I know lots of people go to flapjacks as healthier option for baking, but I’m a sucker for the syrupy, buttery type like the ones sold in the supermarket – the ones with a more cakey than oaty texture. While I do whip up the occasional batch of healthy ones, this recipe is definitely not low sugar or low fat!
Flapjacks can easily go very chewy and hard when they’re home-made, this can be countered with adding flour to the mixture, and going easy on the golden syrup (as difficult as this may be!). Care is also needed when baking, it’s better to bake for longer on a lower heat to avoid the outside catching and the texture getting too tough.
This version is pure flapjack topped with a little chocolate, however you can add some extras in there if you like, such as chocolate chips, nuts or dried fruit. I made this batch as a bit of a crowd pleaser which is why I played it safe.
This is the kind of recipe that gets better with time, and the flapjacks are at their most delicious a day or two after baking, by which time they’ve gone extra gooey and the buttery flavour has matured. That being said, I’ve never had any complaints or trouble eating them still warm from the oven.
I guarantee that once you’ve made these, you’ll never want to go back to the supermarket version again.
Makes 12 generous bars
For the flapjacks:
- 100g plain flour
- 225g butter
- 150g brown sugar
- 4 tbsp golden syrup
- 150g porridge oats
- 50g milk or dark chocolate (optional)
- Preheat the oven to 160C fan. Grease and line a square or rectangle baking tin
- In a large saucepan, melt together the butter, sugar and golden syrup over a medium heat, stirring continuously until everything has melted and come together as a brown, sticky mixture
- Remove from the heat and stir through the flour and oats
- Tip the mixture into the baking tin and smooth down. Bake for around 40 – 45 minutes until the firm and set all the way through. The time will very much depend on the thickness of your baking tin, so keep an eye on the bake while it’s in the oven, it may need more or less time
- Remove from the oven and allow to stand for 5 minutes before transferring to a wire rack to cool completely
- Once cooled, melt the chocolate (if using) and drizzle over the baked flapjack
- Once the chocolate has set, cut into 12 bars and serve. Store in an airtight container, and eat within 5 days.