Here’s a tray that we prepared earlier! Flapjacks are almost part of our staple diet as everyone loves them and they’re pretty darn easy to make. Ideal as lunchbox treats or in my case a post-run sugar boost!
The flapjack recipe below is quite flexible in that you can swap margarine for butter if you like yours rich and rather than 50/50 white and brown sugar try just brown.
Keep the flapjacks in an airtight container for a couple of days and they become lovely and sticky with a crisp top. Very moreish. Awesome 🙂
- 225g margarine or butter
- 2 tbsps golden syrup
- 460g oats
- 112g white sugar
- 113g soft brown sugar
- Put the butter and syrup into a saucepan and melt gently over a low heat.
- Put the oats in a large mixing bowl and mix in the sugar.
- Pour the melted butter and syrup over the oats, mixing well with a wooden spoon until evenly coated.
- Put the mixture in your (30x20cm approx) baking tray and flatten well with the back of a spoon.
- Bake in the centre of a pre-heated oven; 180c/350f for about 30-35 mins until golden brown on top.
- Remove from the oven, allow to cool for just a couple of minutes and then mark into squares. Run a knife around the edge of the baking tray too.
- Leave until nearly cold before removing from the tray otherwise they’ll break up when you try and remove them. Store in an airtight container.