I’ve been experimenting with making flapjack and the current batch is a winner. Here’s the recipe…
- 300g oats
- 225g soft light brown sugar
- 225g butter
- 100g raisins
- a small knob of ginger, cut into tiny bits
Grease a baking tray (mine’s about 20cm/9” square). Set the oven to 160C/325F/Gas Mark 3. Melt the butter in a saucepan and once melted add the sugar. Warm gently, then remove from the heat and stir in the oats, raisins and ginger. Press into the baking tray (if your hands are wet I think the mixture sticks to you less).
Bake for up to 20 minutes. Don’t wait for the flapjack to turn brown, as if you leave it too long it’ll end up far too hard. Cut into squares or slices while it’s warm, then leave in the tray to cool.
These amounts give me 16 chunky squares using my baking tray. You can leave out the raisins and ginger if you like. And you can add 90ml/6 tbsp of golden syrup when adding the sugar; this gives you flapjack that’s more sticky than crumbly. This recipe’s a combination of one in a modern Mrs Beeton book and one my grandma used to make.