This is a recipe that I’ve adapted from another as I didn’t want flapjacks with fruit or nuts or chocolate. I wanted plain, normal and simple flapjacks as they are really filling as a pudding or after school treat for the boys.
We’re on a budget so I’m really looking at inexpensive food (cheap sounds awful and gives total the wrong impression when it come to food I think) that’s healthy and will fill them up. Yes flapjacks has tonnes of sugar and butter so it’s not totally healthy but I still think they are a good staple that I ate lots of when I was little.
They are really easy to make, here’s how I did it…
6ozs/175g golden syrup
60zs/175g muscovado sugar (I just used an unrefined one that I had but I would use normal white sugar if I didn’t have any brown in)
12ozs/350g porridge oats (I used the normal very inexpensive everyday value ones from the supermarket)
You will need a greased, 20cm tray to bake the flapjacks in.
Preheat the oven to 150c/300f/gas mark 2
1. Melt the butter, golden syrup and sugar in a pan.
2. Once the mixture is melted stir in the porridge oats.
3. Stir until they are really mixed in well.
4. Pour onto the tray and pat down the mixture so it’s all flat.
5. Bake in the oven for 40 mins or until golden brown.
6. Leave to cool for 10-15 mins before cutting.
7. Cut into the size you’d like and put in an airtight container.
They’ll keep for some time but I have to say they never last long in our house!