This quick and easy recipe for oat-based flapjacks has been with me since I was a boy growing up in Australia.
They make a great snack and are very popular café sales items with all ages.
If you can’t find Golden Syrup your local natural food store should be able to help you out with a syrupy substitute that will make your flapjacks nice and chewy.
Depending on how much of a sweet tooth you have you can adjust the quantity of sugar upward or downward. The amount given in the recipe will make a flapjack that isn’t sweet enough to make your teeth jump out but that will still bring a sweet lift to the oaty and buttery base.
You can also add to the flavour and try throwing in sultanas, or cranberries or chocolate chips – as you like. Only word of warning when baking: if the oven is too hot from above the sultanas or berries close to the surface may burn so keep an eye on the oven temperature!
Perfect with a home-brewed tea or coffee.
- Baking tray
- Mixing bowl
- Food mixer (optional)
- 500 grams Rolled oats
- 250 grams Butter
- 250 grams Demerara sugar
- 3-4 tablespoons Golden Syrup
- Heat the oven to 200C or 180C fan.Put the oats, butter, sugar and golden syrup in a large bowl and mix well. You can also mix in a food processor and pulse until mixed and 'chopped' – this makes a finer mix but do it for too long and the oaty texture will be destroyed.
- Butter a 25 x 25 centimetre baking tin and add the mixture. Press into the corners and smooth down the mixture with the back of a spoon or a spatula so that your mixture is flat and evenly distributed. Bake for around 20 minutes until the flapjack mixture is golden brown.
- Remove from the oven and slice into squares in the baking dish. Allow to cool and harden and then remove from the baking dish.