Simple Chewy Flapjacks
Ingredients
- 175 grams Unsalted Butter
- 175 grams Golden Syrup
- 175 grams Soft Brown Sugar
- 500 grams Porridge Oats
- 8 Squares Milk Chocolate
Instructions
Melt the butter, golden syrup, and sugar together in a large saucepan over medium heat. Stir until the syrup mixture is smooth,
Preheat your oven to 150 degrees centigrade
When you have some melted butter then grease the inside of your silicone mould. If you don't have a silicon one then you need to line your baking tray with parchment paper and grease that.
Add the golden syrup and soft brown sugar to the melting butter keeping the heat low as you do not want to boil the mixture.
Once the sugar crystals have all melted and you have a liquid then take it off the heat and stir in your porridge oats.
Press the mixture firmly into the lined baking tin with the back of a spoon to remove air pockets—this helps achieve the perfect chewy texture inside
Place in your preheated oven and cook for 45 minutes
When you remove the flapjacks they will still look moist and wobble, this is what they are supposed to look like. You have to trust the process!
Allow to cool completly before removing from the tin.
Melt the chocolate - I do this in a bowl in the microwave on medium heat keeping a close eye on it.
Once the flapjack is cold, drizzle the chocolate over the top and allow to cool before cutting into 16 equal pieces.
Recipe Notes
Once cooled, cut and store your flapjacks in an airtight container at room temperature for up to 7 days. For longer storage, freeze portions in a freezer bag, layered with baking parchment, for up to 3 months. To enjoy, simply defrost at room temperature—this keeps the chewy texture intact.
The post suggests honey, maple syrup, or agave as direct swaps. While honey works, it hardens more quickly and doesn’t create the same chewy texture. Maple syrup is runnier, so the flapjacks may crumble unless you slightly reduce the butter.