- Press Firmly: Be sure to press the mixture down firmly in the tin before baking. This ensures the flapjacks hold together and don't crumble when you cut them.
- Add Extra Flavor: Experiment with different dried fruits, nuts, or seeds. You could try adding coconut flakes, dark chocolate chunks, or chopped almonds for a twist.
- Use Fresh Ingredients: Ensure your oats are fresh for the best texture. Old oats can sometimes make the flapjacks dry or crumbly.
- Cool Completely Before Cutting: Let the flapjacks cool completely in the tin. This helps them firm up, making them easier to cut into neat squares.
- Freezing for Later: If you have extra flapjacks, you can freeze them for up to a month. Wrap them in parchment paper, place them in a freezer-safe container, and pop them in the freezer. Simply thaw when you're ready to enjoy!
- Customize the Sweetness: Adjust the level of sweetness to your liking. You can reduce the syrup or try using honey or maple syrup as alternatives for a different flavor profile.
- Use a Non-Stick Tin: If you don’t have baking parchment, consider using a non-stick tin for easier removal and to avoid sticky situations!
Easy Delicious Flapjacks
Discover the timeless charm of flapjacks! Learn about the history of these delicious, chewy oat bars and why they remain a favorite snack
Equipment
- 1 baking dish or square cake tin
- 1 saucepan
Ingredients
- 150 g butter
- 150 g golden syrup
- 75 g cranberries
- 75 g raisins
- 50 g dried apricots
- 300 g oats
- 1 egg
Instructions
- Preheat the oven to 200°C (180°C Fan). Lightly oil the square cake tin and line the base and sides with baking parchment.
- Melt the butter and syrup together in a saucepan over low heat. Stir regularly until fully melted and combined. Once melted, remove from heat.
- Add the cranberries, raisins, apricots, and oats to the mixture. Stir well to combine, then crack in the egg and mix thoroughly.
- Transfer the mixture into the prepared tin. Use the back of a metal spoon to press it down firmly and evenly. Ensure the oats are well compressed so they hold together when baked.
- Bake for 18-20 minutes, or until the flapjack is golden and lightly browned around the edges.
- Mark the flapjack into 12 pieces while it’s still in the tin (don’t cut all the way through). This makes it easier to cut once cooled.
- Cool completely in the tin. Once cooled, cut the flapjack into pieces using a sharp knife.
- Keep the flapjacks in an airtight container, placing a layer of parchment paper or foil between each piece.Enjoy these delicious, chewy flapjacks as a healthy snack or energy boost!