Us Scots love some oats. Of course there’s porridge, everyone’s favourite winter warmer to set you up on a dreich day. And oatcakes which our youngest has recently found a fondness for; dry, with no butter, cheese or chutney – we’ll introduce him to that luxury in time. But when it comes to a sweet oat treat, there’s nothing that can top Flapjack.
The perfect Flapjack is something that can spark great debate. Crunchy or chewy? That is the question. And my answer? It’s got to be chewy. When I want a sweet filling treat, I want one that isn’t going to break my teeth and take the enjoyment of it’s entirety away from me.
For a real, proper Flapjack, golden syrup is a must. There’s no denying it. You could try your hands at a honey or maple syrup substitute but it just now the same. If our Golden Syrup Cake wasn’t enough for you to invest in a tin of the liquid gold, Flapjack should be!
The ingredients & recipe for the perfect chewy flapjack is of course of importance but the real secret is actually within the baking. Lucky for us though, Granny has already done all the hard work and come up with a fool-proof flapjack recipe which never fails to please (and induce a much needed
sugar-high energy boost).
OMG! I’ve tried lots of different recipes inc Jamie and BBC (my go to recipe sites) and I have to say this is by far the best, thank you!
When you think of flapjack, you think of a sweet, buttery flavour; that of course comes from a generous amount of butter. Salted or unsalted butter is fine; just whichever you have to hand.
There really is no compromise when it comes to golden syrup in flapjack. This sweet nectar can’t be replaced as there’s really nothing else quite like it.
Soft Light Brown Sugar
As if the golden syrup wasn’t sweetness enough, a (un)healthy dose of sugar for good measure too! Soft light brown sugar is preferable as it compliments the golden sugar but caster sugar can be used if it is all you have.
What makes a flapjack a flapjack! I usually just dip into my big bag of porridge oats but it’s worth experimenting with different oats to find your favourite texture.
Technically an optional ingredient but one I wouldn’t personally skip. It adds just a little extra depth to this super simple recipe.
Granny’s Top Tips
• For the perfectly chewy flapjack, you bake it for less time than you’d think. It will come out the oven not looking ready but it will continue to firm up as it cools, leaving a lovely chewy finish. If you prefer a crunchy flapjack, simply bake for a little longer.
• We have experimented a lot with what is best to line your baking tray with and found foil which is generously greased to be the best but if it doesn’t work for you, try experimenting with greaseproof paper or silicone baking tins.
- Pre-heat your oven to 180°c (160°c for a fan-assisted oven or Gas Mark 4) and line a 11×7 inches tray bake tin with tin foil and grease generously with butter. Set aside.
- In a large pan, warm the butter, golden syrup and sugar – stirring regularly – until melted together. This can be done in the microwave, just use a microwave-proof dish and remove to stir frequently.
- In a large bowl, lightly mix the oats and cinnamon before adding the melted mixture and stirring until all the oats are covered.
- Transfer the mixture to your pre-lined/greased tray and smooth the mixture into the corners.
- Bake in your pre-heated oven for about 20 minutes, until the edges are lightly golden and the middle still has a "slight wobble". The edges will have risen a little, so press back down with a cold spoon if desired.
- Leave to cool a little in the tray before removing, carefully peeling off the tin foil and cutting into your desired sized slices.
Free-from & Vegan
Gluten-free: Most oats are naturally gluten-free but it’s always worth double checking or opting for ones from a free-from range to be sure.
Vegan: Use a dairy-free margarine instead of butter.