Teatime wouldn’t be the same without delicious, crunchy, oaty flapjack.
The beauty of flapjack is it is very versatile. You can add fruit, nuts and seeds if you like, or leave it plain.
Or one of my favourite things is adding chocolate chips to the mixture, especially if you add them when the mixture is still warm and the chips start to melt into the flapjack. If you’d like them to stay chocolate chip like then either let the mixture cool a little before adding them or pop them in the freezer for a while first so they’re nice and cool.
- 225g Margarine
- 3 tablespoonsful of Golden Syrup (or if you’d like it to be darker and more bonfire-y, add 2 tablespoonsful of Golden syrup to one tablespoonful of black treacle)
- 225g Sugar. I tend to use soft brown sugar but granulated or caster would work as well.
- 285g Oats
Nuts/ Pumpkin Seeds, Flax seeds, Sunflower Seeds/ Dried fruit such as sultanas/ Dried Apricots/ chocolate chips. If creating flapjack for a bake sale I would leave it plain or just add plain chocolate chips.
To make this recipe suitable for Vegans
Use full-fat sunflower spread and add plain chocolate chips (just check the ingredients list to ensure that they are suitable for vegans)
Put the butter, sugar and syrup in a large pan and gently melt over a medium heat. Keep stirring so it doesn’t stick. Once the mixture is nicely melted and blended together
Take off the heat and add in oats. I confess I don’t measure them, I keep shaking them in and stirring until most of the syrup/sugar/butter mix has been blended evenly with the oats.
Press the mixture into the greased baking tray and bake at Gas Mark 4 or 160oC (Fan) 180oC or 350F until it’s golden and bubbly
Once it looks done take it out of the oven and put on a mat on the worktop for about 5-10 mins. Then cut into bars.