The best flapjack recipe in the world ever
Jun.12, 2006, filed under Miscellany
- 9oz butter
- 3oz light brown soft sugar
- 6 oz golden syrup
- 2 oz maple syrup
- 13 oz porridge oats
- 1oz each dried cherries, blueberries and cranberries.
Grease and line an oblong tin of about 14 x 9 inches. Or yay big. Leave the greaseproof paper dangling over the edges – this makes it easier to remove the finished flapjacks. Grease the tin but not the paper. Preheat oven to gas mark 4. Stick everything except the oats into a saucepan and set over a low heat. Stir until the butter has completely melted and the mixture is smooth (except for the lumps of dried fruit). Add oats and stir together well. Pour mixture into the prepared tin and smooth down with the back of a metal spoon. Bake in oven for about 20 minutes, until it is just turning brown at the edges. Do not leave any longer than this otherwise the resulting flapjacks will be tough and lose their moistness.
Once baked, remove from the oven and score lines across the top for the individual flapjacks. Leave to go completely cold and then lift out of the tin using the greaseproof paper and cut along the scored lines.
Yummy and addictive. And so not low or even moderate GI. But there’s soluble fibre in the oats and they make fantastic cycling snacks.
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