For the Flapjack: Preheat the oven to 160°C Fan/Gas Mark 4. Combine the wet mix ingredients in a large non-stick saucepan. Heat gently until melted.
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Step 2
Combine all dry ingredients in a large mixing bowl and stir. Remove wet mix from heat, and combine with the dry mix. Spoon the mixture into an 8’’ shallow square loose-bottomed tin, greased and lined with parchment paper.
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Step 3
Level and press firmly with a palette knife to smooth. Bake on the middle shelf for 25 minutes, until golden brown on top.
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Step 4
Remove from oven and leave to cool in the tin for 10 minutes. Cut into squares while still warm and leave to cool for a further 15 minutes.
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Step 5
Lift out of the tin to cool completely on a wire rack and discard the parchment paper.
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Step 6
For the Caramel and Garnish: Combine Lyle’s Golden Syrup®, sugar, butter and whole milk in a large non-stick saucepan. Bring to a gentle boil and whisk continuously. Leave on the heat until mixture reaches 150°C, at which point reduce the heat.
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Step 7
Meanwhile, place whipping cream in a separate sauce pan and bring to the boil. Slowly mix the boiling cream into the toffee mixture until it is fully combined.
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Step 8
Pour the mixture into an 8’’ square cake tin, lined with parchment and refrigerate for 2 hours to set.
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Step 9
Remove from the fridge and allow the mixture to soften at room temperature. Remove from cake tin and place a piece of parchment on top of the caramel. Roll out to 3-5mm thick.
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Step 10
Finally place the caramel layer on top on the flapjack, sprinkle over the garnish and cut into 12 equal portions before serving.