Flapjack Recipe

Name: Flapjack Recipe
Cuisine: European, British
Ingredients: 180g muscovado sugar; 180g golden syrup; 250g butter (I love salted but you can use unsalted with a couple of pinches of salt to bring out the flavour); 500g whole oats (rolled oats are usually used in flapjacks but I like mine crumbly and not dense)

6 steps

Updated at: Thu, 22 Aug 2024 09:55:52 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories614.2 kcal (31%)

Total Fat29.4 g (42%)

Carbs81.1 g (31%)

Sugars39.1 g (43%)

Protein8.5 g (17%)

Sodium24.7 mg (1%)

Fiber6.3 g (23%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

180gmuscovado sugar

180ggolden syrup

250gbutter

I love salted but you can use unsalted with a couple of pinches of salt to bring out the flavour

500gwhole oats

rolled oats are usually used in flapjacks but I like mine crumbly and not dense

Instructions

Step 1

Pre heat the oven Heat the oven to 200C/180C fan/gas 6. Grease and line a baking tray.

Step 2

Mix all items together in a saucepan until melted and combined. Use a low medium heat so it doesn’t burn or over caramelise. If adding fruit or nuts add these now.

Step 3

Chuck in the lined and greased baking tray. Pat down gently so it will form a bar but do not fully compres. It should be approx 2-3cm deep. If thinner it will crumble and might go a bit hard.

Step 4

30 mins in oven at 180c. It should be soft and golden when you take it out. It will set more as it cools. The flapjack will be extremely hot due to the sugar content. Resist the urge to try a bit right out of the oven.

Step 5

Rest 10 mins, cut in tray before it’s too solid. Mine cut into 16.

Step 6

Leave to cool completely… can dip in chocolate but it’s already very sweet so would recommend dark chocolate

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