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!
- Large microwave-safe glass bowl
- Baking tin (approximately 8×12 inches)
- Baking Parchment
- Wooden spoon
- Sharp Knife
- 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
- 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.
- 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.
- 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.
- 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.
- 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.