- March 2017
- Makes 36 squares
- Hands-on time 15 min, oven time 20 min
You can’t beat a proper, old-fashioned flapjack – made using chunky oats and golden syrup – with a good cup of tea.
- 6.9g (3.8g saturated)
- 17.7g (8.7g sugars)
- 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
- 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.
Next time, add choc chips and toasted chopped hazelnuts; or stir in freeze-dried raspberries and top the cooked, cooled flapjacks with melted white chocolate.
Make the flapjacks up to 48 hours ahead and store in a sealed container.
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