Sticky with syrup and oozing with oats, these classic chewy flapjacks are just as at home in a packed lunch as they are on a tea party table.
By Eleanor Jones
I am ashamed to say that in my youth, I saw flapjacks as a ‘healthy option’. The wholesomeness of their brown, oaty appearance and the fact that they didn’t have any bright colours or frosting smeared across their surface lulled me into a false sense of security and I munched many a morsel under the illusion they were guilt free.
As I grew older and supposedly wiser, the illusion was shattered and I realised that they were actually a pretty decadent snack, but I still couldn’t kick the flapjack habit. A veritable glut of oats, sugar and syrup, these classic chewy flapjacks are never going to make you skinny, but my goodness will they make you happy.
- 3½ cups (300g) rolled oats
- 1 cup (200g) unsalted butter
- ¾ cup (150g) golden caster sugar
- ¼ cup (50g) dark brown sugar
- 6 generous tbsp golden syrup
- Preheat oven to 160 degrees, and grease and line a rectangular baking tray.
- Place the butter in a saucepan and melt over a medium heat.
- Add the sugar and syrup and mix until everything is combined.
- Stir in the oats, ensuring that they are all evenly coated with the butter and sugar mixture, and then press into the baking tray.
- Bake for 35-40 minutes (you know your oven better than I do) until golden.
- Slice the flapjack into 15 pieces whilst still warm, but leave in tin to cool completely before serving.
- FEAST (and schedule a gym trip asap!)