Craving a classic British teatime treat that’s perfect for an on-the-road breakfast or to combat that afternoon slump? Follow our simple flapjack recipe. Our Flapjacks, packed with wholesome oats, offer slow-release energy and a delightful texture that’s sure to please.
They’re incredibly simple to prepare, making it a fun activity for kids too! Can’t find golden syrup? Corn syrup or honey with a touch of maple syrup work just fine. And if you’re catering to dairy-free needs, simply switch butter with your preferred dairy-free baking margarine. Yields 12 delightfully chewy flapjacks, perfect for a quick, energy-boosting bite. Let’s bake!
Check out our road trip food article for more great recipes!
Flapjack Recipe
Recipe Author
Experience the wholesome goodness of these traditional British Flapjacks. Packed with whole oats for sustained energy, they are perfect for a quick breakfast or to conquer that afternoon slump. Versatile and adaptable, these flapjacks are sure to become a favorite on-the-go snack! Enjoy this easy-to-follow flapjack recipe!
Equipment
- Large microwave-safe glass bowl
- Baking tin (approximately 8×12 inches)
- Baking Parchment
- Wooden spoon
- Sharp Knife
Ingredients
- 1⅓ cups unsalted butter
- ⅔ cup golden syrup
- 1 cup caster sugar
- ⅔ cup self raising flour
- 6 cups rolled oats
- 1 cup dark chocolate (melted)
- 1 pinch salt
Instructions
- Preheat your oven to 180 °C. Prepare a baking tin (approximately 20x30cm in size) by lining it with baking parchment.
- In a large microwave-safe glass bowl, combine the butter, sugar, golden syrup, and a pinch of salt. Heat in the microwave in 1-minute intervals, stirring well after each interval, until the mixture is completely melted and combined.
- Once the butter-sugar mixture is well combined, add in the oats and self-raising flour. Stir thoroughly until all the oats are wet and there are no dry spots.
- Pour the oat mixture into your prepared baking tin, spreading it out evenly. Press the mixture down firmly to ensure it binds together well.
- Bake in the preheated oven for 15 minutes, or until the flapjacks are golden brown and the top is slightly shiny.
- Allow the flapjacks to cool completely in the tin before cutting them into squares to prevent them from crumbling.
- If desired, drizzle melted dark chocolate over the cooled flapjacks. This can be done before cutting into squares for a neat appearance, or after cutting for a more rustic look.
Notes
- Remember, these steps may vary slightly based on individual cooking methods and ingredients used. Enjoy your baking!
- If using honey as a substitute for golden syrup, keep in mind it has a stronger flavor which might alter the taste of your flapjacks.
- Make sure to mix the oats and flour thoroughly with the melted ingredients to ensure no dry oats remain. This will help your flapjacks bind together better.
Nutrition
Serving: 1gCalories: 571kcalCarbohydrates: 71gProtein: 8gFat: 29gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 55mgSodium: 12mgPotassium: 264mgFiber: 6gSugar: 36gVitamin A: 636IUCalcium: 39mgIron: 4mg
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Storage
- Store these flapjacks in an airtight container at room temperature. They should stay fresh for up to one week.
- You can also freeze flapjacks. Once cooled and cut, place them in a freezer-safe bag or container. They will last for up to 3 months. Defrost at room temperature before enjoying.
Variations
- For a vegan variation, replace butter with plant-based margarine and choose vegan-friendly dark chocolate.
- For a more nutritious version, consider using whole-grain flour instead of SR flour.
- If you like a bit of fruit in your flapjacks, try adding dried fruit like raisins or dried cranberries. You can also add some nuts for crunch.
Top Tips
- Using a glass bowl for microwaving your butter, sugar, and golden syrup can help prevent overheating.
- Before cutting the flapjacks, ensure they have cooled completely to avoid crumbling.
- Press down the mixture into your baking tin before baking to ensure the flapjacks stick together well.