These are easy and quick to make (honest!) and truly the best flapjacks I’ve ever eaten. Crisp on the outside and chewy on the inside. I think its the golden syrup that does it….
A friend gave me this flapjack recipe and I’ve been making them for 10 years. The only problem is that when I make them I just keep eating them…. I’ve made them for my children, for school events, social events, church events. People love them!
Pre-heat your oven to 200 degrees or Gas Mark 6. I have a fan oven and put it to 180 degrees.
Get a large deep baking tray, grease it and line it with baking parchment. If you don’t the flapjacks will stick like cement!
(the one I use is about 30 cm x 35 cm)
Take a large pan and melt the following:
450g block margarine
4 tablespoons of golden syrup
(hint: put tablespoon in bowl of v. hot water before scooping out golden syrup. Stops it sticking)
Once everything is melted take it off the heat and add the following mix:
450 g porridge oats
340g Self Raising Flour
Adjust if too sticky or too dry.
Now put the mixture in the baking tray and cook for 10-15 minutes. Afterwards the flapjack mix in the baking tray to cool but start cutting it into pieces while it’s still warm.
You can do half quantities but use a small swiss roll tin instead for the right size.
with thanks to Clare Tomlinson for giving this recipe to me years ago.