My flapjacks are famous amongst my friends. I once took some to work and was told by several people I could give up my job and make flapjack for a living. I think that would be rather foolish, but you get the point! Sorry if you think I’m blowing my own trumpet, but try these and see what you think – I’d love to know, so please leave me a comment below!
So the time has come to share my recipe…
Check out the variation ideas at the bottom too!
170g/6oz brown muscovado sugar
4 generous tablespoons of golden syrup
1/2 tsp ground ginger
1/4 tsp salt
400g/14oz rolled oats
50g/1oz desiccated coconut
1. Gently melt together the butter, sugar and golden syrup.
2. Add the salt and ginger. You may like to adjust the qualities to taste, I like a nice gingery kick! You might also like less salt.
3. Pour in the oats and coconut and stir well.
4. Spread the mixture into a lined baking tray, that’s about 20 x 30 cm, or smaller if you want the flapjacks to be thicker.
5. Bake at 180 degrees for about 20 minutes, until it’s starting to crisp on top and around the edges. Over-cooking it will make it more crispy, but I must prefer it to be gooey. Cut up, allow to cool and enjoy!
Chocolate lover? Try leaving out the ginger, and adding chocolate chips. Or keeping the ginger, and adding chocolate chips. Both would be lush.
Not a coconut fan? Leave it out and add around 50g/1oz extra oats.
Raisin or nuts? Add an ounce or so of raisins or nuts, or both.
Plain Jane? Leave out the ginger and coconut and get back to basics. It’s still delish!
I hope you enjoy it as much as we do, on an all-too-regular basis! It’s certainly not healthy. But it’s so so good.
Do you have a ‘signature’ recipe? I’d love to hear about it!