About this recipe:Deliciously sticky, yet eminently sensible, flapjacks are perfect snack food. They're portable, they keep well, and the oats are a good source of fibre, which slows the release of sugar into the body.
150g (5 oz) butter
75g (3 oz) dark brown soft sugar
75g (3 oz) golden syrup or black treacle
225g (8 oz) porridge oats
75g (3 oz) dried fruit of choice (see footnote)
1 pinch salt
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Method Prep:10min › Cook:25min › Ready in:35min
Preheat the oven to 180 C / Gas 5.
Melt the butter, sugar and syrup or treacle in a saucepan, but be careful not to let it boil. Stir in the porridge oats, dried fruit and the salt and mix thoroughly. Press the mixture into a 20cm (8 in) round baking tin.
Bake for 25 minutes or until golden brown.
Remove from the oven and mark into slices. Lift from the tin and leave to cool before cutting. Store in an airtight container.
This is a great base recipe, to which you can add almost anything. Try chopped dried apricots, prunes, figs, sultanas, coconut, nuts or mixed peel.
Great recipe, very easy to follow and not too many ingredients to buy! Made lovely buttery flapjacks. I put mine in the fridge overnight for extra chewy flapjacks. They were just the thing for my husband to grab as he raced out the door on the way to the train station this morning! - 13 Jul 2011
I got some apricot flapjack from a company that sent it by post, it was lovely but expensive so I was looking for one I could make myself but was as good. This certainly hit the mark. I dip it in melted chocolate too for a treat. - 10 Jan 2012