This easy flapjacks recipe is one of my most favourite on earth recipes. I’m totally serious. These flapjacks are so good I would do just about anything to get hold of one. They should be on everyone’s bucket list such is their deeply syrupy flapjack flavour and unabashed gooeyness. This recipe is one I am very proud of.
But first……..a midlife crisis.
Becoming middle aged slipped right up on me much like a silent assassin. One dark night I remember finding my very first wrinkle……..I discovered it a friends house at a night in with the girls. Incensed and outraged but most of all SCARED, I ran round hysterically shoving my face at them all. Frankly I am surprised that no one punched me in the throat.
Then followed a gradual cruel series of slackenings and general loss in all areas apart from body mass. Only last week I found myself the proud owner of a turkey wattle. I spotted it out of the corner of my eye as I passed a mirror. I did a double take…..it wobbled……what the flip is that?????? If I look up for any length of time it hangs dangerously low for about twenty minutes afterwards…….. Then I really wish somebody would punch me in the throat.
Skipping on twenty years I now find that in reality all our girly nights always include in depth conversations of our health as all of us confide and obsess about our myriad of symptoms. Unable to know for sure what the hell is going on with our bodies anymore. Is it new menopausal symptoms or something terminal????
Oh how we are envious of those friendship groups with a doctor amongst them….I knew I should have gone to University………. Instead we are reduced to swapping anecdotes and trying to think up ways of getting hold of black market HRT……They can’t expect us to carry on in this state. My doctors just seems content to waft a menopausal pamphlet under my nose. She is obviously twenty six. We need hard drugs woman or at the very least a hair transplant……
The Best Flapjacks Recipe.
In an effort to remember what it felt to be childlike without a raging hormone in sight. I have been researching hard how to create THE best flapjacks recipe evers. Sweet treats from way back when, are a particular passion of mine. My Nan’s Rock Cakes are another bake that I have recently recreated just the way I remember them. One bite and I am back in her kitchen, terribly chubby with crumbs all down my mohair jumper. Seemingly it’s all about the retro at the mo.
I have great memories too of incredible gooey, chewy flapjacks but it seems so often nowadays they are a little bland and mushy, much like shop bought pancakes.
A really good plain one is right up there with my most favourite things to eat ever. But I found that although the ingredients for flapjacks tend to be the same in most recipes the ratios do not. So I embarked on this most important quest and got through an acre of oats (positively healthy), five vats of butter (whatever a vat is..) and copious litres of golden syrup.
These are crisp on the outside and chewy within. Flapjack porn. Hard to achieve I know but these babies manage it effortlessly. Soft and gooey they are heavily laced with an incredible toffee flavour. They are enough to stop you in your tracks even on the most stressful headless (or hairless) chicken (turkey) days. One bite is SERIOUS heaven.
I began my search for the best gooey, chewy flapjack on the Smitten Kitchen site. One of the most incredible food blogs out there. I had seen that she had a recipe for Chewy Granola Bars and that inspired me to hit upon the magic ratio of sugar, butter and syrup for this best flapjacks recipe. She is a genius.
Through many trials I eventually came up with these stupendously glorious soft but chewy flapjacks. It is an easy flapjack recipe too consisting of simply melting ingredients in a saucepan and then mixing the toffee syrup into the oats.
I also take 50 grams of the oats and whizz in the food processor until they are flour like. This gives a great texture to the flapjack. However don’t worry if you don’t. We are just talking perfection here. It is only really necessary if your oats are big clean flakes without any smaller pieces. The general oats that you buy for porridge are a mixture of different sized oat flakes.
I try to heat the sauce into a bit of a caramel. Over a medium heat it starts to come up in thick bubbles (lava) and from then on you keep stirring. Err on the side of caution though and if you are not used to making caramel then leave it only twenty seconds once it starts bubbling.
