Flapjack
Delicious chewy flapjack that is easy to make and perfect for snacking.
Print Recipe
Servings: 12
INGREDIENTS
- 250 g Butter or Block Margarine
- 180 g Golden Syrup
- 200 g Soft Light Brown Sugar (Light Brown Sugar)
- 400 g Porridge Oats (Rolled Oats)
- ¼ tsp Ground Cinnamon
EQUIPMENT
INSTRUCTIONS
- Pre-heat your oven to 180°c (160°c for a fan-assisted oven or Gas Mark 4). Grease a 11x7 inches tray bake 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 melted together. This can also 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. Add the oats to the melted mixture and stir together until all the oats are coated.
- Transfer the mixture to your prepared tin and smooth the mixture into the corners.
- Bake in your pre-heated 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 cool downs.The edges will have risen a little, so press back down with a cold spoon, if desired.
- Leave to cool completely in the tin, before lifting out in the greaseproof paper. Gently peel back the edges and cut into your desired sizes. The flapjack can sometimes be a little chewy in the middle and need a little persuasion to lift without breaking - a small spatula can be used for this purpose.
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.
NOTES
Storage:
Store your Flapjack in an airtight container at room temperature for up to 1 week. If you prefer a firmer texture, you could also keep it in the fridge.Freezing:
Flapjack freezes well. Wrap individual portions or the whole slab tightly in cling film and place in a freezer-safe container. Freeze for up to 3 months. Defrost at room temperature before serving.Substitutions:
- Butter or Margarine: Either can be used, but if using margarine, be sure to use a block margarine rather than a spreadable one. Spreadable varieties contain too much water and can affect the baking times & texture.
- Soft Light Brown Sugar: This gives the best flavour and chewy texture. Caster sugar can be used instead, but the finished flapjack will be sweeter and slightly crunchier.
- Porridge Oats (Rolled Oats): Standard porridge oats work best. Avoid instant oats, which can become mushy, and jumbo oats if you want a softer, chewier flapjack.
- Ground Cinnamon: Optional, but it adds a lovely, subtle warmth to the finished flapjack.
- Golden Syrup: This is one ingredient I wouldn't recommend substituting if you can help it. Golden syrup gives flapjack its classic flavour and chewy texture. If you can't get hold of it, have a look at my Golden Syrup Guide for alternative options you could try.
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