Flapjack is traybake cut into slices and made from oats, butter, sugar and syrup. My version also contains condensed milk which gives it its soft texture.
This is my original version and I have lots of different flavours on my website to try!
I have tried lots of different versions of flapjack and some just fell apart and ended up on fruit crumbles and others were rock hard and nearly broke my teeth!!!
This recipe is made with condensed milk and holds together perfectly and it is a nice soft flapjack.
To start making the flapjack pre-heat the oven to 170 degrees centigrade (150 degrees fan) then line a 9” x 9” (23cm x 23cm) square tin with baking parchment.
In a medium sized pan melt the butter, light brown sugar, condensed milk and golden syrup on a very low heat until the sugar has melted.
Weigh the porridge oats into a large bowl.
Then add the melted butter mixture into the oats and mix until fully combined.
Put the oat mixture into the tin and flatten using a palette knife. This is the one I use available on Amazon
Bake for 20 minutes until the edges go slightly brown. The middle will still be very pale but it will set as it cools.
Leave to set in the tin then cut into squares. It is best to leave overnight or place in the fridge to make sure it is completely cold before cutting into slices.
Sarah’s Flapjack
Sarah’s Servings:16
Sarah’s skill: Easy
Baking time: 20 minutes
Ingredients:
225g Butter
180g Light brown sugar
150g Condensed milk
65g Golden syrup
375g Porridge oats
Method:
Pre-heat the oven to 170 degrees centigrade (150 degrees fan).
Line a 23cm x 23cm (9” x 9”) square tin with baking parchment.
In a medium sized pan melt the butter, light brown sugar, condensed milk and golden syrup on a very low heat until the sugar has melted.
Weigh the porridge oats into a large bowl. Then add the melted butter mixture into the oats and mix until fully combined.
Put the oat mixture into the tin, flatten then bake for 20 minutes until the edges go slightly brown. The middle will still be very pale but it will set as it cools.
Leave to set in the tin then cut into oblongs/ squares. It is best to leave overnight or place in the fridge to make sure it is completely cold before cutting into slices.
Equipment Used
Sarah’s extra slice……
Do not bake for more than 20 minutes.
If you cool it in the fridge it makes it easier to cut.
This flapjack can be frozen for up to 3 months. I recommend freezing as individual slices and wrap well in clingfilm.
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