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:
- 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.
- Remove from heat and add the oats, desiccated coconut, salt and mix well.
- 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.
- 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!
Remember you can discover many other tasty recipes right here on the Lindy’s Cakes blog.