Flapjack
Delicious chewy flapjack that is easy to make and perfect for snacking.
PRINT RECIPE
Servings: 12
INGREDIENTS
- 250 g Block Margarine or Butter
- 180 g Golden Syrup (see Golden Syrup note below)
- 200 g Soft Light Brown Sugar
- 400 g Porridge Oats
- ¼ tsp Ground Cinnamon
EQUIPMENT
INSTRUCTIONS
- Pre-heat your oven to 180°c (160°c for a fan-assisted oven or Gas Mark 4). Grease a 11x7 inches tray bake tin with some excess butter/margarine, before lining with greaseproof paper. Set aside.
- In a large pan, warm the butter, golden syrup and sugar - stirring regularly - until melted together. This can also be done in the microwave, just use a microwave-proof dish and remove to stir frequently.
- In a large bowl, lightly mix the oats and cinnamon. Add the oats to the melted mixture and stir together until all the oats are coated.
- Transfer the mixture to your prepared tin and smooth the mixture into the corners.
- Bake in your pre-heated oven for about 22-25 minutes, until the edges are lightly golden and the middle still has a "slight wobble". It may look like it has not completely baked, but don't worry! It will set as it cool downs.The edges will have risen a little, so press back down with a cold spoon, if desired.
- Leave to cool completely in the tin, before lifting out in the greaseproof paper. Gently peel back the edges and cut into your desired sizes. The flapjack can sometimes be a little chewy in the middle and need a little persuasion to lift without breaking - a small spatula can be used for this purpose.
IMPORTANT NOTE:
All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion but these, unfortunately, won't always be as accurate. For best results, I always recommend baking with a digital scale.
NOTES
Golden Syrup:
Golden syrup is a classic British baking ingredient. If you don’t have any, light corn syrup is the closest substitute but unfortunately won't give as good a flavour, so I would always recommend trying to source some golden syrup for this recipe. For more information, including all possible substitutions, where to buy it and how to make your own, see my Golden Syrup Ingredient Guide.Substitutions:
- Butter or Margarine: Either can be used, but if using margarine, be sure to use a block margarine rather than a spreadable one. Spreadable varieties contain too much water and can affect the baking times & texture.
- Soft Light Brown Sugar: This gives the best flavour and chewy texture. Caster sugar can be used instead, but the finished flapjack will be sweeter and slightly crunchier.
- Porridge Oats (Rolled Oats): Standard porridge oats work best. Avoid instant oats, which can become mushy, and jumbo oats if you want a softer, chewier flapjack.
- Ground Cinnamon: Optional, but it adds a lovely, subtle warmth to the finished flapjack.
Storage:
Store your Flapjack in an airtight container at room temperature for up to 1 week. If you prefer a firmer texture, you could also keep it in the fridge.Freezing:
Flapjack freezes well. Wrap individual portions or the whole slab tightly in cling film and place in a freezer-safe container. Freeze for up to 3 months. Defrost at room temperature before serving.Tried this recipe?
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