These flapjacks go well with a nice hot cup of tea. Easy to make, gooey and crunchy at the same time, they will be the perfect for a mid-afternoon snack. Making flapjacks was the perfect lockdown bake. So, why not carry on baking them all the time!

Ingredients: 225g butter; 225g caster sugar; 200g porridge oats; 80g sultanas; 75g golden syrup.


Pre-heat the oven to 160°C. Grease a 12 x 9 inch roasting tin.

Combine the butter, golden syrup, sugar and sultanas in a saucepan and heat gently until the ingredients have melted and dissolved. Stir in the oats and mix well. Bake in the pre-heated oven for about 25 minutes or until pale golden brown. 

Leave to cool in the tin for about 5 minutes, then mark into 24 fingers. Leave to cool completely, then cut and remove from tin.

I cut mine into squares, “canapé style” but if you prefer to keep to tradition cut them into fingers, the choice is yours!

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