Flapjack (English)

Traditional Flapjack is so quick and easy to make, it takes less than 30 minutes. It is also very inexpensive to make. This flapjack recipe, delicious as it is, also has many variations making it even better, see my notes below. Traditional flapjack can be considered somewhat healthier than many tray bakes as it is made mainly from oats which are full of iron, zinc and vitamin B, so you can eat them without too much guilt. Do note however, British Flapjack is different to flapjack in the US which is a thick pancake.

6 Tbsp. (1/3 cup) golden syrup or corn syrup
¾ cup unsalted butter (200 g)
2 cups porridge oats (330 g)
pinch sea salt

Preheat the oven to 355°F (180°C, Gas Mark 4). Butter a 9x13" (23x33 cm) Swiss roll tin and line the base with baking parchment.

Place the syrup and butter into a large saucepan and heat gently until the butter has melted into the syrup and stir well. Make sure you add all the golden syrup, sometimes it is hard to get it exact and more is always better than less if you want your flapjack gooey but not falling apart.

Put the oats into a roomy baking bowl, add a pinch sea salt then pour over the butter and syrup mixture and stir to coat the oats.

Pour the mixture into the prepared tin and spread evenly to fill the tin making sure the surface is even.

Bake in the preheated oven for 25 minutes or until golden brown. Remove from the oven while the flapjack is still slightly soft, they will harden once cool.

Place the tin on a wire cooling rack and cut the flapjack into squares and leave in the tin until completely cold.

The flapjack keeps well stored in an airtight tin.

Variations:
Coconut Flapjack: Use the same amount of oats and add in 2 oz (55 g) of dessicated coconut and continue with the recipes above.

Apricot and Honey Flapjack: A healthier recipe than the traditional flapjack. Make using 3½ oz (100 g) butter with 3 oz (85 g) soft brown sugar and 3 Tbsp. honey, 12 oz (350 g) oats mixed with 3½ oz (100 g) dried apricots, finely chopped and 1 small banana, mashed.

Nuts and Seeds: Add 2 Tbsp. chopped mixed nuts and 2 Tbsp. of mixed seeds such as pumpkin and/or sunflower to the basic mixture.