I am a big fan of flap-jacks. I’ve made many variations but this simple recipe, a combination of many I’ve tried and tested, is my favourite. This is quite a light version; light in colour and flavour. I sometimes make a darker version of this recipe by using brown sugar and substituting a spoonful of syrup with a spoonful of treacle, you could also add mixed spice.
It always makes me laugh that flap jacks are somehow considered a virtuous treat. Yes they contain oats and will provide energy for hours, but they are also a riot of sugar, butter and syrup!! Oh well, I love them anyway….flap-jack anyone?
You will need
300g Margarine or unsalted butter
3 tablespoons of honey
3 tablespoons of golden syrup
pinch of salt
1 teaspoon of vanilla essence.
470g porridge oats
75g caster sugar
- Preheat oven to 170, Gas mark 4
- Slowly melt the margarine in a large pan and stir in the syrup, honey and sugar.
- Once this is all combined and smooth, add the salt and vanilla essence.
- Remove from the heat.
- Grease a shallow baking tray with margarine.
- Stir in the porridge oats.
- Once the oats are evenly coated, spread them into the tray and press down firmly.
- Bake in the oven for 25 minutes.
- Remove from the even and allow to cool in the stray for 5 minutes before scoring with a knife.
- Allow to cool completely before removing from the tray.
Try not to eat them all at once!