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I don’t really follow a “set” recipe for flapjacks, I usually just throw more of each ingredient into the saucepan until it gets to the right consistency. I’ve learnt from experience that it is actually possible (unbelievably) to have too much butter and syrup in this recipe because I once added too much of each, transferred the mixture to a plate and the resulting flapjack had to be prised off the plate and eaten with a spoon . . . what follows is today’s recipe!
Preparation time - 10 minutes Cooking time - 10 minutes Cooling time - 5 minutes
INGREDIENTS 100g butter 4 tablespoons golden syrup 175g fine porridge oats
OPTIONAL INGREDIENTS 1 handful dried apricots
UTENSILS saucepan wooden spoon tablespoon sharp knife greaseproof paper or baking parchment small baking tin
METHOD Preheat the oven to 175 C. Grease and line a 10in by 8in baking tin or roasting tin. Roughly chop the apricots (if using them).
Over a low heat, melt the butter and golden syrup until it becomes more liquid and easy to stir, then allow to cool slightly.
Remove the butter and syrup from the heat and stir in the oats until they are coated in the warm butter and syrup mixture. If the oats absorb all of the liquid, remove the mixture from the heat, cube another 25g butter, add the cubes to the oats and allow them to melt. Stir in the chopped, dried apricots (if using them). If the mixture becomes too moist, add 1-2 tablespoons of oats - they should absorb the excess butter and syrup.
Transfer the mixture to the lined baking tin - the quantity should fill a small roasting tin to a depth of about 0.5cm. Bake in the middle of the oven for about ten minutes, or until slightly golden. Allow the flapjack to cool in the tin and cut into twelve fingers or nine squares.
Replace the apricots with mixed dried fruit depending on your taste. For chewier flapjacks, use larger porridge oats.