- Serves: 25
- Cook Time: 25 minutes
- Prep Time: 35 minutes
- Effort: easy
- 125 g butter
- 50 g marshmallows
- 75 g caster sugar, such as Tate & Lyle
- 3 tbsp golden syrup
- 150 g rolled oats
- 50 g rice crispies
- 50 g unsalted butter, softened
- 1 tbsp golden syrup
- 3 drops vanilla extract
- 175 g icing sugar, such as Tate & Lyle
- black writing icing, or very small chocolate chips
1. Preheat the oven to 180C (160C fan) gas 4. Grease and line a shallow 20cm square tin with parchment or greaseproof paper.
2. Put the butter, marshmallows, sugar and golden syrup into a medium pan and heat gently until melted. Stir in the oats. When completely coated with the melted mixture, gently fold in the rice crispies. Turn into the tin, level and press the mixture evenly and firmly with the back of a spoon.
3. Bake for 25 minutes, or until just golden around the edges.
4. Remove from the oven and cool for 10 minutes. Cut into 25 flapjacks while still warm. When completely cool, turn onto a cooling rack.
5. For the buttercream: beat the butter with the golden syrup, vanilla extract and icing sugar until smooth and creamy.
6. Transfer the buttercream into a piping bag fitted with a plain nozzle and pipe little ghosts onto each flapjack.
7. If you do not have a piping bag, put the buttercream into a plastic bag and snip off the end from a corner of the bag.
8. To decorate, pipe black eyes onto each ghost, or use chocolate chips.
Recipe provided by Tate & Lyle
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