The Best Flapjacks Recipe
16 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 200 g salted butter ((ยฃ1.45))
- 375 g rolled oats ((ยฃ0.75))
- 4 tbsp golden syrup ((ยฃ1.45/4)=(ยฃ0.36))
- 1 tsp vanilla essence
- 100 g brown sugar
- 1 tsp (level tsp) ground ginger
Method
- Add the butter and sugar to a large non-stick frying pan. Heat on low/medium until melted.
- Once the butter has melted and the sugar begins to dissolve, add ground ginger, golden syrup and vanilla extract, stirring continuously to combine.
- Fold the oats into the pan and stir until everything is incorporated.
- Grease and line a baking dish (around 10 by 8 inches) with parchment paper and pour the flapjack mix into the dish. Use a spoon to spread the oats and once evenly distributed, use a spoon to press the oats into place until firm. Pop in the oven for 15 minutes
- Allow to cool for 5 minutes and then cut into 16 pieces. Leave to cool completely and enjoy!