Flapjack Cookies

This weeks recipe is great if you can’t decide. Which is my problem all of the time really. Brownie or blondie? Black Forrest Gateau or Sachertorte? Croissant or Pain au Chocolat? Cookie or Flapjack? At least for the latter I have found a solution. A flapjack cookie. A combination of the softness and chewy-ness of a cookie and the crunch and flavour of a flapjack. They’re really versatile, you can add nuts and dried fruit and chocolate and really do whatever you like with the basic recipe. A great treat for breakfast, a snack when you don’t have time to grab lunch or just a cookie when you fancy a cookie.


80g Plain Flour
150g Old Fashioned Oats
1/2 Tsp Bicarb of Soda
Pinch of Salt
100g Unsalted Butter
2 Tbsp Golden Syrup
100g Demerara Sugar
1 tsp Vanilla Extract
1 Egg (medium)
Cinnamon to taste

Dried Fruit, Nuts, Chocolate etc.

Start by preheating the oven to 180 degree C.

Melt the butter and the golden syrup over a medium heat and when it’s completely dissolved set it aside to cool. This is important, if you put the hot mixture over the oats they would disintegrate and the flapjack texture would get lost.

Combine flour, bicarb of soda and the salt and put them in a large mixing bowl. If you’re using a stand mixer you can use the paddle attachment but a large wooden spoon will do the job just fine (I’m just a bit lazy). Add the oats, cinnamon and the demerara sugar. If you can’t find demerara you can substitute it with light soft brown sugar but you’d lose the nice crunch that comes from it. DO NOT use white sugar, as the bicarbonate of soda needs the acids in brown sugar to react. When everything is well combined add the egg, vanilla extract and then the butter and golden syrup mix and combine really well. The dough should come together nicely and should be very sticky.

At this point you can add dried fruit, nuts or chocolate chips (I made some with pecan nuts and some with dried cranberries and sultanas).

Roll the dough out between two layers of baking paper or baking mats using a rolling pin. Make sure it’s not thinner than 1/2cm but better 3/4 of a cm, otherwise they’ll dry out too easily.

Using either a cookie cutter or a knife cut out square cookies and place them on a baking sheet lined with baking paper. They will barely spread so you can fit quite a few on one sheet.

Bake the cookies for 8-10 minutes. They should be golden brown on top and still soft to the touch.

After they cooled down you can drizzle or cover them in chocolate or just have them plain. Don’t store them in the fridge so they don’t get soggy.


Leo xx
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