Flapjacks are a staple of school life in the UK. At least they were when I was a child. They have now probably been overtaken by trendy pre-wrapped granola and raw bars (who am I kidding?!). But when I was a child, flapjacks were the absolute pinnacle of quality homemade goodies that could be found tucked in a lunchbox.
When I was at secondary school I remember the music teacher making flapjacks for the teachers’ coffee break every day for about 2 years to fund the purchase of a new grand piano for the school. Dedication to the cause indeed. And when I was at medical school, triangle shaped flapjacks featured regularly as a post- Dissection Room snack. I kid you not. But I think I’d better leave that particular conversation there….
Flapjacks are not tricky. Buttery, sugary, utterly sinful but ridiculously easy with one caveat – as long as you have the right sized tin and oven temp. Too large a tin and your flap jack will be too thin and crispy, too small and it will be too thick and chewy. I like mine crispy. You have been warned. And please don’t ask me for nutritional information. I like to eat mine, albeit very occasionally, without a guilt complex.
- 90g demerara sugar
- 90g granulated sugar
- 175g unsalted butter
- 1 heaped tbsp golden syrup
- good pinch sea salt
- 350g jumbo GF oats (old-fashioned oats)
- Heat the oven to 150C or 130C fan.
- Butter a tin measuring approx 20 x 27cm.
- Place the sugars, butter and golden syrup in a medium pan and heat over medium heat until the butter has melted.
- Stir in the oats and salt and mix well.
- Tip the mixture into a greased tin and flatten down well with a spatula.
- Bake in the oven for 40-45 mins until golden brown.
- Allow to cool and tip out of the tin as one piece before absolutely cold, or you might have trouble getting them out of the tin! Cut into squares or triangles once absolutely cold.