Originally Posted by fray_bentos
That does make some mighty fine flapjack. Of course it's nearly all gone already, next time i'll have to make twice as much.
I used dark brown sugar, next time I might try demerera sugar and see what the difference is in taste.
Thanks for the recipe.
Not a lot of difference in taste, you get a crunchier texture... I find I always have to do double as it doesn't last long in my household!
Recipe courtesy of the 1977 Dairy Diary cookbook... or "The bible" in our house.