The perfect flapjack

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!

IMG_3151

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!

IMG_3174A 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!

IMG_3155

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.

Advertisements