Baking Dessert

Flapjacks

Name: Easy flapjacks recipe
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 8 bars
Ingredients: 220g rolled oats or spelt flakes; 200g unsalted butter, plus extra softened butter to grease; 100g golden syrup, maple syrup or honey; 50g soft brown sugar; Pinch of sea salt; Handful of chocolate chips (optional)

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30m

8 bars

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by delicious. team

delicious. team

Jun 02, 2020

You can add a handful of chocolate chips, chopped pecans, cranberries, dried blueberries, dried apricots or currants, or replace the oats or spelt flakes with your favourite muesli. You will need a 20cm square cake pan for this recipe. This is an edited extract from Oats in the North, Wheat from the South: The History of British Baking, Sweet and Savoury by Regula Ysewijn (Murdoch Books, $49.99).

220g rolled oats or spelt flakes
200g unsalted butter, plus extra softened butter to grease
100g golden syrup, maple syrup or honey
50g soft brown sugar
Pinch of sea salt
Handful of chocolate chips (optional)

Method

1.

Preheat oven to 160°C. Grease the cake pan with extra butter and line the base and sides with baking paper.
2.

Place the oats in a blender and whiz for 3 seconds. Place the butter in a saucepan over low heat and cook, stirring frequently, for 1-2 minutes until melted (make sure it does not bubble). Add the golden syrup, sugar and salt and stir until the sugar has dissolved. Remove from the heat and add the oats (or spelt flakes, if using), plus any other optional ingredients. Stir well.
3.

Firmly press the mixture into the prepared pan so the top is even. Bake in the middle of the oven for 20-30 minutes until golden on top.
4.

To make the optional chocolate topping, add the chocolate chips as soon as the flapjacks come out of the oven. Once they have melted, use a spatula to spread the chocolate.
5.

Leave the flapjacks to cool in the pan for 15 minutes. Using the baking paper, carefully lift the flapjack out of the pan and cut it into bars or squares to serve.