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About this recipe:
Deliciously sticky, yet eminently sensible, flapjacks are perfect snack food. They're portable, they keep well, and the oats are a good source of fibre, which slows the release of sugar into the body.
75g dark brown soft sugar
75g dried fruit of choice (see footnote)
75g honey or golden syrup or black treacle
225g porridge oats
10 min › Cook:
25 min › Ready in:
Preheat the oven to 180 C.
Melt the butter, sugar and syrup or treacle in a saucepan, but be careful not to let it boil. Stir in the porridge oats and the salt and mix thoroughly.
Press the mixture into a 20cm (8 in) round baking tin and bake for 25 minutes or until golden brown.
Remove from the oven and mark into slices. Lift from the tin and leave to cool before cutting. Store in an airtight container.
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