I have such amazing memories of having flapjacks at primary school – they were literally the best thing to ever come out of that kitchen because the khaki peas and see through turkey definitely weren’t. I had a bit of a craving as you do to the other day and I wanted to bake some so I went to Pintrest in search of a recipe as you do. So I came across a Jamie Oliver one. I have a feeling I cooked them for too long as they were a bit crispy. The recipe is here if you want to give these ones a go.
The second time I made them however I decided to try a different recipe and went for one from River Cottage and they came out amazingly well, my parents couldn’t get enough. They are definitely one of the best things I have baked in a while.
The recipe states that you can add extras such as desiccated coconut, raisin and honey and muesli, cherry and coconut and walnut and syrup. To find out how to add these extras click here.
- 175g unsalted butter, cut into cubes
- 1 tbsp golden syrup
- 150g demerara sugar
- 250g medium porridge oats
- Pinch of sea salt
Preheat the oven to 180°C/Gas Mark 4. Place the butter, golden syrup and sugar in a large heavy-based saucepan. Heat gently, stirring often, until the butter has just melted and the sugar is still grainy.
Remove from the heat and pour in the porridge oats, salt and desiccated coconut, if using. Mix together until evenly combined. Turn the mixture into the prepared baking tray, spread evenly and firm down well with a fork or the back of a spoon.
For a soft and chewy flapjack, bake for about 20 minutes until a light-medium golden colour. Give it a bit longer if you prefer a crispy, well-cooked flapjack.
Run a knife round the edge to release the flapjack, leave for 5 minutes, then mark into bars or squares. Leave in the tin until nearly cold before cutting into pieces and removing to a wire rack.
The flapjacks will keep in an airtight tin for up to 10 days.