Making flapjacks is something that we learnt at school and they turned out just great! These chewy biscuit-like snacks are perfect for a lunchbox or a picnic on a day out, and although there is some sugar, they are relatively healthy due to the fibre provided by the porridge oats.
This recipe is for basic flapjacks, although we often add in some extra ingredients for an added crunch or fruity flavour. Chopped nuts, pumpkin seeds, dried fruit (raisins, cranberries and chopped apricots) are a delicious addition, as are chunky chocolate chips.
How long you bake flapjacks depends on whether or not you like them chewy or crunchy. The longer they stay in the oven, the harder they will be when they cool down. Personally, we like them just a little bit chewy in the middle.
350 grams / 12 oz of porridge oats
250 grams / 9 oz of either margarine or butter
150 grams / 5 oz of sugar
1 1/2 tablespoons of golden syrup
Combined the sugar, margarine (or butter) and golden syrup in a saucepan, and place on a gentle heat. Stir every now and again to ensure that it doesn't stick or burn as the margarine begins to melt.
When bubbles begin to appear in your melting mixture, take the saucepan off the heat and mix in the porridge oats, so that they are thoroughly coated in the flapjack syrup.
Tip the recipe mixture into a greased rectangular tin (line with greaseproof paper if necessary) and press firmly with a spoon, ensuring that your flapjacks have an even thickness of just under 2 cm.
Bake in an oven that has been pre-heated to 150°C for approximately 30 minutes and then check on their colour, turning the tin around to ensure an even bake if needed. Continue baking for another five to ten minutes, or until an even golden colour is achieved. Remove the baking tray of flapjacks, allow them to cool for five minutes, and then cut them into rectangles.
Remove your flapjack biscuits once they are cold and firm, and then store them in an airtight container. At this stage, you can dip them into melted chocolate if you fancy that idea.