I don’t know if you can beat a flapjack. Not only because it is quick, so easy and made from things you probably have in the cupboard. No, more in terms of what it delivers. Sweet, chewy, toffeeish (is that a word?) and supremely satisfying. A perfect mouthful.
My children have just been for an adventure in the woods, along with two friends, and part of the supplies taken on this expedition were flapjacks. Just the thing on a chilly and breezy half term Wednesday. They came back pink cheeked and jolly from their jaunt and all with room for one more piece – in the nick of time I might add as the friends’ Mother and I were slowly working our way through the rest of the tin.
I have always loved Flapjacks and homemade are infinitely better than bought. You can customise as you please, chewy or crisp (cook a bit longer) – add raisins, seeds, nuts or chocolate chips. In short, these are the ideal treat to whip up this half term. Yes there are many more exotic cakes and confections that you can make if you have the time (and energy). For me though these hit the mark exactly, quick, easy and somehow just right.
I think of flapjacks as old fashioned and nostalgic and for some reason always make them with Imperial measurements. I find this the easiest way to remember them and I know these amounts make flapjacks just how we like them. You can use 4oz of sugar if you want them a little gooier but I find 3 is just right.
3oz demerara (or any brown) sugar
2 tablespoons golden syrup
Pinch of salt
Preheat the oven to 170 and line a tin around 8 x 26cm with baking parchment. Put the butter, sugar, syrup and salt into a large pan and melt gently. Add the oats, give it all a good stir and spread in the prepared tin. Bake for 10-25 minutes. Remove from the oven and leave for 5 minutes before marking into bars. Leave for a further 10-15 minutes before trying to separate – any sooner and they might fall apart.