Flapjack

It can be quite tricky to find flapjacks with just the right crunchy edges and sticky middle. I have found this to be a great basic recipe. You can add flavours of your choice; I have made a few suggestions below.

Cuts into 12-16 pieces.

 

 

 

Ingredients

200g unsalted butter
200g light muscovado sugar
200g golden syrup
250g porridge oats
150g jumbo porridge oats

20 x 30cm tin greased and lined

Oven 190C/Gas 5/fan oven 170C

How to make it

  • Melt butter, sugar and syrup in a large saucepan.
  • Stir in oats until evenly coated.
  • Spoon into the prepared tin, and spread evenly.
  • Bake for 15 minutes and check. Turn the tin if necessary and continue cooking checking every 5 minutes. The edges will brown first, but you need the middle to be golden too. Turn the oven temperature down if necessary. As ovens vary it may take a couple of goes before you get the temperature and timing just right for the flapjack you want.
  • Cool completely before removing from the tin; flapjack is quite fragile until fully cooled.

 

Variations

Orange & Sultana

Add the grated zest of 1 orange and 100g sultanas to the mix

Marmalade & Walnut

Add 2 tbsp orange marmalade and 100g chopped walnuts to the mix

Maple & Pecan

Use maple ‘flavoured’ golden syrup (pure maple syrup would be too thin and very expensive) and add 100g chopped pecan nuts to the mix

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