Flapjack - yum! Very easy to make, four ingredients, and only 30 minutes from start to finish. When you want something sweet with your afternoon tea, this hits the spot.
Ready in half an hour
Flapjack came to mind the other day when I got home after a hard day's shopping. I thought I'd like something nice with a cup of tea but I didn't want to spend long cooking.
It only takes half an hour from thought to plate and uses ingredients I keep in the cupboard.
Finding the right Flapjack recipe
I tried a few recipes from my cookbooks (and found a vast difference between the amounts of butter and sugar they used). none of them was right.
If all else fails, do what your mother said in the first place
By then I had become rather focused on finding the ultimate flapjack recipe, so I went to the mother source - my mum's recipe book. (Fortunately, I've scanned all her handwritten recipes.) Eventually, I came across the ultimate, traditional flapjack recipe.
Key Ingredients in Flapjack
Butter, brown sugar, golden syrup and oats are almost all you need.
Butter
There are two reasons that I only use butter for cooking - the flavour is better and I know what's in it. I buy my favourite brand on offer and keep loads of it in the freezer.
Soft Brown Sugar
Dark or light - it doesn't matter. Dark has a stronger flavour but you don't really notice it.
Golden Syrup
Having a sweet tooth, I love golden syrup. Try it on oats with milk for breakfast! Although it's more of a comfort food than a good breakfast, I have to say - and I don't have it every day.
Most recipes measure golden syrup in tablespoons which is okay but the amount can usually vary a bit. I've put the weight in as well in case you like to be sure, but a bit more or less isn't going to ruin your flapjack.
The best way to weigh golden syrup is to put the tin on the scales and zero them. Then you will see the weight that you take out as a negative/minus number. Bear in mind that some sticks to the spoon, so use the spoon that you'll use for mixing.
Oats
Rolled oats are what you need for Flapjack. Not jumbo oats, not oatmeal, and definitely not instant oats.
Salt and Ginger
Salt is a wonderful thing. Adding a good pinch to a sweet recipe, that might otherwise be a little bland, enhances the flavour - so don't leave it out.
A good pinch (or more) of ginger powder is my secret ingredient. Again, it adds a little flavour - but you can't taste ginger. It's just definitely better with than without it.
Secrets of Success
Soft and chewy, or crunchy Flapjack?
My Mum likes her flapjack quite biscuity and crispy, whereas I prefer a soft flapjack. Fortunately, this is easy to sort as the difference is only in the cooking time. 20 minutes for a softer finish. Add 5 minutes for the crunch.
The first couple of times you make Flapjack, note the cooking time and see whether you want a crunchier biscuit - longer time - or softer - shorter time.
How do you make them gluten-free?
None of the ingredients contain gluten, but if you're cooking for a coeliac, make sure the oats say they are gluten-free as they're often packed in a factory where gluten products are around.
How long do flapjack biscuits keep?
Store in a biscuit tin in a cool place (not as cold as the fridge) for 2-3 weeks.
What else do you need to make Flapjack?
- 20cm square traybake tin - Perfect for most small traybakes. I use this tin a lot!
- Lining the tin with a baking parchment square makes it easy to remove the flapjack. Or if you use the tin a lot, try using a piece of magic liner, cut to fit, which is washable. Keep it in the tin so you know where to find it!
If you like this...
...Why don’t you try:
Apricot Oat Bars
Cherry Flapjack
Melting Moments
Stockists
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Flapjack
Ingredients
- 165 g butter
- 125 g soft brown sugar
- 2 tablespoons golden syrup (60g)
- 250 g rolled porridge oats, (not jumbo oats)
- 1 pinch salt
- 1 pinch ginger
Instructions
Preparation:
- Preheat the oven to 200°C/ 180°C fan/ gas mark 6/ 400°F
- Grease the baking tin and line the bottom with a square of baking parchment
For the flapjack:
- Weigh the butter, sugar and syrup into a large saucepan. Heat the mixture on a low heat, stirring often, until the butter is melted165 g butter, 2 tablespoons golden syrup, 125 g soft brown sugar
- Remove from the heat and stir in the oats, salt and ginger250 g rolled porridge oats,, 1 pinch salt, 1 pinch ginger
- Turn the mixture into the prepared baking tray. Spread evenly and firm down with the back of a spoon
- Cook for about 20 minutes until a light golden colour for a soft flapjack. Give it a bit longer if you prefer your flapjack slightly crisper
- Run a palette knife around the edge of the tin then, after 5 minutes, mark the flapjack into bars or squares.Leave in the tin until almost cold, then cut into pieces.
Notes
- Don't be tempted to leave out the ginger. It adds flavour without being 'gingery'
- I like to cut this into different sized pieces to cater for different appetites
- Cherry - add 75g quartered glace cherries
- Raisin - add 100g raisins. Replace the golden syrup with honey
Charlotte Anthony says
I’ve tried making these twice and both times it comes out more of a crumbly mess than actual slices, any help as to why this could be?
Rukshana says
Hi. Please help! I made this once and the taste was yummy, but it burnt quite a bit around the edges (baked for 20 mins) and then went REALLY hard and we couldn't eat the edge squares. Before putting in the oven I doubted the gas mark, as you have said gas mark 6. Am I right should it be gas mark 4 or something?
Would like to try again.
Susie Collings says
Hi Rukshana, Gas mark 6 is the right conversion, but your oven might run a bit hot. Two things to do: turn the gas down to mark 5 and/or check the flapjack after 15 minutes.
Heidi says
Tastes amazing but burnt around the edges? Followed
The instructions to the letter!
Susie Collings says
Hi Heidi, Your oven might be a bit hot - they vary - so try turning it down a little and/or checking the flapjack after 15 minutes.
Dan says
Worked the best I have ever found!!
Susie Collings says
Hi Dan, I'm so pleased you like the recipe 🙂
Claire Bolton says
Have just made this flapjack and it looks great. I used a silicone square tin and lined it and have just marked it to cut up later.
Susie Collings says
Hi Claire, Hope you love it 🙂
Imogen Skinner says
Every single time I've made flapjack it has always turned out dark and brittle. So this time, I searched for a new recipe and found this one and let me tell you: it is PERFECT!! So soft and buttery, I love the extra saltiness. I didn't have any ginger so I used cinnamon and it was so lovely. Thank you for this recipe!
Susie Collings says
Hi Imogen, So pleased you like the flapjack. I had the same problem until I found my mum's handwritten recipe!