To my mind, flapjack is the easiest thing in the world to bake, and if you’re in the mood, SO satisfying and moreish. Plus, its super-healthy because oats are really good for you and cancel out all the sugar and golden syrup, right? The nearly university-age brother has quite selective tastes when it comes to baked goods; in fact flapjack was the only thing I was sure he liked, so this one was for him. According to a critical review of my offerings delivered over the phone by my mum this afternoon, however, he prefers it soft and buttery, not firm with a crunchy top, as this version is. Noted and understood for next time! If you also like your flapjack to have a looser texture, I would bake it for 10 minutes less than the recipe instructs.
- 125g butter
- 90g golden syrup
- 90g light brown (muscaovado) sugar
- 250g rolled oats (the sort that you buy in big bags for porridge are so cheap and perfect for this)
Step 1: Lightly grease the tin you want to bake your flapjack in with butter, or line with baking paper. As you can see in the photo, I baked mine on a foil pie plate – it could be transported easily and I wasn’t left short of a tin – a good tip for gifts!
Step 2: Melt the butter, sugar and syrup over a gentle heat in a pan big enough to hold all the ingredients. When they are all combined, stir in the oats and mix until well coated.
Step 3: Spoon into your prepared tin, and bake for 30 minutes (or desired time) in the oven at 180C/Gas Mark 4. Leave to cool completely in the tin before cutting into fingers, squares, triangles, pentagons etc and serving.
Easy peasy! I stand by the crunchier version, in all honesty, but go with whatever floats your boat.
Source: http://www.womanmagazine.com, ‘Mary Berry’s delicious flapjacks!’ Thanks to my brother for eating them (though writing this up has made me crave flapjack, so I might have to make more to keep now!) and providing valuable feedback 🙂
An Inexact Science 