The Ultimate Flapjack Recipe

If I had to choose just one cake to eat for the rest of my life, the flapjack would win hands down. The simple combination of oats, butter, sugar and syrup was one of the first recipes I ever made as a child and, because of it’s simplicity, I have never bought a flapjack from a bakery or supermarket.

Having said that, I have been tempted by them in the shops, some with fruits added, some dipped in chocolate so I have experimented with my recipe over the years and now feel that I have (for me anyway!) the Ultimate Flapjack Recipe.

For me, the Ultimate Flapjack doesn’t have any of the added ingredients such as fruits and chocolate, it remains  true to it’s origins with just a few tweaks. A flapjack should be chewy but not too sticky with some texture from the oats, maybe even a little crunchy!

I have tried recipes made with ordinary porridge oats and others with jumbo oats, both of which create very different flapjacks so I have combined different oats to create this recipe.

the different types of oats add to the the finished texture
the different types of oats add to the the finished texture

The addition of jumbo oats gives a nice crunch and a nutty flavour while the oatmeal balances this out and adds to the ‘cakey’ texture, holding all of the other ingredients together.

Ingredients

6oz (150g) butter or block margerine (soft tub fats do not give the same results)

6oz (150g) demerara sugar

8 tablespoons golden syrup

6oz (150g) rolled oats (porridge oats)

3oz (75g) jumbo oats

3oz (75g) medium oatmeal

Making the Ultimate Flapjack

Grease a 12″ x 8″ baking tray and pre-heat the oven to gas 4 (350F/180c).

In a large saucpan gently melt together to butter, demerara sugar and syrup.

melting the butter, sugar and syrup
melting the butter, sugar and syrup

 

Take of the heat and stir in all of the oats and mix until thoroughly combined.

Tip the mixture into the prepared tim and, using the back of a spoon, press it down well.

ready for baking - resist the urge to eat the mixture before it is baked!
ready for baking – resist the urge to eat the mixture before it is baked!

 

Bake for 25-35 minutes until the flapjack is an even golden colour.

When baked, take out of the oven and leave to cool for a few minutes. Use a rounded knife to mark out the flapjack into squares or rectangles of whatever size you like! I like to make rectangular ones mostly but sometimes I make ‘bite-size’ ones, like you see for sale in tubs in the supermarket!

leave in the tin until almost cold before attempting to remove them.
leave in the tin until almost cold before attempting to remove them.

Leave the flapjacks in the tin until they are much cooler but still a little warm and they will be much easier to remove. If you try to take them out while they are still very hot, they will crumble and not hold together but if you leave them until they are very cold there is a chance that they will have welded themselves to the tin!

Check out the perfect flapjack tin

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