I LOVE LOVE LOVE a good flapjack. And these are super easy and quick to make and extremely juicy. They’re perfect on the go, or you can have them as I usually do, and eat the whole tray in one sitting and then rub your achy belly and regret being a greedy bastard.
- 250g Old Fashioned Oats
- 125g Unsalted Butter
- 125g Soft Sugar (I used half light and half dark)
- 3 tbsp Golden Syrup
- 100g Dried Fruit (Cranberries, Sultanas, Blueberries, etc)
- 40g Mixed Seeds (Sunflower, Pumpkin, etc)
Grease a 20cm square tin and line it with baking paper. Preheat the oven to 170 degree C.
Melt the butter, sugar and golden syrup in a small saucepan over a low heat. You don’t want the mixture to get too hot as it would disintegrate the oats when mixed together later. I like using half dark soft brown sugar and half light soft brown as the dark soft brown sugar gives the flapjacks a certain depth of flavour but using light soft brown sugar only works perfectly well.
Put the oats in a food processor and while blending on a low speed add the melted butter and sugar mixture. Make sure you don’t process the mixture too long so it doesn’t get too fine and loose it’s bite. When it’s coming together add the dried fruit and the seeds and pulse the food processor a few times until the fruit and seeds are well distributed. Put the mixture into the prepared tin and press it down evenly and very tightly. I find this easiest using a flexible spatula or the bottom of a glass.
Bake the flapjacks for about 23-27 minutes until they have a lovely light golden brown colour and then let them cool down completely before cutting them into slices.