Every time flapjacks are on the menu, it brings cries of ‘yesssss’! Incredibly versatile and simple to make, try the plain version or add your favourites ingredients– dried fruit, nuts, seeds, or for those special occasions chocolate chips. Great for lunch boxes and afternoon snacks for children and adults.
75g Brown sugar
2 tbsp Golden Syrup
250g Porridge or Rolled Oats
3 tbsp Sunflower Seeds
3 tbsp Pumpkin Seeds
40g Sultanas, Raisins or Chopped Apricots
45g Mixed Chopped Nuts
50g Chocolate Chips
- Preheat the oven to 180° C \ Gas Mark 4.
- Place the butter, brown sugar and golden syrup in a saucepan over a low heat.
- Stir the mixture occasionally until butter and sugar have melted – you should have no grainy bits of sugar on the back of the spoon.
- Stir in the oats and mix well until oats are coated with the butter\sugar mixture.
- If desired, add any or all of the sunflower seeds, pumpkin seeds, dried fruit or chocolate chips and mix again until well coated. If you are putting all the options in, reduce the amount of oats by 50g
- Pour into a medium (20cm x 25cm approximately) rectangular baking tin.
- The mixture should be about 2cm thick in the tin.
- Bake for 15 to 20 minutes or until the top is golden.
- Cut into squares, then leave to cool completely before removing from the tin. You must cut the flapjacks when they come out of the oven as they go very hard and can be difficult to cut when they have cooled.