Friday, 3 October 2014


Flapjack keep well in an airtight container.

You will get different results depending on which type of oats you use – Whole oats or jumbo oats don’t absort as much of the melted mixture as ROLLED OATS do, so the flapjack will be more syrupy but equally delicious!

Here's the recipe, taken from "Simple Cakes" by Mary Berry (P.90)

225g Butter
225g Demerara sugar (I used 150g)
75g Golden syrup
275g Rolled oats

2x 8” sandwich tins

1. Preheat the oven to 160C and line your tin with baking paper.
2. Melt the butter in a large pan along with the sugar and syrup stir continuously until melted.
3. Once melted add the oats and stir thoroughly.
4. Then pour the mixture into your tin
5. Press the mixture flat with the back of a spoon to level the surface.
6. Put into the preheated oven and bake for 35 minutes until golden brown.
7. Loosen the edges of the flapjacks from the sides of the tins with a small, flexible palette knife, then
leave to cool in the tin for about 10 minutes.
8. Tip the flapjack out and slice each round into 8 wedges. Leave on a wire rack to cool

***Take care not to overbake the flapjack or they will be very hard!

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