Published by Chesney Webb

Categorised in Quick Food

Flapjacks are another naturally flour-free bake that are perfect for making during lockdown. To make this delicious tray-bake, you’ll need butter, soft brown sugar, porridge oats and golden syrup. You can also throw in some raisins, nuts and seeds if you want to add a little more flavour to your bake. Once all of the ingredients are combined, press the mixture into your tray and bake for around half an hour or until golden brown. Allow the flapjacks to cool completely before cutting them into slices and serving.

Even without a reliable supply of flour, you can easily create a number of delicious and indulgent baked treats. Find out more, and learn about other activities to keep you busy in lockdown, by exploring our site or getting in touch with a member of our team.

Total time and servings

  • Prepation Time: 10 mins
  • Cooking Time: 10 mins
  • Total Time: 30 mins
  • Serves: 15

Ingredients

  • 250g butter
  • 250g brown sugar
  • 4 tbsp golden syrup
  • 450g porridge oats

Instructions

  1. Preheat oven to 180C (350F), Gas Mark 4.
  2. Place the butter and sugar in a saucepan. Over a gentle heat melt stir the sugar into the butter as it melts.
  3. Turn the heat off and stir in the golden syrup and porridge oats. Ensure all the oats are coated with the wet mixture.
  4. Lightly grease a 20cm square tin (8 inch).
  5. Transfer flapjack mixture to the greased baking tin. Using the back of a spoon, or a palette knife, smooth out the flapjack mixture to all corners of the tin as well as smoothing down the top.
  6. Place in the centre of the preheated oven for 20 to 25 minutes or until the edges start to turn brown. The mixture will still feel very soft to the touch – don’t worry, they will harden up more when they cool down.
  7. Cut them into slices whilst they are still warm, but leave them in the tin to cool down.
  8. Once they have cooled down, remove them from the tin. If they are not being served straightaway they can be stored in an airtight container.
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