Flapjack is a perfect mid morning snack so it’s ideal for working from home during covid-19. I made up a batch of these gooey flapjacks last weekend and I just can’t stop eating them! I like to add extras to mine, usually whatever I’ve got in my cupboards. I added desiccated coconut and a seed mix to this batch but chopped nuts and dried fruit also works well. For the seed mix, use your favourite seeds or whatever you can get hold of but I tend to use a bag of the four seed mix which you can buy from Tesco.
These are so easy to make; you start by warming your butter, sugar and golden syrup together over a medium heat so it melts into a thick sauce. Use a large pan for this and then add all your dry ingredients straight into the pan. Mix it all up and pop it in a dish for baking in the oven.
I know it’s difficult to resist warm flapjack, straight from the oven but it’s important to let the flapjack cool completely before slicing it up; if you cut it while it’s still warm it’ll crumble and fall apart at the edges.
Keep scrolling for the recipe!
Flapjacks – The Recipe
170g dark brown muscovado sugar
4 tbsp golden syrup
50g seed mix (sesame, pumpkin, sunflower and golden flax seeds)
50g desiccated coconut
- Preheat the oven to 180 degrees centigrade
- Grease a baking tray with butter and set aside
- Gently melt together the butter, sugar and syrup in a pan over a low heat
- Add the oats, seeds and coconut and mix well
- Tip the mixture into the baking tray and bake for 20 minutes
- Allow the flapjack to cool completely before cutting
What did you last make flapjack?
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