Flapjacks are one of my favourite sweet treats.
Nerys loves them too and will often ask for one when she sees them in the shops when we’re out and about. I hadn’t made them at home for awhile though, so last week I stocked up on oats and golden syrup and made a batch.
These flapjacks are simple and classic and delicious, so keep reading for the recipe if you want to give them a go yourself.
- 125g butter
- 125g brown sugar
- 3 tablespoons golden syrup
- 250g oats
Here’s what you need to do:
- Preheat the oven to 180 and line a 7 x 9 inch cake tin with greaseproof paper
- Put the butter, sugar and golden syrup into a pan and melt it all together over a low heat
- Once all the butter has melted and the sugar has dissolved, take the pan off the heat and stir in the oats
- Mix everything together really well so all the oats are coated in the buttery, syrupy mixture
- Tip the mixture into the lined tin and press it down really well with the back of a wooden spoon or a spatula
- Bake at 180 for 18 minutes
- Leave to cool for a few hours, or even better, over night
- Cut into squares and enjoy
Flapjacks are one of those things that seem like they should be foolproof but so often they don’t come out quite right.
I know I’ve made them a few times in the past and they’ve ended up not coming together properly and crumbling everywhere. Other times I’ve let them bake for a bit too long and they’ve been hard and crunchy when I really want them softer and chewy.
The best advice I’ve found for getting flapjacks right is:
- really make sure you press the mixture down well into the tin
- bake them until they’re just golden and still feel a bit soft when you take them out of the oven
- leave them to cool and set in the tin for as long as possible, ideally overnight, before cutting up and enjoying
These flapjacks are classic and so tasty just as they are.
But if you want to you can jazz them up with different seeds, raisins and/or chocolate chips. You could also add a layer of melted chocolate to the top once they’ve cooled in the tin, then leave that to set as well before cutting into squares.