Super yummy flapjack

It is my mum’s birthday and she doesn’t like cake! I know what a weirdo… Anyway I have to make her something, and she has requested flapjack. I am going to follow a recipe from this brilliant book, that Ollie’s mum got me for my birthday. It is called ‘Step-by-step baking’ by Caroline Bretherton. It is brilliant because it is full of pictures so you know if you are going wrong or not! It also has a great selection of things to make, it’s not just cakes and biscuits. As it has a section on savory baking too; such as quiche and bread.


Flapjack is really simple to make and tastes so good! You will need:

A square 25cm cake tin

225g of butter

225g light soft brown sugar (I like to use Muscovado sugar)

2 tbsp golden syrup

350g rolled oats

The first step is to preheat the oven to 150 degrees or gas mark 2. Then you need to grease your tin you can either do this with butter or you can use baking parchment. I am going to use parchment because I think it makes it easier to get out.

next you need to measure all the ingredients; except the oats into a heavy bottomed saucepan, and heat on a low to medium setting.

Make sure you stir constantly so that the sugar does not burn! This is the best stage I could just eat this on it’s own. once the mixture has completely melted remove from the heat.

The next stage is to add the oats. Pour the oats in the saucepan and mix until they are totally covered in the mixture. Actually I think this might be the best stage forget about cooking it it is too delicious!

Now you can put the mixture into your cake tin. push the mixture down with the back of a spoon to make it flat and just about even. To make it really neat you can put a spoon into hot water and use the back to flatten it.

The Next step is to cook it in the oven for about 40 minutes until it looks lovely and golden. If it looks as though it is cooking better on one side than the other, turn it round in the oven. Once it has cooked remove from the oven and leave it to cool down for about 10 minutes.

Once it is cool you can cut it into squares or slices. Last time I made this I used a silicone tin and promptly cut straight through it… So it really is much better to use a metal one. The slices can be a bit tricky to get out so you can use a palette knife or fish slice.

There are several variations of this recipe. Sometimes I like to put fruit in such as cranberries or sultanas. You could also cover them in chocolate. To do this put some dark chocolate in a glass bowl with a small amount of butter; and heat over a saucepan of boiling water being careful not to let the bowl touch the water. once it is all melted and mixed together you can dunk the corners of the flapjack into the chocolate and leave to cool.


May 8, 2012. Uncategorized.

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