You can’t beat a proper, old-fashioned flapjack – made using chunky oats and golden syrup – with a good cup of tea.
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Ingredients
- 250g unsalted butter
- 200g soft light brown sugar
- 150ml golden syrup
- 300g jumbo oats (we used Mornflake Scottish Gold)
- 250g superfast oats
You’ll also need…
- 20cm square baking tin lined with non-stick baking paper
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Method
- Heat the oven to 180°C/160°C fan/gas 4. Melt the butter and sugar with the golden syrup in a large saucepan, then stir in the oats until combined.
- Spoon the mix into the prepared tin, then press firmly to the edges with the back of a wooden spoon. Bake for 20 minutes until lightly golden and just set but still feeling squidgy. They will firm up as they cool.
- Run a knife around the edge of the tin and mark into 36 even squares. Leave in the tin on a wire rack until completely cool, then slice.
Nutrition
- 143kcals Calories
- 6.9g (3.8g saturated) Fat
- 1.7g Protein
- 17.7g (8.7g sugars) Carbs
- 1.4g Fibre
- 0.1g Salt
Per flapjack
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