Flapjacks

Method

Method:

1. Preheat the oven to 180°C/Gas Mark 4. Place the butter, golden syrup, and sugar in a large, heavy-based saucepan. Heat gently, stirring often, until the butter has just melted, and the sugar is still slightly grainy.
2. Remove from the heat and add the porridge oats, salt, and desiccated coconut, if using. Mix together until evenly combined. Turn the mixture into a prepared baking tray, spreading it evenly and pressing down firmly with a fork or the back of a spoon.
3. For a soft and chewy flapjack, bake for about 20 minutes until a light golden color. For a crisper texture, bake until it reaches a medium golden color.
4. Run a knife around the edges to release the flapjack. Leave for 5 minutes, then mark into bars or squares. Allow to cool almost completely in the tin before transferring to a wire rack.
5. Store in an airtight container for up to 10 days.

Variations:

• Raisin and Honey: Omit the coconut and golden syrup, replacing them with 2 tbsp honey (about 50g), 100g raisins, and the grated zest of 1 unwaxed orange.
• Muesli: Replace the oats with 300g of your favorite muesli.
• Cherry and Coconut: Add 50g desiccated coconut and 75g quartered glacé cherries.
• Walnut and Maple Syrup: Omit the desiccated coconut, replace the golden syrup with 1–2 tbsp maple syrup, and add 75g chopped walnuts.

If you enjoy baking and creating tasty treats, why not join us for our Bread Day course, where you’ll also learn to make sweet delights like a mouth-watering chocolate brioche loaf.