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Chewy flapjacks


Makes: 16
timePrep time: 10 mins
timeTotal time:
Chewy flapjacks
Recipe photograph by Maja Smend
Adding a little cinnamon brings a subtle warmth to these chewy flapjacks. Using two types of oats gives the perfect texture, neither too cakey, nor too crumbly

Makes: 16
timePrep time: 10 mins
timeTotal time:

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Nutritional information (per serving)
Calories
333Kcal
Fat
19gr
Saturates
11gr
Carbs
36gr
Sugars
16gr
Fibre
2gr
Protein
4gr
Salt
0.1gr

Cate Dixon

Cate Dixon

Cate is a professionally trained chef turned recipe writer and food stylist with a love of vibrant, seasonal and nourishing dishes. When she’s not experimenting in the kitchen, she’s cycling between local markets or tending to her many flowerpots
See more of Cate Dixon’s recipes
Cate Dixon

Cate Dixon

Cate is a professionally trained chef turned recipe writer and food stylist with a love of vibrant, seasonal and nourishing dishes. When she’s not experimenting in the kitchen, she’s cycling between local markets or tending to her many flowerpots
See more of Cate Dixon’s recipes

Ingredients

  • 300g unsalted butter, plus extra for greasing
  • 150g light brown soft sugar
  • 120g golden syrup
  • 1 tsp ground cinnamon
  • 250g jumbo rolled oats - use gluten-free if required
  • 200g porridge oats - use gluten-free if required

Step by step

Get ahead
Flapjacks keep for up to 2 weeks in an airtight container.
  1. Preheat the oven to 160°C, fan 140°C, gas 3. Grease a 20cm x 30cm x 5cm deep baking tray with butter and line with baking paper.
  2. Melt the butter in a pan with the sugar, syrup, ground cinnamon and a pinch of fine sea salt. Bring to a rolling boil, then remove from the heat and add both types of oats. Stir until the oats are evenly coated, then tip into the prepared baking tray and smooth into the corners with the back of a spoon.
  3. Bake in the oven for 25 minutes until golden and only just set. When the flapjacks are still hot from the oven, roughly cut into 16 fingers, then leave to cool fully in the tin until set. Transfer to a board, remove the baking paper and cut the flapjacks again with a sharp knife, following the original cut lines.
    Tip
    For those who prefer a crunchy flapjack, increase the oven temperature to 190°C, fan 170°C, gas 5 and bake for the same amount of time.

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