These Flapjack Easter Nests are so easy to make and taste delicious. They are baked in a cupcake tin and once baked turned into nests ready to decorate.
300gGluten Free oats don't use instant porridge oats
Instructions
Preheat the oven to 160ºC and grease a 12 hole cupcake tin with a little butter and a piece of greaseproof paper on the bottom. It helps getting them out easily.
Add the butter, sugar, condensed milk and golden syrup to a saucepan. On a low heat melt together and keep stirring until all combined.
Remove from the heat and stir in the oats.
Add a heaped tablespoon of the mix to each of the cupcake tin holes.
Cook for about 12-15 minutes until light golden brown.
When you take them out of the oven use a teaspoon and push the centre of the flapjack down to make the nest.
While they are still be warm, use a spoon to lightly push the flapjacks away from the sides of the cake tin. Be careful, the tin and flapjacks will be hot. This will make sure they are easy to get out when cooler.
Once cool they should be crisp and easy to get out of the cupcake tin.
Top with mini eggs or chocolate Easter eggs and enjoy these egg-citing sweet treats.