Classic British sweet oat bar treat. They’re soft, chewy and super easy to make!
Today I’m sharing one of my favourite childhood treats. Classic flapjacks are gooey, buttery, sweet and make a delicious treat. These flapjacks use one of my favourite ingredients – golden syrup, which not only adds amazing light treacle flavour but makes the flapjacks super squidgy and chewy!
Though you probably won’t have been able to tell by the name, flapjacks are oat bars made using just 4 ingredients. But you can also add other additional ingredients that take your fancy such as coconut, lemon zest, a pinch of cinnamon, nuts or chocolate chips.
I’ve made these flapjacks gluten-free. I was recently sent a few products from Delicious Alchemy to test out. Delicious Alchemy was started by Emma Killilea. After being diagnosed as coeliac, Emma, quit her job and went to university to study food science and marketing. After uni Emma then went on to set up her company focussing on easy to make mixes that are gluten-free and dairy-free. On the Delicious Alchemy website you can find many gluten-free and dairy-free mixes and products. Click here to browse through their range.
Chewy, sweet and an easy bake to make to serve alongside a cup of tea or coffee. These flapjacks also make a great breakfast!
This recipe comes from the wonderful Lorraine Pascale’s cookbook Baking Made Easy. I’ve been baking these flapjacks for many years now. I really love the addition of lemon zest which brings a little zing and freshness to the bars.
175g unsalted butter, cubed
175g golden syrup
175g light brown sugar
350g porridge oats (I used Delicious Alchemy Gluten-Free)
Zest from half a lemon (optional)
1. Preheat oven to 150°C / 130°C Fan / 300°F / Gas Mark 2. Line a 20cm / 8-inch square cake tin with greaseproof paper and grease well. Set aside.
2. Melt the butter. Add the golden syrup, sugar and zest and continue to cook and stir until all the sugar has dissolved. Stir through the porridge oats. Once the oats are completely covered, spread the mixture out into the lined tin. Press down well with the back of a spoon or a spatula.
3. Bake for 35-40 minutes. Once cooked allow to cool in the tin completely. Once cool slice into 16 squares or 32 mini flapjack bites.
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