Flapjacks

These are insanely addictive, more so than any other type of flapjack I have made and I DO NOT KNOW WHY. I just cannot figure it out.

What I do know however is that for the sake of our health I should not make them too often, two people should not eat 16 flapjacks in 3 days...

Chocolate topped flapjacks 

makes 16

150g plain flour
215g oats
175g light brown sugar
135g butter
45ml golden syrup
120g dairy milk

Preheat the oven to 180C/160C FAN and grease a square or rectangular dish. I used a square silicon mould which does not need greasing.

Mix the oats, flour and sugar in a large bowl. Put the golden syrup and butter into a pan over a gentle heat, stir occasionally, until melted. Tip into the dry ingredients and mix until well incorporated.

Press into the prepared pan until level. Bake in the oven for 15-20 minutes until golden.

Leave in the pan until fully cool. Once cool gently melt the chocolate and spread evenly over the top. Leave until the chocolate has set then cut into pieces and EAT!

Oaty slices

I was going to call these flapjacks but they did not really turn out that way. Instead of a soft chewy flapjack with crunchy edges these were all crunchy, like a biscuit with only a slight chew in the very centre.

Not sure if I dropped the ball when weighing things out or if I knocked the temperature setting on the oven. Still the verdict all round was that they were yummy, and if only I knew whatt I did I could make them again.

I made these using the remaining ingredients from Frances, as part of the seasonal ingredient swap, (I also made spiced fruit and nut shortbread)

Oaty slices

makes 16

175g porridge oats
70g cranberries
50g walnuts, roughly chopped
tsp cinnamon
tsp mixed  spice
130g butter
35g golden syrup
105g light brown sugar

Preheat the oven to 160C/140C FAN and grease and line a brownie tin , or similar.

Mix the oats, cranberries, walnuts and spices in a large mixing bowl.

Gently heat the butter, golden syrup and sugar over a low heat until the butter has melted.

Add the liquid to the dry ingredients an mix until thoroughly combined. Press into the prepared tin and bake for 30-35 minutes until lightly golden. 

Leave to cool in the tin for 15-30 minutes then use the lining paper to transfer onto a wire rack. Cut into 16 pieces while slightly warm and then allow to finish cooling.

If anyone makes these can you let me know if they turned out like flapjacks or biscuits!

Fruit and nut flapjacks

Ah flapjacks, they start off so well don't they? You fill a bowl chock full of things that are good for you, oats, fruit, nuts etc. You then diligently turn and fill a pan with butter, syrup and sugar! However we must not lose sight of the fact that all the good stuff is still there!

Yes I am justifying to myself that these are an excellent energy boosting snack and perfect before dance rehearsals.

They are super quick and simple to mix up and a batch can be in the oven within 10 minutes.

These flapjacks are a bit of a hotch potch of things I had to use up in the cupboard, but I love love love the finished result. Peanuts will definitely be making a welcome reappearance in flapjacks again.

Fruit and nut flapjacks


makes 16


175g oats
35g chopped pecans
40g halved peanuts
70g dried cranberries
70g currants
140g butter
25g golden syrup
125g light brown sugar
teaspoon vanilla paste (optional)


Grease and line a suitable tin with baking parchment, I lined my brownie tin. Preheat the oven to 160C/FAN 140C.


Put the oats, nuts and fruit into a bowl. Gently heat the butter, sugar and golden syrup until melted. Mix into the dry ingredients until thoroughly combined. Tip the flapjack mixture into the prepared tin, level and lightly press down with the back of a spoon. 

Bake in the oven for 30-35 minutes until lightly golden.

Leave to cool in the pan, when cool remove and cut into squares. 

These flapjacks keep in an airtight tin very well, and are robust enough to transport to work for an afternoon snack.

The vanilla in this is completely optional but I like the subtle hint of it in my flapjack. The total weight of fruit and  nuts in this recipe is 215g, as long as you keep to roughly this weight you could ring the changes with as many fruit and nut combos as you can think of!