Flapjack
A traditional British Flapjack recipe made with porridge oats, golden syrup, brown sugar and butter. Thick, sticky and chewy with lightly crisp edges - just how a good Flapjack should be.
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Servings: 16 squares
INGREDIENTS
- 250 g Block Margarine or Butter
- 180 g Golden Syrup (see Golden Syrup note below)
- 200 g Soft Light Brown Sugar
- 400 g Porridge Oats
- ¼ tsp Ground Cinnamon (optional)
EQUIPMENT
INSTRUCTIONS
- Preheat your oven to 180°C (160°C for a fan-assisted oven, Gas Mark 4 or 350°F). Grease a 20×20cm (8×8 inch) baking tin with some excess butter/margarine before lining with greaseproof paper. Set aside.
- In a large pan, warm the butter, golden syrup and sugar, stirring regularly, until all the ingredients have melted.
- In a large bowl, lightly mix the oats and cinnamon (if using). Add the oats to the melted mixture and stir together until all of the oats are coated and no dry spots remain.
- Transfer the mixture to your prepared tin and smooth & press it into the corners with the back of a spoon.
- Bake in your preheated oven for about 22-25 minutes, until the edges are lightly golden and the middle still has a slight wobble. It may look like it has not completely baked, but don't worry! It will set as it cools down.
- Leave to cool completely in the tin before lifting out by the greaseproof paper. Slowly and gently peel back the edges - if you go too quickly, you may tear the greaseproof paper. Cut into your desired sizes (I like 16 smaller squares).
This can also be done in the microwave - just use a microwave-proof dish, warm it in small bursts, watch it closely and remove to stir frequently.
The edges may have risen a little, so press back down with a cold spoon if you prefer a neater finish,
The flapjack can sometimes be a little softer and chewier in the middle, and may need a little persuasion to lift without breaking apart. Make sure you cut right through, and use a small palette knife to lift the pieces away from the paper.
IMPORTANT NOTE:
All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion but these, unfortunately, won't always be as accurate. For best results, I always recommend baking with a digital scale.
RECIPE NOTES:
Golden Syrup: Golden syrup is a classic British baking ingredient. If you don't have any, light corn syrup is the closest substitute in terms of viscosity, and honey or maple syrup could work too. But unfortunately, they won't give as good a flavour, so I would always recommend trying to source some golden syrup for this recipe. For more information, including all possible substitutions, where to buy it and how to make your own, see my Golden Syrup Ingredient Guide.
Porridge Oats: Regular porridge oats work best for this recipe. I actually find cheaper supermarket oats particularly good, as their slightly more powdery texture helps everything bind together. Avoid instant oats, which can become too soft, while jumbo oats will give you a looser, chunkier Flapjack.
Cinnamon: This is completely optional. Leave it out if you prefer a more traditional four-ingredient Flapjack.
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