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Olive’s Fabulous Flapjack Recipe

7th November 2011 by Lindys Team

This is a tried and tested recipe at Lindy’s HQ. We all love our accounts lady Olive’s fabulous flapjack. It is oatylicious, not too sweet and have just the right amount of chew! Olive likes to adorn hers with a decadent topping of dark chocolate, but these flapjacks are just as delicious naked! Or, if you would like just a hint of chocolate, try drizzling some randomly over your baked flapjack… looks pretty and a few less calories… if you’re counting!

A fabulous flapjack recipe

Do try this at home!

The ingredients you need

150g (5oz) butter (salted or unsalted)

80g (3oz) demerara sugar

1 Tablespoon (15ml)  Golden Syrup or honey

240g (8.5oz) porridge oats & a pinch of salt (Olive does not use jumbo oats)

20g (1 oz) desiccated coconut

200 g (7oz) Dark Chocolate (optional)

How to make and bake

Flapjack is really easy to make, so perfect for getting children involved too. Here’s what you have to do:

  1. Put the butter, sugar and golden syrup in a saucepan on your hob. Stir occasionally, using a wooden spoon, until the butter has melted and the sugar has dissolved. Olive's fabulous flapjack recipe melting the ingredients
  2. Remove from heat and add the oats, desiccated coconut, salt and mix well.
  3. Grease or line a baking tin, approx 18cm x 28cm x 3.5cm (7″ x 11″ by 1.5″ deep) in size or a smaller size tin if you prefer for deeper flapjacks.  Press mixture into the tin and with a palette knife or the back of a spoon, not too firmly though.Olive's fabulous flapjack recipe mixing the ingredients
  4. Bake: Fan oven 150 degrees Celsius (300 F or Gas Mark 2) for approximately 20 mins.

Leave your flapjacks to completely cool in the tin. Then if you wish, cover with 200 g (7oz) of melted dark Chocolate – it’s not as sweet as other chocolates. When set cut into squares and store in an airtight container.

This fabulous flapjack freezes well too!

Olive's fabulous flapjack recipe and make and bake

Remember you can discover many other tasty recipes right here on the Lindy’s Cakes blog.

Enjoy!

KiwiRachel

 

 

Filed Under: Recipes to Bake Tagged With: baking, chocolate, Recipe

Reader Interactions

Comments

  1. Ann says

    12th November 2011 at 7:25 pm

    Made these this afternoon took 25 mins (couldnt wait for them to cool completely before we all dived in though…!) Delicious with or without chocolate topping and ideal for lunchbox – reminded me of making them at school in home economics class! More recipes please!

  2. Lindys Team says

    14th November 2011 at 11:34 am

    Hi Ann,
    They are divine aren’t they! Still got some left in my fridge. Kids love then in their lunch box.
    More recipes please Olive!
    Marina

  3. Angela says

    6th February 2012 at 1:06 pm

    Hi! i wish to make this recipe for my Husband
    is the Coconut optional? as i am allergic to Peanuts and tree nuts including coconut?

    Angela

  4. Lindys Team says

    7th February 2012 at 1:11 pm

    Hi Angela,
    These flapjacks are delicious with or without the coconut.
    If you are taking the coconut out, swap this for extra oats to the same quantity.
    Happy baking!
    Marina

  5. Angela says

    8th February 2012 at 11:41 pm

    Thank you ever so much! will make these at the weekend!

  6. Sue Sharpe says

    21st March 2012 at 6:37 pm

    If I am going to add nuts to this recipe do I need to take any oats out? I don’t mind if they are a bit less stuck together so can I afford to bulk the dry ingredients out a bit with nuts? Regards Sue x

  7. Jane says

    5th April 2012 at 11:24 am

    Hello Sue,
    I would just add the nuts and not take any oats out.
    Jane

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