We love a good oaty flapjack in our family, so we make these a lot! Probably too much. Over the last few years, I’ve honed our recipe, and I think we’ve now perfected our flapjack bars to have that perfect mix of a crispy, crunchy top with  a gooey, chewy middle. Just heaven with a cup of tea!!

These are super-simple. So easy my 7 year old can make them (almost) without supervision. I’m working on her tea making skills – then I will have achieved parental perfection! There are only a few ingredients, and you just need a bowl and a wooden spoon to bring it all together.

In total the whole process takes under 30 mins – which is a bonus for those of you who crave instant gratification from baking, or who might have several hungry small (or large) humans desperate for an afternoon sugar hit.

So, here’s what you’ll need. Pre-heat your oven to 170°c (fan) / 180 °c / 340 F / Gas mark 3. Grab a 20cm x 20cm baking tin. You are good to go.

Ingredients:

250g rolled oats

125g unsalted butter, cubed

125g sugar (we use soft brown sugar usually, as it goes nice and caramely)

1 tsp ground cinnamon

1 tsp ground ginger

2 tbsp Golden Syrup

Put all the ingredients into a large mixing bowl and mix it up with your hands. Kids love this, but grown ups: it might be messier, but is way easier to do it by hand than with a spoon or spatula. If you’re anti-mess, you could chuck it all in a mixer, but then you miss out on a lot of fun.

Once the mixture has come together, grease a tin. I use a 20cm x 20cm square tin as I find it easier to cut into neat squares afterwards.

To make it easier to get the flapjacks out, I line the tin with a long rectangle of baking parchment, and fold it over the sides of the tin so it’s easier to lift out afterwards (see pic). Flapjacks can be deliciously crumbly, so this helps keep everything together during the extraction phase. Press the mixture down gently into the tin, getting into all the corners. If you press too much it compacts and you lose that crumbly texture. I’m clearly a bit obsessed with the crumble.

Bake in your pre-heated oven for 13 – 18 minutes – until the top is light golden brown. Too dark and they will be hard and crispy. These ones turned out just right to give you an idea of colour.

Cut into squares, and enjoy with a cup of Earl Grey tea* and, ideally, peace and quiet. I’ve found these great to take to school as a snack when picking up tired children. (*you may substitute your own favourite afternoon beverage, but really Earl Grey is sublime).

Mmmm, crumbly and chewy!  This is just the basic recipe, but there are so many variations.

  • Choc chip jacks – throw in a 100g chocolate chips for extra yumminess.
  • Coconut slices – add 50g desicated coconut flakes for a yummy flavour change.
  • Nut bars – chuck in a handful of chopped peanuts or pecans for a nutty
  • Fruit bites –  try adding about 100g of small dried fruit like raisins, cranberries, blueberries or currants.

It is humanly impossible to only eat one. Go on. Try. If you do have any left over, you can store your flapjack squares in an air tight container and they will survive at room temperature for a few days, or up to a week in the fridge. Let me know if you make these, or if you’ve got any variations I should try.

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