I don’t know if you can beat a flapjack. Â Not only because it is quick, so easy and made from things you probably have in the cupboard. Â No, more in terms of what it delivers. Â Sweet, chewy, toffeeish (is that a word?) and supremely satisfying. Â 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. Â Just the thing on a chilly and breezy half term Wednesday. Â 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. Â You can customise as you please, chewy or crisp (cook a bit longer) – add raisins, seeds, nuts or chocolate chips. Â In short, these are the ideal treat to whip up this half term. Â Yes there are many more exotic cakes and confections that you can make if you have the time (and energy). Â 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. Â I find this the easiest way to remember them and I know these amounts make flapjacks just how we like them. Â You can use 4oz of sugar if you want them a little gooier but I find 3 is just right.
3oz Â 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. Â Put the butter, sugar, syrup and salt into a large pan and melt gently. Â Add the oats, give it all a good stir and spread in the prepared tin. Â Bake for 10-25 minutes. Â Remove from the oven and leave for 5 minutes before marking into bars. Â Leave for a further 10-15 minutes before trying to separate – any sooner and they might fall apart.