This flapjack recipe is really simple and a perfect quick treat. It takes very little time to prepare and really is super easy! My daughter loves making these and has perfected her recipe over the last month (and I’m not complaining!) She also took these photos for today’s blog post. I wasn’t kidding when I said she would be taking over soon 😉
We’ve been incorporating baking into our new home school timetable most days. This way we have been practising maths – weighing and measurement, science (baking is science after all), food and nutrition and of course, photography – both taking and editing! Not bad for a 30 minute home lesson 😉
You can mix them up a bit and add in chopped nuts or dried fruit if you want to, raisins work well, or dried cranberries are a good alternative.
Have you seen my new YouTube channel? I’m uploading weekly videos (check out last weeks here) and it would mean a lot if you could pop over and hit the subscribe button. If there’s anything you’d like to see please feel free to get in touch – it’s a work in progress and I’m open to ideas!
Let me know what you’ve been baking this week in the comments 🙂
Chewy and buttery flapjacks
- 200 g Butter unsalted
- 150 g Caster sugar golden
- 4 tbsp Golden Syrup
- 350 g Oats
Preheat oven to 150°C (fan)
Melt the butter, sugar and golden syrup together over a low heat
Pour the sugar and butter mixture over the oats and stir well to coat everything
Line a tin with grease-proof paper, pour the mixture in and flatten with a spatula
Bake at 150°C for about 25 minutes, until the top is bubbling and slightly golden
Leave to cool for 5 minutes, then cut into pieces while still slightly warm