I once heard that Flapjacks are ‘old-fashioned’ and ‘overrated’.
Do I agree? Certainly not! Sometimes less is more and these gooey, buttery oat bars prove just that.
Flapjacks are probably one of the easiest recipes to make but are incredibly rewarding. There has been many discussions about whether the ingredients used effect the texture, but I simply believe it’s all down to cooking time. So if you prefer a soft baked chewy flapjack then shorten the baking time, or if you’re a ‘I like my flapjacks with a bit of crunch’ type of person then increase it. Simples!
Ingredients (makes 8 large/12 small)
225g porridge oats
150g unsalted butter
75g light brown sugar
3 tbsp golden syrup
Preheat the oven to 170°C. Lightly grease and base line a 23x20cm baking tin.
Slowly melt the butter, sugar and golden syrup together in a pan over a low heat. Once completed melted, stir in the oats and combine.
Transfer to the baking tin and press down with the back of a spoon so the mixture is compact.
If you prefer your flapjacks gooey and soft bake for 17-18 minutes, for a crunchy flapjack bake for 20-22 minutes.
Remove from the oven and lightly score the flapjacks to the correct size. Leave to completely cool before cutting and serving.