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!
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.
- 300 g Butter
- 180 g Golden Syrup
- 200 g Light Soft Brown Sugar
- 400 g Porridge Oats
- ¼ tsp Ground Cinnamon
- Pre-heat your oven to 180°c (160°c for a fan-assisted oven) and line a 30x20cm baking tray 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.
- 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”.
- Leave to cool completely in the tray (ideally overnight) before removing and cutting into your desired sized slices.