Flapjack is not a pancake!
A tray bake made from oats. Use a 30g measure for 1 ounce if you are more familiar with them. The basic recipe can be jazzed up with dried fruit. I like 2oz desiccated coconut with two oz sultanas heated in the pan with the butter mix. 2oz dried cherries or cranberries also work well.
Servings Prep Time
12pieces 10minutes
Cook Time Passive Time
30minutes n/an/a
Servings Prep Time
12pieces 10minutes
Cook Time Passive Time
30minutes n/an/a
Ingredients
Instructions
  1. Pre-heat oven to 190C/170C fan/375F/gas mark 5 Grease a tin no smaller that 8″8″ and no larger than 9″x12″ or the flapjack will be too deep or thin. I use the former so that it is not too biscuit like.
  2. Place butter, sugar, and syrup into a pan and heat gently until melted and smooth. Too high and it will burn.
  3. Take off the heat and add oats and flour. Stir well then press evenly into the tin. Bake for 30 minutes until lightly golden. It will firm up as it cools.
  4. Cut into portions while still warm. Store in an airtight container once completely cold.