Traditional 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 British 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. You can also add other additional ingredients that take your fancy such as coconut, lemon zest, a pinch of ground cinnamon/ginger, nuts or chocolate chips.
Chewy, sweet and an easy bake to make to serve alongside a cup of tea or coffee. These flapjacks also make a great breakfast!
Once sliced up, I love drizzling the tops or dipping my flapjacks into chocolate, especially slightly bitter dark chocolate because it contrasts amazingly with the sweetness.
175g unsalted butter
175g golden syrup
175g light brown sugar
350g rolled oats (I like using jumbo rolled oats)
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. Start by melting the butter. Once the butter is melted, add the golden syrup and sugar and continue to cook and stir until all the sugar has dissolved. Stir through the 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 until firm.
3. Bake for 40 minutes, the flapjack should be slightly golden around the edges. Once cooked allow to cool in the tin completely – as they cool the flapjacks will crisp on top slightly. I recommend leaving the flapjacks in the fridge to set before slicing. Once cooled slice into 12-16 squares or 24-32 mini flapjack bites.
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