Instead of having a biscuit tin or a biscuit jar like many people do, I am the type of person who would rather own a flapjack tin! As crazy as it may seem I would choose a flapjack over a biscuit any day. The sweet, nutty, toasty flavour compliments the flaky, chewy texture well, making it so delicious.
For me, flapjacks have to have that chewy texture, and to get that they must be cooked in the oven for the perfect amount of time. However this also depends on the size of the tin and the amount of oats used, for this recipe I used quick cook porridge oats.
Oats are packed full of nutrients and are a great source of energy. Which is why they make a great morning or lunch time snack. Or if you are fasting this month like me, then a great snack for Suhoor (the pre-dawn meal before Muslims begin fasting).
Flapjacks can be made to suit your taste, golden syrup can be substituted for honey, you can also include fruit such as dates or dried apricots.
Begin by melting the butter into the brown sugar, and golden syrup (be careful not to burn the mixture). Here you could also add in a tsp of peanut butter, just to add more of a nutty salty taste. In this step you are more or less creating a very basic toffee sauce.
Once melted, remove the pan from the heat and add in the oats and mix until well combined. Then also add in the chocolate chunks and assorted nuts. I used a mix of macadamia, peanuts, cashews, pistachios and almonds.
Line your baking tray with grease proof paper, this ensures that the flapjacks will not stick to the baking tin. It also makes it much easier to remove the baked flapjacks from the tin once they are cooked.
Pour the oat mixture into the lined baking tin.
Compact the oats into the tin using the back of a spoon, take your time doing this as it will ensure that the baked flapjacks do not crumble and fall apart when portioned. Then, bake in the oven at 180°C/Gas mark 4 for 10-12 minutes, this will ensure that they are nice and chewy. If you prefer crunchy flapjacks then bake for slightly longer 14-16 minutes.
Once the flapjacks are cooked, allow them to fully cool in the tin. Then place onto a chopping board and portion using a sharp knife.
Makes: 16 squares
Preparation: 5 minutes
Cooking: 12 minutes
- 75g Unsalted butter
- 30g Golden syrup
- 75g Soft light brown sugar
- A pinch of salt
- 1 tsp Peanut butter (optional)
- 170g Porridge oats
- 40g Assorted nuts (roughly chopped)
- 40g Chocolate chips/chunks (Optional)
- Preheat the oven to 180°C/Gas mark 4
- Line a 7 x 7 inch square baking tin with grease proof paper.
- Over a low heat, melt the butter, syrup and brown sugar in a small saucepan, stirring often until the sugar has dissolved.
- Add a pinch of salt, then remove the pan from the heat.
- Next mix in the oats and and chopped nuts, until well combined.
- Then tip the mixture into the baking tin and press down to compact the mixture.
- Bake in the oven for 10-12 minutes for a soft and chewy flapjack, or 14-16 minutes for a firm crunchy flapjack.
- Once baked leave to cool completely before turning out of the tin.
- Then using a sharp knife portion the flapjacks into evenly sized squares and enjoy.
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