This is such a quick and simple recipe, very minimum effort and also low cost. Perfect for a bake sale, which is good timing as my son has one at his school tomorrow!
Everyone loves flapjack and you can adulterate them as you wish. I have left these plain (which is sometimes best) but feel free to throw in some chocolate chips, raisins, nuts, seeds or drizzle chocolate one them!
If you search for flapjacks online, the choice is endless. They all have the same ingredients, but some have more butter, less sugar, more golden syrup etc...
I have tried lots of recipes. Some are too hard, others too sweet and others fall apart. But this was my favourite. So I thought I would post a recipe of what I consider to be a very traditional flapjack.
They are rich, crumbly, soft and chewy, which is exactly how a flapjack should be!
You can cook them for the full 25 mins and they will have a nice crunch too. Or reduce cooking time slightly if you prefer them softer.
Ingredients:
To fit a oblong tin 23cm by 30cm (makes approx 20-24)
450g Rolled Porridge Oats
3 tbsp Golden Syrup
225g Demerara Sugar
225g Unsalted Butter
To fit a 20 cm square tin: (makes 12-16)
350g Rolled Porridge Oats
2 tbsp Golden Sugar
125 Demerara Sugar
125g Unsalted Butter
Method: (This all takes about 10 minutes!)
Pre heat your oven to 160c (fan)
Line your tin with baking parchment.
Add the golden syrup and cook over a low heat, stirring frequently until the butter has melted and the sugar dissolved.
Take off the heat and stir in the oats.
Scrap into the prepared tin.
Flatten with a wooden spoon/spatula making sure it is nice and evenly distributed.
Bake in your oven for approx 25 mins until they are a lovely golden brown. Let them cool in the tin before cutting into squares.
Enjoy!
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