Baking the classic Flapjack recipe
Hands up for scrumptious flapjack?
We do! It’s the perfect lunchtime or teatime treat, great for munching on a hike or perfect for an afternoon rest with a cuppa. Our favourite is a family-treasured recipe – Grandma Grace’s Flapjack. It’s the recipe we stole for our bread store, and we often get asked if we would share this yummy recipe – of course, we can! It has a lovely oaty texture, wholesome, comforting bites, and is an absolute winner. Grandma Grace will be delighted that we’re sharing this delicious recipe with you.
This homemade flapjack is one to keep hidden in the cupboard and yet always on hand for the unexpected visitor – well, that’s if you can resist having a secret nibble.
Ssh – don’t tell anyone, we won’t!
Ingredients:
227 grms butter
113 grms light muscovado Sugar
4 tbsp syrup
400 grms oats
Method:
- Preheat your oven to 180°C (356°F) . For a fan-assisted oven, the temperature is typically 160°C (320°F).
- Line a 20cm/8in a square baking tin with baking paper, and lightly grease the paper to ensure the flapjack doesn’t stick. Lightly with butter.
- Place the sugar, golden syrup, and butter in a small pan and heat gently. Don’t be tempted to turn the heat up; this is all about going slowly and gently. Once the sugar is dissolved and the butter is melted, the pan’s ingredients will look shiny and have the most amazing fragrance.
- Place the oats in a large mixing bowl. Then, add the syrup mixture to the oats, stirring thoroughly with a wooden spoon to ensure the ingredients are evenly coated. All of the ingredients need to be thoroughly coated for an even bake.
- Pop ingredients into tin and press lightly with back of wooden spoon.
- Bake in preheated oven for 20-25 minutes.
- Once out of oven, cool slightly, cut into slices and leave on a cooling rack.
Top tips to create the best flapjack in the North
Thoroughly dissolve the sugar with the syrup and butter in a pan for a nicer texture and bake. There is no rushing a good Grace’s flapjack recipe.
Be gentle with the mixture. Lightly press the flapjack ingredients into the baking tray with the back of the wooden spoon. Don’t be too heavy-handed, as the flapjack will become more biscuit-like in texture and crunchier than expected.
Once baked, place on a cooling rack. If left in the tin, the sugar may drift to the bottom, creating a soggy base.
Now simply enjoy with a lovely cuppa!
