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Ingredients
- 1/3 cup Golden Syrup or corn syrup
- 3/4 cup unsalted butter
- 2 cups quick cooking porridge oats
Details
Level of difficulty Easy
Preparation time 10mins
Cooking time 25mins
Cost Average budget
Preparation
Step 1
Preheat the oven to 350
Butter a 9"x 13" tin and line the base with baking parchment
Step 2
Place the syrup and butter into a large saucepan and heat gently until the butter has melted into the syrup and stir well. Make sure you add all the golden syrup sometimes it is hard to get it exact and more is always better than less if you want your flapjack gooey but not falling apart.
Step 3
Put the oats into a roomy baking bowl add a pinch of salt then pour over the butter and syrup mixture and stir to coat the oats.
Pour the mixture into the prepared tin and spread evenly to fill the tin making sure the surface is even.
Step 4
Bake in the preheated oven for 25 minutes or until golden brown.
Remove from the oven while the flapjack is still slightly soft they will harden once cool.
Place the tin on a wire cooling rack and cut the flapjack into squares and leave in the tin until completely cold.
Step 5
Coconut Flapjack - use the same amount of oats and add in 2oz/55g of dessicated coconut and continue with the recipes above.
Step 6
Apricot and Honey Flapjack - a healthier recipe than the traditional flapjack. Make using 3½oz/100g butter with 3oz/85g soft brown sugar and 3 tbsp honey 12 oz/350g oats mixed with 3½oz/100g dried apricots finely chopped and 1 small mashed banana.
Step 7
Nuts and Seeds - add 2 tbsp chopped mixed nuts and 2 tbsp of mixed seeds such as pumpkin and/or sunflower to the basic mixture.
The flapjack keeps well stored in an airtight tin.
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