Ingredients
Scale
- 225 g unsalted butter
- 175 g light brown soft sugar
- 175 g golden syrup
- 400 g porridge oats
- 100 g raisins
Instructions
- Preheat the oven to 190ºC/170ºC fan and line a 9-inch square tin with parchment paper.
- In a heavy-based pan, add the butter, sugar, and syrup.
- Melt them together over low-medium heat, stirring until the sugar has dissolved without boiling.
- Stir in the oats until they are fully coated with the butter and sugar mixture, ensuring they are not overly wet.
- If desired, mix in the raisins as well.
- Press the mixture firmly and evenly into the lined tin, using a spatula, then a metal spoon to pack it down.
- Bake for 25-30 minutes until golden brown. The mixture might wobble a bit but should be uniformly golden on top.
- Allow to cool completely in the tin before portioning and enjoying.
Notes
Make sure not to let the butter-sugar mixture boil to prevent crystallization.
Press down firmly to ensure the flapjacks hold together when cut.
These flapjacks can be customized with nuts or seeds for added texture.
Nutrition
- Serving Size: 1 flapjack
- Calories: 210
- Sugar: 10 g
- Sodium: 25 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 30 mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.