Mrs Simkins’ Easy Chunky Flapjacks
Posted: May 10, 2013
If you are heading off to Glastonbury these chunky and satisfying flapjacks are the ideal bakes to take. Quick and easy to put together they contain only 3 ingredients and are a welcome and nourishing snack at any time of day.
Don’t forget to pack a box or two of your favourite Clipper teabags: the envelope bags are especially handy for travelling, Everyday Fairtrade or Earl Grey are great standbys or try something like Zen Again to really get you into the festival zone – and Rise & Shine for a gentle wake-up cuppa…
It’s well worth spending a little time smoothing the top of the flapjacks in the loaf tin with the back of a wet tablespoon: this ensures they are firm and don’t fall apart.
Cuts into 8 chunky squares
- 110g (4oz) salted butter, diced
- 4 rounded tablespoons golden syrup
- 250g (9oz) porridge oats
- Preheat oven to 160C (fan oven) or equivalent
- You will need a lined and greased 450g (1lb) loaf tin
- Melt the butter and golden syrup over a moderate heat. Stir in the oats in batches, mixing thoroughly to ensure they are fully coated with the syrup mixture. Press into the prepared tin, smoothing the top with the back of a wet tablespoon: see above.
- Bake for around 30-40 minutes until pale golden and slightly browning round the edges. Remove from the oven and leave to settle and firm up for 10 minutes or so. Mark into squares and leave in the tin until completely cold. Store in an airtight tin.
Customising Your Flapjacks
You can add a few raisins or dried cranberries to the basic mix without affecting the quantity of oats but if you are adding chopped nuts or seeds add a measured 50g and reduce the oats by the same amount. Add the extras first and then the oats – you will be able to tell then if the mixture ‘feels right’ and contains enough oats – it should be fairly stiff but not so stiff that it crumbles into pieces when baked.