Greetings chums and how are you this fine day? Before I launch into the actual how to of this recipe I should probably let you in on a little secret…I’ve never made flapjacks before (despite the fact I adore it and think that it’s legitimately allowed as a breakfast food – it’s the oats). ‘Why?’ I hear you cry? Well I’m ridiculously worried I’ll suck at it. The consistency of a flapjack is so vitally important that I fear I’ll never be able to achieve the perfect chewy yet soft consistency that I favour. And I’d be devastated (and not to mention severely pissed off) if I spent all that time making them only to realise as I took that first bite that they actually tasted a bit shit really. So with that concern in mind I’ve always stayed clear of them. Recently I made flapjacks for the first time ever so I thought I’d share the brilliant recipe with you!
They were piping hot but I still nibbled at them!
At the weekend I had a massive flapjack craving and thankfully the ingredients were in the cupboard so I thought I’d give it a whirl…and they were magnificent! Just the perfect consistency, thank goodness. They were chewy and soft and golden and just delicious. There’s a chance I might have eaten five in one go…they were that good it would have been rude not to! The recipe’s below in case you fancy giving them a whirl – you won’t regret it I promise! Flapjacks rule!
A half eaten flapjack
The all important ingredients:
- 350g butter
- 1tbsp/15ml golden syrup
- 225g golden caster sugar
- 450g jumbo oats
And the super-simple recipe:
- Melt the butter
- Add the sugar and golden syrup and bring the mixture to the boil
- Remove from the heat and add the oats. Stir together well
- Pour into a lined baking tray and spread out evenly
- Bake for 25 minutes on 180oC (until the top turns golden)
- Remove from the oven and allow to cool for 1 minute before cutting into squares
- Then leave the flapjacks in the pan for another 15 minutes before separating them and moving them to a wire rack to cool
- Eat and eat and eat until they’re all gone – hooray!
Ready and waiting to be eaten!
Have you ever made flapjacks and were you successful with the consistency?
– Fi x
This recipe was originally posted on The Adventures of Fi.