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Martha Collison's Favourite flapjacks
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A flapjack is always one of my go-to bakes if I am in a hurry. My recipe is a one- pan method, which means minimal mess, and with only four ingredients, it is one of the simplest recipes in this book.
Despite being so easy to rustle up, the satisfaction gained from a perfectly chewy, buttery flapjack is that of something far more complex. Try adding different dried fruits and toppings to make this classic recipe even more special.
Makes: about 12 large squares
150g butter, plus extra for greasing
125g demerara sugar 1 tbsp golden syrup 225g rolled oats
You will also need a 20 x 30cm brownie tin.
Preheat the oven to 200°C/180°C fan/gas 6. Grease a 20 x 30cm tin and line with baking parchment.
Putthebutter,sugarandsyrupintoalargeheavy-basedsaucepan.Heat the mixture gently, stirring occasionally, until the butter has completely melted and the sugar has almost dissolved.
Mixtheoatsintothehotsugarandbutter,andstirtogetheruntilallthe oats are completely coated.
Turn the mixture into the prepared tin and use the back of a spatula to press it down into an even layer.
Forsoftandchewyflapjacks,bakefor15minutessothetophasjust started to caramelise and is a light golden colour. For crunchy flapjacks, bake for a further ten minutes.
Leavetocoolforfiveminutesinthetin,thenuseasharpknifetomark into bars or squares. The flapjacks will keep in an airtight container for up to ten days.