March 6, 2013 9:59 am 19 Comments
This is one of our most popular recipes ever. I hope you like it: the ‘secret’ recipe for getting such a lovely soft chewy flapjack is to add flour, which is often left out.
To get 10% off of your next order simply put Flapjack14 into the discount voucher box at the checkout ( it will only apply for one order)
Chewy Flapjack Recipe
4oz margarine or butter
Preheat the oven to 190c.
Melt the margarine and golden syrup together in a saucepan. Meanwhile, mix the dry ingredients. Add the melted ingredients and combine.
Turn out into a greased baking tray and bake for 10 minutes.
Mark out the slices immediately after cooking, and when they have cooled a little, lever them out of the tray and onto a cooling rack.
Oats are full of iron, zinc and vitamin B. They’re a great slow-releasing source of energy, so while you can’t exactly argue that a flapjack is a health food, it’s a great deal better as an energy-boosting snack than a lot of commercially produced cakes and bars.
This recipe can be added to and tinkered with, of course. I like to add some leftover nuts and seeds, sometimes (sunflower seeds, perhaps, or a handful of linseed). You can throw in some chopped dried fruit – raisins, sultanas, currants, apricots or dates. Add some crushed cornflakes or other cereals if you’ve got some that need using up – or replace some of the oats with a handful of muesli mix. A pinch of ground ginger or a squirt of lemon juice and its zest can give it a touch of sophistication. Just don’t, ever, forget the flour! For a printable pdf of this recipe click here.
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To have 10% off of your next order simply put Flapjack14 into the voucher code box at checkout ( it will only apply for one order)
Written by: Sue – One of the three directors of Naturally Good Food, (wife of one, mother of the other!) Happily trying to provide a service that she would have appreciated using when the family were young.Tags: dried fruit, flapjacks, flour, golden syrup, ground ginger, Nuts, oats, Seeds, self raising flour, sugar
This post was written by Sue