Flapjack
Delicious chewy flapjack that is easy to make and perfect for snacking.
Servings: 12
Ingredients
- 250 g Butter or Margarine
- 180 g Golden Syrup
- 200 g Soft Light Soft Brown Sugar
- 400 g Porridge Oats
- ¼ tsp Ground Cinnamon
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.
Notes
- For full explanations on each ingredient and possible substitutions, see the Ingredients section above.
- For more tips for success in making the perfect flapjack, see the Granny's Top Tips section above.
- For hacks and advice on making free-from and vegan flapjack, see the Free-from & Vegan section below.
- Store your flapjack in an air-tight container, lined with additional greaseproof paper. Flapjack slices will keep for up to 1 week this way, or you can freeze it for up to 3 months.