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Roll up the dough from the longer side and then cut the roll into 12 pieces. Place these into the prepared pan, evenly spaced, cover with plastic wrap or tea towel and let rise for an hour. 3. Preheat the oven to 350 F. Uncover the risen sticky buns and bake them for 40-45 minutes, until they are a rich golden brown. It is recommended to cool the sticky buns for 15 minutes in the pan before inverting to serve. 4. The sticky buns are best served the day they are baked.
Stir in the oats. Turn into the tin, level and press the mixture evenly and firmly with the back of a spoon. Bake for 25 minutes, or until golden around the edges. Remove from the oven and cool for10 minutes then mark into 12 or 16 pieces whilst still warm.Cool completely before turning out onto a board and cutting again with a sharp knife. Flapjacks will keep up to a week in an airtight container.ooking time: 25 minutes. Preheat the oven to 180C (160C fan) gas 4. Grease and line a shallow 20cm square tin with parchment or greaseproof paper. Put the butter, Tate & Lyle sugar and Lyle's Golden Syrup into a medium pan and gently heat until melted.