Easy Flapjack Recipe
A delicious four ingredient flapjack that is perfect for adding dried fruit, nuts, or seeds, or even leaving as it is.
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Servings: 16 pieces
Ingredients
- 225 g unsalted butter
- 175 g light brown soft sugar
- 175 g golden syrup
- 400 g porridge oats (see blog post)
Optional extra
- 100 g raisins (see blog post for swaps)
Instructions
- Preheat the oven to 190ºc/170ºc fan and line a 9" square tin with parchment paper
- Add the butter, sugar and syrup to a heavy based pan
- Melt together on a low-medium heat, until the sugar has dissolved - make sure to not let this mixture boil
- Pour in the oats and mix together. The oats should be fully covered in the butter/sugar mixture, without being sopping wet.
- If using, mix through the raisins as well.
- Press firmly and evenly into the lined tin. I use my spatula that I made them with first, and then use a metal spoon to press down as well.
- Bake for 25-30 minutes, until golden brown. There may likely be a wobble to the mixture when it comes out the oven, but it should be evenly gold all over the top
- Leave to cool fully in the tin, and then portion and enjoy
Notes
- These flapjacks will last for 5-7+ days at room temperature, or in the fridge on a hot day.
- These flapjacks can freeze for 3+ months
- I use this 9" square tin in my recipe