Crunchy Nut cornflake flapjacks
Makes: 16
Prep time: 15 minsTotal time: 
Recipe photograph by Martin Poole
Crunchy Nut cornflake flapjacks
Our easy five-ingredient flapjacks have a delicious twist...
Makes: 16
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
223Kcal
Fat
12gr
Saturates
7gr
Carbs
27gr
Sugars
14gr
Fibre
1gr
Protein
23gr
Salt
0.4gr
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Ingredients
- 200g butter
- 150g light brown sugar
- 2 tbsp golden syrup
- 200g whole rolled oats
- 150g Crunchy Nut cornflakes
Step by step
To store
The flapjacks will keep in an airtight container for up to 4 days.
- Preheat the oven to 180°C, fan 160°C, gas 4. Grease and line a 20cm square baking tin with baking paper.
- In a large pan, gently heat the butter, sugar and golden syrup with a good pinch of salt until the mixture is melted and combined. Stir in the oats and cornflakes until well coated and some of the cornflakes are crushed. Press into the lined tin then bake for 20 minutes until golden, but not set – the flapjacks will firm up as they cool. Leave in the tin until completely cool then cut into 16 squares.
