Both my mum and my boyfriend absolutely love flapjacks so they are requested fairly often wherever I am! Given that I was making so many, I decided to develop my own ultimate recipe for flapjacks. Unfortunately, my mum and boyfriend both loved completely different types of flapjack so now I have two perfect recipes!
This recipe is for the gooey and thick flapjack, with a strong demerara flavour, rather than the thin, crispy flapjack with a strong syrup flavour. These are quite rich but always very popular and they’ve been featuring in our lunchboxes all week and proved rather popular at work too! They are so easy to make as well so if you like flapjacks, definitely try this recipe.
340g demerara sugar
4 serving spoons golden syrup
1/2 tin condensed milk
500g good quality oats
Melt the butter completely in a saucepan over a low heat.
Add the sugar, by sprinkling into the butter to avoid lumps, and melt into the butter completely.
Add the golden syrup and mix.
Add the condensed milk and mix.
Fold in the oats and leave to soak slightly. Ensure that all the oats are covered in the syrup mixture and that the sugar is completely incorporated.
Pour mixture into a lined baking tray, don’t squish down.
Bake at 160C for about 15 minutes, until it is just brown around the edge and wobbly in the middle.
Score where cuts will be but don’t take it out of the pan yet.
So after a couple of weeks of being desperate to bake but not having any time, I have finally had time to bake! One of the ‘flours’ I got for my birthday (see a previous post) was a medium oatmeal so as soon as I got it, I went online in search of an oatmeal biscuit recipe but couldn’t seem to find any that used ‘oatmeal’ rather than ‘oats’ so eventually, I decided to just use an oat recipe and see how it turned out. I decided on this recipe using chocolate chips and I substituted the oats for the same weight in oatmeal. The result was delicious! The oatmeal was clearly a good quality present because it was incredibly flavoursome and the combination of the oatmeal and the gooey chocolate chips was a really interesting texture. Whenever I make cookies though, they seem to flatten out and so the edges go very crispy and look unlike the nice, fat, round ones from the recipe. I don’t know whether I need more substance in the cookie so that it keeps its shape in the oven or what – this would make sense because using the oatmeal rather than oats made the dough very wet and hard to handle. I will definitely be trying this recipe again to perfect it as it was delicious. Thank you Sweet & Simple Bakes!