• Rachel Patterson

Fabulous Flapjacks (oat slice)


I struggled for a long time to find a flapjack recipe that I liked and one that set properly and didn't leave me with a crumbly or gooey mess...I have finally found it...and the beauty of flapjacks is that you can vary the recipe or magical intent by adding in different spices.

And for our friends over the pond - we call it a flapjack which I believe is a pancake for you! This is an oaty cookie slice...



100g (3 1/2 oz) golden syrup 100g (3 /2 oz) demerara sugar 125g (4 1/2 oz) butter, diced 250g (9oz) porridge oats 75g (2 1/2 oz) mixed seeds (pumpkin, sunflower, sesame) 1/4 teaspoon ground ginger (or cinnamon or mixed spice) Pinch of salt

Preheat the oven to 180C/Gas 4 and line the base and sides of a 20cm (8") square baking tin with baking parchment.

Pop the golden syrup, sugar and butter into a pan and heat gently until the butter and sugar have dissolved.

Mix the oats, seeds, spice and salt in a large bowl and stir in the melted butter mixture.  Stir well.

Spoon into the prepared tin and level the top.

Bake in the middle of the oven for 20-25 minutes.  20 minutes for chewy flapjacks, 25 for crisper ones.  The flapjacks will firm up as they cool.

Remove from the oven and mark the flapjack into squares, leave them in the tin to cool completely.

© 2020 Rachel Patterson