be finished off. What can I rustle up quickly? Ah flapjack! But how can I make it a bit more interesting…we’ll there used to be a recipe in the Bero book that used cornflakes in flapjack, I could put a spin on that…so here it is. 

Ingredients:

  • 125g margarine or butter
  • 125g caster sugar
  • 2 tbsp maple syrup
  • 220g oats
  • 30g Crunchy nut/ honey nut cornflakes

Method:

  1. Grease and line a baking tin (mine was approximately 9″ square but any smallish size will be fine, round or square). Preheat the oven to 180C.
  2. Melt the butter, sugar and maple syrup in a pan on a medium heat stirring regularly until the ingredients are combined and the butter is melted.
  3. Add in the oats and crunchy nut cornflakes and mix together. 
  4. Put in the baking tin and bake for 20-25mins until golden on top. 
  5. Slice while warm and leave to cool before serving.

Super simple, really tasty. Enjoy! 

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