Recipe of the Week: Flapjacks


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 Response

  1. Here’s the vegan alternative that we serve at acoustic nights@theGranary. Delish!

    Vegan Flapjacks
    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
    16 squares
    • 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.

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