Soft, chewy and sticky with golden syrup, flapjacks make the best afternoon pick-me-up. The perfect portable treat, you can get the kids to help make them today, to fill their lunch boxes tomorrow. Whether it’s an unadorned classic flapjack you’re after, or something a little lighter on the waistline, these three simple variations will satisfy any mood.
Super Simple Flapjack Recipe
Serves: 15
Recipe Category: Snack
Ingredients
- 150g unsalted butter
- 75g golden syrup (approx. 3 tbsp)
- 150g soft light brown sugar
- 350g porridge oats
- A pinch of salt
Method
- Preheat the oven to 180°C (160°C fan)/350°F/ Gas Mark 4 and line an 8 x 10-inch (20 x 25cm) baking tray with baking parchment.
- Put the butter, syrup and sugar in a saucepan and stir over a moderate heat for about 5 minutes, or until the sugar has dissolved and the butter has melted.
- Stir in a pinch of salt and take the pan off the heat.
- Mix in the oats until fully combined.
- Tip the mixture into your prepared baking try and use the back of a spoon to evenly press it down to compact it – this helps prevent your flapjacks from falling to pieces on cutting.
- Bake for 20-25 minutes for soft and chewy, or 30-35 minutes for firm and crunchy.
- Leave to cool for a few minutes before using a knife to score the flapjack into 15 squares.
- Leave the flapjacks to cool completely in the tin before turning out.
- Use a sharp knife to cut along the scored lines and serve.
Chocolate Flapjacks
Ingredients:
- 150g unsalted butter
- 75g golden syrup (approx. 3 tbsp)
- 150g soft light brown sugar
- 30g cocoa
- 350g porridge oats
- A pinch of salt
- 100g dark, milk or white chocolate chips
Cooking method:
- Preheat the oven to 180°C (160°C fan)/350°F/ Gas Mark 4 and line an 8 x 10-inch (20 x 25cm) baking tray with baking parchment.
- Put the butter, syrup, sugar and cocoa in a saucepan and stir over a moderate heat for about 5 minutes, or until the sugar has dissolved and the butter has melted.
- Stir in a pinch of salt and take the pan off the heat.
- Mix in the oats until fully combined.
- Leave to cool for 10 minutes before stirring in the chocolate chips.
- Tip the mixture into your prepared baking try and use the back of a spoon to evenly press it down to compact it – this helps prevent your flapjacks from falling to pieces on cutting.
- Bake for 20-25 minutes for soft and chewy, or 30-35 minutes for firm and crunchy.
- Leave to cool for a few minutes before using a knife to score the flapjack into 15 squares.
- Leave the flapjacks to cool completely in the tin before turning out.
- Use a sharp knife to cut along the scored lines and serve.
Healthier Flapjacks
Ingredients:
- 75g butter
- 2 tbsp honey
- 1 overripe banana, mashed
- 100g pitted dates, chopped
- 150ml hot water, from a recently boiled kettle
- 350g porridge oats
- 75g chopped apricots
- 75g dried cranberries or raisins
- 75g mixed seeds
- 50g chopped pistachios
Cooking method:
- Preheat the oven to 180°C (160°C fan)/350°F/ Gas Mark 4 and line an 8 x 10-inch (20 x 25cm) baking tray with baking parchment.
- Put the butter, honey, banana, dates and hot water in a saucepan and stir over a moderate heat for about 5 minutes, or until the butter has melted.
- Mix in the oats until fully combined.
- Add the apricots, cranberries/raisins, mixed seeds and pistachios and stir to evenly distribute
- Tip the mixture into your prepared baking try and use the back of a spoon to evenly press it down to compact it – this helps prevent your flapjacks from falling to pieces on cutting.
- Bake for 25-30 minutes.
- Leave to cool for a few minutes before using a knife to score the flapjack into 15 squares.
- Leave the flapjacks to cool completely in the tin before turning out.
- Use a sharp knife to cut along the scored lines and serve.
What do you think of our awesome flapjack recipes? Do you have a favourite? Let us know in the comments below!
If you loved these flapjacks, why not check outourSuper Easy Banana Bread Recipe.
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About Victoria Glass
Victoria is a London based author, cook and recipe developer. She has featured in various print and online publications, including The Times Weekend, Sainsbury’s Magazine, Great British Chefs and Hello! She founded Victoria’s Cake Boutique in 2008 with clients including Miranda Hart, Zach Braff and The Princes Trust. Victoria cooked her way through the alphabet from artichokes to za’atar zebra and documented her journey on her popular blog, Alphabet Soup. She has just finished working as the food writer in residence at The Roald Dahl Museum & Story Centre and is currently working on her sixth cookbook, Too Good To Waste, due for release in Spring 2017.
