Flapjack Recipe
These school-canteen-style old-fashioned flapjacks are lovely and chewy on the outside and soft and tender on the inside. A nostalgic oaty-buttery snack with plenty of golden syrup. I can't resist a corner piece with a nice cup of tea!
Servings: 16
Ingredients
- 200 g (2 sticks in the USA) unsalted butter
- 160 g (3/4 packed cup) light brown sugar
- 160 ml (1/2 cup) golden syrup
- 400 g (4 cups) porridge oats or rolled oats (not jumbo or steel-cut oats)
- ¼ tsp salt
Instructions
- Preheat the oven to 160C/320F(fan).
- Line a 20cmx20cm(9x9”), 5cm(2”) deep baking tin with baking parchment, leaving a 1-2cm overhang (so you can lift the flapjacks out later).
- Melt the butter over a medium heat in a large saucepan.200 g (2 sticks in the USA) unsalted butter
- Once melted, turn off the heat and add the rest of the ingredients to the pan.160 g (3/4 packed cup) light brown sugar, 160 ml (1/2 cup) golden syrup, 400 g (4 cups) porridge oats or rolled oats, ¼ tsp salt
- Stir together to combine, then transfer to the prepared baking tin.
- Flatten out with the back of a spoon in an even layer and and press firmly to compact the mixture. Place in the oven for 23-25 minutes, until golden at the edges. (NOTE 1)
- Remove from the oven and leave to cool completely (at least 4 hours) in the tin at room temperature.
- Once cool, remove from the tin, using the edges of the baking parchment to lift the flapjack out.
- Transfer to a chopping board, peel off the baking parchment and slice into squares, then serve.
Video
Notes
Note 1 - The Golden Colour
Once cooked the edges of the flapjack should be a nice golden colour and the rest should be very lightly golden. This will give you those signature chewy edges and soft centre of a traditional British flapjack.Storage
Keeps for 5 days in an airtight container at room temperature. I like to layer mine between pieces of baking parchment to prevent the flapjacks sticking together.Can they be frozen?
Yes, layer in between pieces of baking parchment and freeze in an air tight container or freezer bag. Defrost in the refrigerator or at room temperature.Note on the oats
Porridge oats, Rolled oats or Old-Fashioned Oats are all fine for these flapjacks. Porridge oats are made from medium-ground oats and tend to have a mixture of full oat flakes and smaller bits. They’re finer and smoother in texture than rolled oats. Porridge oats and rolled oats (also known as old-fashioned oats) are lightly roasted, steamed and rolled into flakes. Sometimes brands of porridge oats have a mixture of full oat flakes and smaller bits for quicker cooking. Don't use steel cut oats or instant porridge oats. Steel cut oats are oats that have been lightly roasted and chopped. They’re not steamed, so they’re firmer and chewier and take longer to cook. I don’t use these as they can make the flapjacks to hard and chewy and more likely to fall apart. Instant oats are porridge oats that have been cut into smaller flakes for quicker cooking. I don’t use these as they can make the flapjacks more gluey than chewy.Nutritional information is approximate, per serving (this recipe makes 16 servings).
Nutrition
Calories: 268kcal | Carbohydrates: 38g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 27mg | Sodium: 42mg | Potassium: 107mg | Fiber: 3g | Sugar: 21g | Vitamin A: 312IU | Calcium: 24mg | Iron: 1mg
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