Oaty, chewy and deliciously-sweet, our flapjacks are the perfect teatime treat or addition to a packed lunch. With just six ingredients, these flapjacks are so easy to bake and ready in just half an hour.
Flapjacks will keep in an airtight container at room temperature for up to two weeks.
6 ingredients6 steps
Gluten Free
Nut Free
Vegetarian
Method
Step 1
Preheat the oven to 180°C (350°F or gas mark 4). Line a tin with baking paper, the tin should approx measure 28cm x 18cm x 3cm or 11in x 7in x 1.2in
Step 2
In a large pan gently heat the butter or margarine, golden syrup and maple sauce. Heat until the butter is all melted, do not boil. (Using a wooden spoon is advised)
Ingredients for this step
225gUnsalted butter (softened)
3 tbspSilver Spoon Golden Syrup
1 tbspMaple syrup
Step 3
Remove pan from the heat and add in the oats, sugar and salt. Mix very well until all the oats are covered.
Ingredients for this step
340gPorridge oats
1/4 tspSalt
Step 4
Put the mixture into the prepared tin and smooth evenly into the corners.
Step 5
Bake in the oven for approximately 15 minutes, then turn the tin around and bake for a further 5 minutes. Bake until golden brown.
Step 6
Remove the tin from the oven and allow to cool for a short while. With a palette knife lightly mark out into 16 pieces before it sets. Cut up when cold.
Ingredients
MetricImperial
For the Flapjack
225gUnsalted butter (softened)
170gBillington's Unrefined Golden Caster Sugar
340gPorridge oats
1/4 tspSalt
3 tbspSilver Spoon Golden Syrup
1 tbspMaple syrup
Utensils
28 x 18 x 3cm or 11 x 7 x 1.2in tin
Saucepan
Baking paper
Palette knife
Nutritional information per 47g serving
Energy 249cal
Fat 13g
of which Saturates 7.7g
Carbohydrates 29g
of which Sugars 15g
Protein 2.7g
Salt 0.1g
31 Baker Ratings
The best flapjacks I have ever tasted
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No amount stated for sugar as part of second step?
