Old-fashioned flapjacks
  • Serves icon Makes 36 squares
  • Time icon 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.

Nutrition: per serving

Calories
143kcals
Fat
6.9g (3.8g saturated)
Protein
1.7g
Carbohydrates
17.7g (8.7g sugars)
Fibre
1.4g
Salt
0.1g
Calories
143kcals
Fat
6.9g (3.8g saturated)
Protein
1.7g
Carbohydrates
17.7g (8.7g sugars)
Fibre
1.4g
Salt
0.1g

Per flapjack

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

Method

  1. 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.
  2. 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.
  3. 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.

delicious. tips

  1. 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.

  2. Make the flapjacks up to 48 hours ahead and store in a sealed container.

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September 2019