Flapjacks are great for whipping up if you have people coming round and you don’t have the time or ingredients to bake a full blown cake. The majority of people love flapjacks so they are a sure fire win. This Flapjack recipe by Martha Collinson is an absolute cracker.
The recipe comes from Martha Collinson’s Twist.
I have to say these are far better than the average flapjack. Probably because they contain more calories!! They are chewy and buttery and with only four ingredients you can’t go wrong. Pete loves these but always insists that they need more golden syrup than the recipe states (3 tablespoons of golden syrup, opposed to the 1 tablespoon stated in the recipe).
On top of increasing the amount of syrup, I always double the whole mixture. The recipe says it makes twelve flapjacks, I found the mixture was quite thinly spread once I’d put it in the tin and everyone needs a decent sized slice of flapjack. If you like a thicker flapjack like I do, then double the quantities below. They keep for at least ten days in an air tight container so no need to worry about them going stale.
Personally I love chocolate in my flapjack so once the flapjack is cooked, I often spread over some melted chocolate on the top of a few pieces, once it has cooled down from the oven. Or when it comes out of the oven, I will wait a few minutes and whilst the top is still soft, I push in some chunks of chocolate or chocolate drops into the surface.
I find the cooking times in the recipe really over-bakes them so I have adjusted this slightly below.
Ingredients (double the quantities if you like a thick flapjack)
150g (6oz) butter plus extra for greasing
125g (5oz) demerara sugar
3 tablespoons of golden syrup
225g (8oz) rolled oats
- Pre-heat the oven to 220C/fan 200C/gas 6. Grease and line a 20 x 30cm tin.
- Add the butter, sugar and syrup into a large saucepan. Gently heat the mixture, occasionally stirring until the butter has melted and the sugar has dissolved.
- Mix the oats into the hot sugar and butter and mix together well, ensuring you fully coat the oats.
- Pour the mixture into the prepared tin and smooth the surface with a spatula or spoon.
- If you prefer soft and chewy flapjacks, cook for ten minutes or until the top has caramalised and is a light golden colour. If you prefer a crunchy flapjack, bake for another 5-10 minutes until the top is darker in colour.
- Leave to cool for 5 minutes in the tin. If you want to add chocolate chips, press them into the surface of the flapjack before it completely sets. Use a knife to cut into bars or squares and leave to cool completely. If you wish to add melted chocolate, do this once the flapjack has cooled completely.
If you try this flapjack recipe, let me know how you get on. You can reach me via my social media pages or contact me.