Traditional flapjacks are chewy, oaty, sweet and syrupy. And these are possibly the best flapjacks you will ever taste 🙂
Over the summer we went camping. Yup, all 6 of us. In a very large tent. It was great. Really. I actually thoroughly enjoy camping – when Hannah isn’t getting confused in the middle of the night and weeing on her brother. Reason I’m telling you this (apart from the fact I’m a blogger and oversharing is my thing) is that we went to a pub for a drink whilst on said camping trip, and thought we’d get the kids a wee snack. They were selling homemade flapjack (bit random for a pub, I know) and it was awesome. Like, really good. I love flapjack anyway, but this made me want to get home and try to recreate it asap. It took me two attempts, but I think I may well have cracked it. Seriously, I’m dead chuffed with this. It’s so bloody good. And I’m British, so not comfortable blowing my own trumpet. But this stuff rocks.
360g (4 cups) porridge oats
300g (approx. 1.5 cups) unsalted butter
200g (3/4 cups) golden syrup
150g (1 cup) soft light brown sugar
120g (1 cup) sultanas
1/2 tsp salt
1. Preheat your oven to 170°C (fan)/325°F.
2. Butter/oil your baking pan really well (no need to line, just grease it really well).
3. Melt the butter, syrup and sugar together in a small pan on the hob over a low heat. You don’t want this to boil so go slow. Remove from the heat once everything has fully melted.
4. In a large bowl (and I stress the word large as I have a tendency to start with too small a bowl) measure out the oats, salt and sultanas. Mix well.
5. Add the melted butter mixture to the oats and stir until thoroughly mixed, and all the dry mixture is coated in the buttery mix.
6. Pour the mixture into the prepared pan and pat down really well with a metal spoon (it’ll stick like crazy to a wooden spoon). The more you pat it down, the better it will hold together and the chewier a flapjack you’ll get.
7. Bake in your preheated oven for 25-30 minutes until nicely golden. The edges will brown quicker – you want a nice colour on the whole tray but take it out before the edges start to turn black. The longer you cook it, the chewier it will be.
8. Remove from the oven and leave to cool for about 10 minutes before cutting the flapjack into squares, in the pan. The flapjack will be a bit crumbly to cut at this point, especially with the sultanas making it a bit difficult to slice through, but press the crumbly bits down and leave to cool completely before removing the flapjack squares from the pan. It will come together as it cools, hence the importance of leaving it to cool before removing from the pan.
If you like a flapjack that holds together well, has a lovely chewiness to it, and that is buttery and syrupy, this could well be the flapjack for you. I originally made them in an 8×8″ pan. They were lovely and thick, but not very easy to cut in half for the kids (this was important as I’d calculated the calorie content of each square and it was fairly horrific – I’m not telling you it as I don’t want to scare you). So I made them again in my 13×7″ traybake pan, they came out lovely, and I felt less guilty about feeding them to the kids. If you have a pan that’s similar in size (by area) to a 13×7″ I’d bake the flapjack in that (9×9″ would work well). If you don’t care about the calorie content of each square and want your flapjack a bit thicker, use an 8×8″ pan and cook it for a little longer.
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