I really enjoy flapjacks – but the ones you can get in the shops can be rather dry and a bit bland sometimes. But the brilliant thing about Flapjacks is they’re so simple to make at home and they take no time at all and they’re a level above what you can get in the stores. Plus you can customise them to however you like! As I was making these flapjacks while under lockdown, I used what I had in the cupboards – so mine were packed with sultanas and cherries, but you can go with whatever you like! They’re super versatile and make great breakfasts that will keep you energised till lunchtime thanks to being packed with sugar and syrups.
- 350g Porridge Oats
- 225g Butter
- 150g Light Brown Sugar
- 4 - 6 Tbsp Golden Syrup
- 1 Tbsp Maple Syrup (optional)
- 1 Tbsp Date Syrup (optional)
- 50g Ground Almonds
- 50g Sultanas
- 50g Glace Cherries, chopped
Preheat the oven to 180°C/350°F/Gas Mark 4.
Place the butter, sugar, and syrups into a large pan over a medium heat until the butter and sugar has melted. Stir together until well combined.
Pour in the porridge oats, ground almonds, sultanas and chopped cherries and stir well into the syrup mix until everything has covered.
Grease and line a baking tin and pour in the mixture and press into all the corners and pack down as much as possible.
Place into the oven and bake for 20 minutes. When out of the oven, cut into slices in the tin before leaving to cool down completely before removing from the tin.