← Nouns Cooking · Bakery

Ingredients

• 175 g Butter, plus extra for the tin
• 125 g light brown soft sugar
• 125 g golden syrup (about 5 tbsp)
• 1 pinch Salt
• 350 g rolled (porridge) oats
• ½ lemon, zest only, or a pinch of ground ginger (optional)

Method

1. Heat the oven to 180°C (160°C fan, 350°F). Butter a 20 x 30 cm (or 23 cm square) tin and line the base with baking paper.
2. Melt the butter, sugar, golden syrup and salt together in a large pan over low heat, stirring, until the sugar dissolves. Take off the heat.
3. Stir in the oats (and zest or ginger, if using) until every flake is coated. Tip into the tin and press down firmly and evenly with the back of a spoon.
4. Bake for 20–25 min until golden brown at the edges and paler in the middle; it will still feel soft.
5. Score into 12 bars while hot, then leave in the tin for 30 min until firm before cutting through and lifting out.

Tips

• For gluten-free flapjacks, use oats certified gluten-free.
• Bake for less time for gooey bars and longer for crunchy ones; stir in a handful of raisins or seeds with the oats if you like.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food BBC Food