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!)
Eleanor Jones is an editorial assistant and writer by day, and a serial sugar junkie by night. A committed vegetarian, her posts are a mostly a mixture of tasty veggie treats and seriously decadent bakes. When she’s not cooking, Eleanor can be found watching old movies, cooing over expensive dresses, and searching the internet for pictures of animals in hilarious costumes. Her blog, mademoisellie, revolves around life, love and most importantly, food, in London.