Traditional flapjack is also healthy as it is made mainly from oats which are full of iron, zinc and vitamin B, so you can eat them without too much guilt.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
- 1/3 cup/ 6 tbsp Golden Syrup or corn syrup
- 2 sticks/200g butter
- 12 oz/ 340g porridge oats
- 2 tbsp chopped mixed nuts
- 2 tbsp of mixed seeds such as pumpkin and/or sunflower
- 2 tbsp raisins
- Pinch salt
- Butter a 9"x 13"/23cm x 33cm Swiss roll tin and line the base with baking parchment.
- Place the syrup and butter into a large saucepan and heat gently until the butter has melted into the syrup and stir well.
- Put the oats, nuts and fruit into a roomy baking bowl, add a pinch of salt then pour over the butter and syrup mixture and stir to coat the oats.
- Pour the mixture into the prepared tin and spread evenly to fill the tin making sure the surface is even.
- Bake in the preheated oven for 25 minutes or until golden brown. Remove from the oven while the flapjack is still slightly soft, they will harden once cool.
- Place the tin on a wire cooling rack and cut the flapjack into squares and leave in the tin until completely cold.
Alternatives for Traditional Flapjack RecipeThe method of making these alternative flapjack recipes if the same as above just vary the quantities and ingredients as follows.
Coconut Flapjack - use 14oz/400g of oats and 2oz/55g of dessicated coconut.
Apricot and Honey Flapjack - a healthier recipe than the traditional flapjack. Make using 3 1/2oz/100g butter with 3oz/85g soft brown sugar and 3 tbsp honey, 12 oz/350g oats mixed with 3 ½oz/100g dried apricots, finely chopped and 1 small banana, mashed.