THAT'S a big claim. But believe me, I wouldn't joke when it comes to flapjacks. And trust me, these are more than worth making.
You will need:
150g unsalted butter
170g light brown sugar
2tbsp golden syrup
100g (quarter of a standard tin) condensed milk
250g porridge oats (not instant)
Preheat oven to 160C /325F/gas mark 3 and line a 30x20cm roasting tin with baking paper.
Measure the oats into a large bowl. Warm the butter, sugar and syrup together in a non-stick pan over a low heat until the butter's melted and the sugar dissolved. Add the condensed milk and stir until well mixed.
Take the pan off the heat and pour the mixture over the oats, stirring till they're all well coated.
Spoon into the tin, pressing down until it's flat and level. Bake for about 20-25 minutes, till it's golden and just starting to go brown at the edges – don't overbake as you'll lose the delicious chewy texture.
Leave to cool in the tin. Mark into 16 squares after five to ten minutes but don't attempt to lift them out till they're cool as they'll fall apart.
These flapjacks will keep for at least a week (in theory!) in an airtight box. If you've got the self-control to keep any a few days, you'll notice that although the flavour is equally delicious, the texture has become something dense and fudgy – and truly amazing. If I do say so myself.
Average cost of recipe about £1.70