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–+ servings
Flapjacks on baking paper.

Classic Chewy Flapjacks

Robyn
Chewy buttery flapjacks, the classic British treat that everyone finds hard to resist! Made from a handful of basic ingredients that you probably already have in your kitchen, these oaty bars are popular with young and old alike.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Course baking
Cuisine British
Servings 12 Bars
Calories 194 kcal

Equipment

  • Square baking tin 20 cm x 20 cm (8 inch x 8 inch)

Ingredients
  

  • 125 g butter unsalted
  • 55 g soft brown sugar
  • 125 g golden syrup
  • 110 g porridge oats (quick cook oats)
  • 110 g rolled oats
  • pinch salt

Instructions
 

  • Preheat the oven to 160˚C fan / 180˚C / 320˚F convection / 356˚F.
  • Line a 20 cm x 20 cm (8” x 8”) square baking tin with baking paper / baking parchment.
  • In a medium saucepan, place the butter, soft brown sugar and golden syrup, and place over a medium heat. Melt, stirring occasionally.
  • When the butter has melted and the brown sugar dissolved, bring the mixture up to a boil and let it boil gently for 30 seconds, then take off the heat.
  • Stir the oats and a pinch of salt into the melted butter and mix well, making sure the oats are all coated in the buttery syrup.
  • Pour the mixture in to the prepared baking tin and flatten out to an even layer, pressing the mixture down well with the back of a spoon.
  • Place in the oven and bake for 18-20 minutes until the flapjack is golden and the edges are a deep golden.
  • Let the flapjacks cool in the tin for 10 minutes before marking out the pieces using a sharp knife.
  • Leave the flapjacks to cool completely in the tin, then finish cutting in to pieces.
  • Store in an airtight container for up to 5 days.

Notes

STORAGE
Store in an airtight container at room temperature for up to 5 days.
Freeze: wrap the flapjacks well and freeze for up to 2 months.
INGREDIENTS NOTES
Sugar – soft brown sugar. Adds a butterscotch flavour to the flapjack bars and makes them slightly softer in texture.
Golden syrup – Tate and Lyle golden syrup is the star of old-school flapjacks, however they will work with other brands of golden syrups.
Butter – I recommend using unsalted butter and adding a pinch of salt. Because it’s melted before adding to the oats you don’t have to remember to take it out of the fridge. 
Don’t forget to mark in to bars whilst warm, otherwise it can become too hard to cut.
On the flip side, don’t be tempted to remove it from the tin before it has completely cooled. It will remain soft and crumbly and fall apart in your hands if you do so.

Nutrition

Calories: 194kcalCarbohydrates: 25gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 22mgSodium: 69mgPotassium: 75mgFiber: 2gSugar: 13gVitamin A: 260IUCalcium: 15mgIron: 1mg
Keyword easy flapjack recipe, flapjacks

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