If you are up for it then leave for another 20 seconds. It’s quite hard to tell because the syrup is dark already. As a guide on a medium heat I would say about 40 seconds in all. The dark brown sugar (soft) is already half way near a toffee flavour so don’t worry if you are not confident in making caramel. Just skip the making caramel bit and stir it into the oats after the first 20 seconds.
The mixture is quite wet before and after baking but firms up significantly when cold. They are ready when golden brown all over. Don’t let them colour too much. The edges have a tendency to darken quickly so make sure your oven is at the right temp.
I keep an oven thermometer in there all the time. I think my oven is possessed. One day can be very different to the next.
Remove from the oven and leave to cool in the tin. I like to put them in the fridge once cool to really get cold. In my genuine opinion these are the best flapjacks out there. Bold I know…..Eat them and weep…
I store them in an airtight container on grease proof paper. They should last for up to a week. Trust me they won’t need to. My children CANNOT get their little fists on them fast enough.
- Digital Scales
- Food Processor
- Large Saucepan
- Wooden Spoon
- Blunt Knife
- Baking Tin – mine is 8″ square
- Baking Liner or baking paper
- Oven thermometer – optional
The Best Flapjacks Recipe
The Best Flapjacks. Crisp on the outside and chewy within. One bite and you're converted. Easy to bake with the kids and a delicious treat for the adults. A true family bake.
- 400 grams rolled oats
- 100 grams dark brown soft sugar
- 180 grams unsalted butter
- 1/2 tsp salt
- 200 grams golden syrup
- 100 grams light brown sugar
Preheat your oven to 180 C/350 F/Gas Mark 4. Whizz 50 grams of your measured out oats in the food processor until mostly flour like. Add to the 350 grams of oats in a large mixing bowl. Have your non stick baking tin ready. I used a non stick 8" square tin that I lined with bakoglide but baking paper will do the same job.
Place 100 grams dark brown soft sugar - 180 grams unsalted butter - 1/2 tsp salt - 200 grams golden syrup - 100 grams light brown sugar in a medium sized saucepan and gently melt it all together whilst stirring. Increase the heat a little until the syrup forms thick bubbles and looks a bit like molten lava. Be careful to only increase the heat moderately. Keep watching as you don't want it burning at all. This bit takes only a minute once all the butter has melted.
Pour that seriously hot syrup onto the oats and being careful not to get any on yourself stir it all in.
Empty it all out into your 8 " square or similar sized tin and spread it out evenly. I find a metal spoon is the best tool for this. Bake for about 15 mins and until the whole thing is a golden brown on top. Not too dark. Watch that the edges don't catch too much.
Leave to cool in the tin but mark the squares out with a knife before it does so. As they cool they will harden and crisp up. Don't be tempted to eat one before they are completely cold. I recommend putting them in the fridge if you can't wait too long and have even put a square in the freezer because I am crazy for one.
Apply to Nostalgic Face with a Turkey Wattle.
- Be particular about your sugar. If poss do use the 100 grams of dark brown soft sugar. If not then get your caramel sauce as dark as you dare.
- Use an oven thermometer to make sure your oven doesn't get too hot and burn the edges.
- Allow the flapjacks to cool completely and seriously consider putting them in the fridge for an hour. It really seems to improve them!
- Use a 8 " square tin or similar size.
You must hold yourself in check and wait until fully cold to experience these flapjacks at their best. That usually takes a couple of hours at least. I put them in the fridge to hurry the process along once they are nearly cool but I mark out the squares in the flapjacks whilst they are still warm in the tins. I would even go so far as to say that these are actually better the next day. Excruciating but true………
PIN ME FOR LATER!
Here are another few incredible and easy sweet treats that the children love, click here for absolute heaven
I have linked this post with Baking Crumbs over at Jo’s Kitchen Larder – Dream Team over at 3 Little Buttons , Mom of Two Little Girls – Shank You Very Much . Fiesta Friday and Jenny at Dragon Fly Home Recipes – Recipe of the Week- A Mummy Too – Bake of the week over at Casa Costello and Mummy Mishaps – Cook, Blog, Share over at Everyday Healthy Recipes