Easy Flapjacks {Foolproof Recipe!}
16 standard portions
Source field check Β· Original source retained
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
- 225 g Butter
- 150 g Golden Syrup (See notes for substitutes)
- 150 g Soft light brown sugar
- 450 g Oats (See notes)
- 1 tsp Salt
- 100 g Milk chocolate (Melted)
Method
- Preheat your oven: 170β fan/190β/Gas Mark 5 (340F).
- Prep the tin: Line a 20x20 cm baking tray with baking parchment.
- Melt first ingredients, stir in oats and salt: Melt your butter, sugar and golden syrup in a large pan over a low heat.Β Once the sugar has dissolved, remove from the heat and stir in the oats and salt.
- Mix well: Give the entire mixture a really good stir so that all of the oats are coated.
- Into the tin: Pour the mixture into your lined baking tin and pat down with the back of a spoon.
- Bake: Pop into the oven for 20 minutes. (The edges should be starting to brown but the middle should still be soft and wobbly.)
- Slice when cool: When the flapjack is cold, remove it from the tin and slice your flapjacks into 16 squares with a sharp knife.
- Finishing chocolate touch: Drizzle over the melted chocolate and allow to set.