These flapjacks are so scrumptious and perfect for coeliacs to enjoy, created by Adriana from www.glutenfree4kids.com.
Preheat oven to 190°C (170°C, 375°F or gas mark 5). Lightly grease a shallow tin measuring approximately 30 cm x 18.5 cm or 13in x 7.5 in.
Melt the butter in a medium saucepan. Weigh out the sugar, then weigh the syrup by spooning it on top of the sugar. Add this to the melted butter and heat through to slightly dissolve the sugar.
Remove the pan from the heat and add the oats. Spread the mixture in the tin and pat down to make sure it is even. Bake for 20- 30 minutes until just golden brown.
Be careful not to over bake it as it will make the flapjacks too hard and crunchy. As soon as you take them out of the oven cut them into bars and leave in the tin to cool.
Unlike brown sugar, which is just refined white sugar lightly covered in molasses, Demerara is a partially refined light brown sugar. It is produced from the first crystallization during processing cane juice into sugar crystals. It is a large-grained, crunchy, golden coloured sugar, and unlike brown sugar, which has the added molasses flavour, Demerara has a natural caramel-like flavour that hasn’t been refined out. This lends warm caramel notes to any coffee, but also adds a delicious crunch and flavour to fruit crumbles and biscuits. Or why not sprinkle on top of home-baked muffins for that perfect crunchy finish.