There are few baked treats which generate as much discussion of desirable texture as the humble flapjack. Since they are not expected to be the beauties of the baking parade, their texture, like their inner goodness, counts for much more than their looks.
I think flapjacks should be chewy and pliable, dense but not dry. They are, and should remain, a vehicle for oats and syrup, and the texture should reflect this basic truth. I don’t hold with brittle, unyielding flapjacks, nor am I keen on fancy additions such as ginger, sultanas, dried cherries or a covering of chocolate.
The fact that golden syrup is a key ingredient in much domestic baking may vex you if you are outside the UK. There is no substitute, no matter what other books and Google might say, and it is not the same as corn syrup or maple syrup. But the good news is that Lyle’s Golden Syrup is more widely available than you may think, so please don’t give up too quickly.
Makes 12-16
165g/6oz soft brown sugar
165g/6oz butter
1 rounded tablespoon golden syrup
265g/9oz porridge/whole oats
- Pre-heat the oven to gas mark 2/150 C and lightly grease a 20cm/8” square baking tin.
- Place butter, sugar and syrup in a large saucepan and heat gently until the butter melts and stir with wooden spoon to combine the ingredients.
- Take off the heat, stir in the oats until well coated with the mix and tip into the baking tin. Gently press into place and smooth the surface with the back of a metal spoon.
- Bake for 40-45 minutes but check after 35 minutes to make sure they aren’t browing too quickly. I take the tray out just as the edges are brown and the surface has turned golden.
- The baking part is crucial. If you overcook them, flapjacks go crunchy so if you bake them in a coolish oven and check before the end of baking, you can achieve the right balance of chewiness and cookedness.
- Place on cooling rack. Cut into squares after about 10 minutes but leave to cool completely before removing (otherwise you’ll have collapsed flapjacks everywhere).
