Soft and chewy or crisp and crunchy, as you prefer, flapjacks are one of the all-time greats lunchtime or teatime, a good flapjack is difficult to beat.
Preheat the oven to 180°C/Gas Mark 4. Place the butter, golden syrup and sugar in a large heavy-based saucepan. Heat gently, stirring often, until the butter has just melted and the sugar is still grainy.
Remove from the heat and pour in the porridge oats, salt and desiccated coconut, if using. Mix together until evenly combined. Turn the mixture into the prepared baking tray, spread evenly and firm down well with a fork or the back of a spoon.
For a soft and chewy flapjack, bake for about 20 minutes until a light-medium golden colour. Give it a bit longer if you prefer a crispy, well-cooked flapjack.
Run a knife round the edge to release the flapjack, leave for 5 minutes, then mark into bars or squares. Leave in the tin until nearly cold before cutting into pieces and removing to a wire rack.
The flapjacks will keep in an airtight tin for up to 10 days.
Raisin and honey: Omit the coconut and golden syrup. Replace with 2 level tbsp honey (about 50g), 100g raisins and the grated zest of 1 unwaxed orange.
Muesli: Replace the oats with 300g of your favourite muesli.
Cherry and coconut: Add 50g desiccated coconut and 75g quartered glacé cherries.
Walnut and maple syrup: Omit the desiccated coconut, replace the golden syrup with 1–2 tbsp maple syrup and add 75g chopped walnuts.
- 175g unsalted butter, cut into cubes
- 1 tbsp golden syrup
- 150g demerara sugar
- 250g medium porridge oats
- Pinch of sea salt
- 1 tbsp desiccated coconut (optional)
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