Our family’s recipe for nubbly, chewy, crunchy flapjacks. Endlessly adaptable, brilliant to make with children.
- 115g butter
- 1 tbsp golden syrup
- 1 level tsp bicarbonate of soda
- 90g porridge oats
- 60g plain flour
- 80g soft brown sugar
- A couple of handfuls of chopped dried fruit, seeds, nuts, desiccated coconut. (You can use anything dried. Our family faves are raisins with pumpkin seeds and sunflower seeds; dried cherries with flaked almonds; and dried pineapple with flax seeds and desiccated coconut. You could even add chocolate chips and banana chips, which is how my dad likes them, but I feel as though they suddenly become not breakfast-appropriate if you do that!)
- Preheat oven to 140C fan (160C)
- In a big bowl, mix together oats, flour, sugar and your choice of fruit/seeds
- Melt the butter in a small pan on the hob, then add the syrup and stir together
- When combined, take off the stove and add the bicarb. Stir until frothy and then pour over the dry ingredients
- Mix well until everything turns flapjack-coloured
- Tip into a baking tin or dish – I usually use a rectangular ceramic dish so I don’t have to line it. Press down with your fingers into all the corners
- Cook for 30 mins until golden brown
- Remove from oven, cut into squares with a sharp knife but leave in the tin until completely cooled
- Store in an airtight container
Sophie cooks 