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Flapjack

Prep Time20 mins
Cook Time25 mins
Total Time45 mins

Ingredients

  • 250 g butter
  • 250 g Demerara sugar
  • 25 g golden syrup
  • 340 g rolled oats

Instructions

  • Line a baking tin approximately 26cm x 18cm with Bakewell parchment.
  • Gently melt the butter fully in a large bowl in the microwave or in a saucepan over a low heat.
  • Add the syrup and Demerara sugar and stir really well, until it is fully blended.
  • Tip in half of the oats and mix well before adding the final half. Keep mixing until the mixture is evenly blended.
  • Tip into the prepared tin and spread evenly. Press down well ensuring the edges are smooth.
  • Leave to cool for at least 20 minutes.
  • Heat oven Gas Mark 4 / 180C
  • Place the tin in the middle of the oven and bake for 20 - 25 minutes, checking near the end as the edges tend to cook quicker. if the middle is still quite pale turn the oven down and cook for a further 5 minutes.
  • Cool and cut into fingers or squares. Do not remove from the tin until cold down.

Notes

Variations:
Replace the golden syrup with maple syrup for a richer flavour.
Add a handful of large raisins to the mix before placing in the tin.
Replace 25g oats with 25g sesame seeds or sunflower seeds.
Tips:
Really take the time to press the mixture down well into the tin.
Leaving the flapjack to cool aids a better result.