150g butter, cubed
150g muscovado sugar
150g golden syrup
1 tsp vanilla essence
225g rolled oats
Preheat oven to 180°C/160°C fan/Gas 4.. Put butter, sugar and syrup into a pan.
Slowly melt over a low heat until everything is melted together. Remove from the heat and add the vanilla essence and oats and mix well.
Spoon into a Swiss roll tin and bake for about 30 mins. Leave it in the tin for about 20 mins to cool slightly before cutting to desired size.
One thought on “Recipe of the Week: Flapjacks”
Here’s the vegan alternative that we serve at acoustic nights@theGranary. Delish!
Easy, chewy vegan flapjacks made with oats, margarine, golden syrup and light brown sugar.
You can add any mix-ins you want such as chocolate chips or dried fruits & nuts.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
• 168 g (3/4 cup) vegan block butter (I like
Stork or Naturli)
• 168 g (3/4 cup) sugar (*see notes)
• 2 tbsp golden syrup
• 85 g (2/3 cup) plain white flour (GF flour blends will work)
• 225 g (2 3/4 cups) oats (*see notes)
• up to 200g (~1 cup) mix-ins of your choice: dried fruits, nuts, seeds, chocolate chips
1. Preheat the oven to 180C fan (350F fan) or 200C non-fan (400F non-fan). Line a 20cm (8-inch) square baking tin with baking paper.
2. Place the vegan butter, sugar and golden syrup in a medium pot. Place on a medium heat on the stove and leave until the butter has melted, mixing every now and then.
3. Remove from the heat and add in the flour and oats. Stir until there are no floury patches remaining and all the oats are well-coated.
4. Add any ‘mix ins’ you want now (except chocolate chips as those will just melt), reserving a handful for the top for decoration, and stir together.
5. Tip the contents of the pot into the lined tin and press down to form an even layer.
You can sprinkle your reserved handful of additional ‘mix-ins’ or, if you’re using chocolate chips, sprinkle them on now.
Press them into the flapjack mixture.
6. Bake for 20-25 minutes until bubbling with golden edges. They will seem very soft when they’re hot so allow them to cool before slicing into 16 squares.
7. Store in an airtight container for up to 2
weeks or wrap and freeze for up to 2 months.