I first had these when I lived in England. I didn’t know what they were, to me a flapjack was an American pancake. However once I tasted them I didn’t look back. I’ve adapted this recipe a little – the original calls for just rolled oats, but I like to make it half rolled oats half wholemeal flour. Have a go, make a few different batches and see which you prefer. You can add dried fruit to the mix, but I prefer this plain one, with the hint of citrus.
250 grams butter
finely grated rind of a lemon or orange
225 grams / 2/3 cup golden syrup
75 grams brown sugar
375 grams rolled oats OR 250 grams oats and 250 grams wholemeal plain flour
- Preheat the oven to 180 degrees C and line a slice tin.
- Place the butter, rind, syrup and sugar in a saucepan and heat until the butter has melted. Add the oats / flour into the mix and stir well.
- Tip into the prepared tin and bake for 15-20 minutes or until it’s just beginning to colour around the edges.
- Leave to cool in the tin, then tip it out and cut into fingers.