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Showing items 1 to 6 of 6

  • 4oz Butter (Lurpak salted tastes best)
  • 2oz Light Muscavado Sugar
  • 2oz Golden Syrup
  • 7oz Rolled Oats
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    Method

    • step 1

      Preheat oven to 190C/fan 170C/gas 5.

    • step 2

      Cover a square 7" or an 8" round tray with baking paper.

    • step 3

      Place the butter, sugar and golden syrup in a pan and heat gently until melted and the sugar has dissolved.

    • step 4

      Take off the heat and gradually stir in the rolled oats.

    • step 5

      Press evenly into the baking tray and bake on a high shelf in the oven for 15 minutes. The flapjack will still feel soft.

    • step 6

      Leave to cool in the tray for 5 minutes and then lift the baking paper up and out of the tray to cool completely. Cut into bars and enjoy!
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    Comments, questions and tips (6)

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    Overall rating

    A star rating of 4.7 out of 5.3 ratings
    Hannah Harris 4 avatar

    Hannah Harris 4

    Absolutely perfect, first time of making flapjacks and I will be making them again and again using this recipe, so crumbley, so tasty. I used dark muscovado instead. I also used a 6inch silicone round tray, no mess, no fuss.

    Hannah Harris 4 avatar

    Hannah Harris 4

    A star rating of 5 out of 5.

    Absolutely perfect, first time of making flapjacks, and they came out amazing. Thank you! I also used a 6inch silicone round tray, no stickyness, no mess. Perfect!

    om aya

    A star rating of 4 out of 5.

    this is a brilliant recipe, now made these several times, but I double the ingredients, and leave out the sugar. To stop them from crumbling I leave them in the dish to cool, then put them in the fridge overnight to harden. Currently got a batch in with coconut and chocolate chips :-D

    beckkyb

    these were nice however they were VERY heavy!! need to do them in tiny little squares

    nettles85

    I have never had much success with Flapjacks but this recipe was perfect. Lovely and soft.

    I used the baking parchment which prevents sticking to the tin.

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