I was first introduced to flapjacks by a friend when I was living in the UK, however flapjacks aren’t a form of pancakes. I’m not sure how I came to that conclusion but it seems that I’m not the only one… I found a flapjack recipe in one of my new cookbooks, David Herbert’s Best-Ever Baking Recipes. Like me, David had always thought of flapjacks as pancakes, but our version of flapjacks are a chewy sweet oats and sultana slice.
David’s Sultana Flapjacks are delicious and are ridiculously easy to make. Honestly, they are really, really easy to make. They are the perfect lunchbox filler or snack for afternoon tea.
400g rolled oats
300g soft brown sugar
250g unsalted butter
120ml golden syrup
Preheat the oven to 170 degrees. Grease a shallow 30cm x 20cm baking tin and line with baking paper (leave a little overhanging the two long sides to help remove the slice from the tin).
Combine the oats, sugar and sultanas in a large bowl. Melt the butter and golden syrup in a saucepan over low heat, then pour onto the dry ingredients. Mix with a large metal spoon until combined.
Spoon the mixture into the tin, pressing lightly to even the top. Bake for 25-30 minutes or until golden (it will still be a bit wet in the centre, but will firm up when cool).
Leave to cool in the tin, then turn out and cut into squares. Store in an airtight container for up to 7 days.
Stay tuned for more recipes and a book review of David Herbert’s Best-Ever Baking Recipes cookbook.
Do you have an easy, go-to recipe? What is it?