4 Nov 2016

Recipe: Perfectly Simple Flapjack

October, and just the winter months in general have me reaching for the comfort food.. Well, at the minute pregnancy has me reaching for all the food in the cupboards. This recipe for flapjacks is tried and tested by me and is amazingly simple. I tend to always have the ingredients already as kitchen staples so there is no limit as to when I can make these.


  • 150g Soft Brown Sugar
  • 225g Butter
  • 1 Rounded Tablespoon Golden Syrup
  • 350g Porridge Oats (I tend to use half Quaker Oats, half Sainsbury's TTD Jumbo Oats)
  • 50g Raisons


  • Preheat the oven to gas mark 3 and line an oblong tin of about 20cm by 26cm.
  • Place the sugar, butter, and golden syrup together in a saucepan and heat it gently until the butter has melted, giving it stir now and then.
  • Take the saucepan off the heat and stir in the porridge oats and raisons gradually mixing thoroughly and coating everything evenly.
  • Now pour the mixture into a grease lined tin and press it out evenly using the back of a tablespoon, or your hand.
  • For crunchy flapjack bake for 45 minutes or until completely browned on top.
  • Allow the mixture to cool in the tin for 10 minutes before cutting into oblong bars. Then leave them in the tin till cold.

To avoid flapjack failure:

Use smaller oats, they tend to bind together better. You want oats that are rolled fairly thin.

Melt the sugar completely. If you aren't sure, check the back of the spoon/spatula you are stirring with to make sure the liquid coating is completely smooth.

Look at the oats once they have been stirred in. If there is any syrup pooled at the bottom of the pan, add a few more oats. Or if there are dry patches of oats, add a bit more syrup.

Flapjacks are so versatile. You can pretty much throw anything in them. For example, you could coat half with chocolate, or add leftover halloween themed chocolate for an extra ghoulish treat.

Let me know if you tried this recipe in the comments below.

Love, Jo.


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