0 added
Item price
£3.25Price per unit
£13/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat the oven to 200ºC, gas mark 6 and grease and line a 20x30cm brownie tin with baking parchment.
Put the butter, sugar and golden syrup into a large, heavybased saucepan. Heat the mixture gently, stirring occasionally, until the butter has completely melted, then remove from the heat. There should still be visible sugar pieces in your mixture.
Mix both oats into the hot sugar and butter, and stir together until completely coated. Turn the mixture into the baking tray and, using the back of a spatula, press it down into an even layer. Sprinkle evenly with the sea salt flakes.
Bake for 13 minutes, or until the top has just started to caramelise and is a light golden colour. The mixture will still look runny and will be bubbling when you remove it from the oven, but will harden as it cools.
Leave to cool for 10 minutes in the tin, then score into bars or squares using a sharp knife. Once completely cool, cut into neat pieces. The flapjack will keep in an airtight container for up to 10 days.
The right measures
My measurements may seem a little precise at 210g butter and 190g sugar, but as this is for my best flapjacks, it really is worth getting the amounts spot on.
Lemon twist
Fold the zest of 1 lemon through the oat mixture, then drizzle the top of the cooled flapjack with melted white chocolate and allow to set before serving.
Spiced cashew flapjacks
Roughly chop a handful of cashew nuts and stir in with the oats, a little ground cinnamon, ginger and cardamom. Bake as recipe.
Whole v rolled
It’s absolutely fine to make this recipe using 100% porridge oats (these are oats that have been processed to create smaller flakes), but I like to add a portion of whole oats for texture and to boost the oaty flavour. Don’t use solely jumbo oats, however, as they won’t hold together well enough.
Chewy v crunchy
I like my flapjacks syrupy and soft – you should be able to tease them off the paper, but they should have a good squidge to them. If you prefer them crunchier, or want to pack them for a hike or picnic, bake for 5 minutes more.
Typical values per item when made using specific products in recipe
Energy | 1,210kJ/ 290kcals |
---|---|
Fat | 16g |
Saturated Fat | 9.7g |
Carbohydrates | 32g |
Sugars | 21g |
Fibre | 1.9g |
Protein | 2.7g |
Salt | 0.3g |
Book a slot to see product availability at your nearest Waitrose & Partners store
0 added
Item price
£3.25Price per unit
£13/kg0 added
Item price
£1.65Price per unit
£3.30/kg0 added
Item price
£1.80Price per unit
55.4p/100g0 added
Item price
£2.20Price per unit
22p/100g0 added
Item price
£2.95Price per unit
29.5p/100g0 added
Item price
£1.95Price per unit
£13/kg