Wholesome and nourishing and packed with oats for slow-release energy, a chunk of flapjack will keep you going for hours. Simple, inexpensive and so easy to make, this is a great recipe to get children involved with baking.
330g jumbo rolled oats
140g medium rolled oats
100g dark muscovado sugar
200g salted butter
200g golden syrup
50g glucose syrup
34 x 20 x 3-cm baking pan, lined with baking parchment
Preheat the oven to 180°C (350°F) Gas 4.
In a large bowl, stir together the oats and sugar, crumbling any lumps of sugar with your fingers to ensure it is fully mixed.
In a saucepan set over medium heat, melt together the butter, golden syrup and glucose syrup (if using). Do not allow to boil. Pour into the bowl with the oats and carefully stir together with a wooden spoon - stirring too vigorously at this stage has the effect of making the finished flapjack dense and you'll lose the nice open, crumbly texture.
Spoon the mixture into the prepared baking pan and gently level the top with a fork, easing the mixture along the edges and into the corners. Bake in the preheated oven for 25 minutes or until golden brown. Remove from the oven and let cool in the pan. The flapjack is quite soft at first but hardens as it cools. When completely cool, turn out of the pan onto a board and cut into 14-16 slices with a sharp serrated knife, using a sawing motion.
The flapjacks will keep for 7-10 days in an airtight container.