I go through baking phases. The OH always moans because sods law when I bake a cake, there’s usually one on the go at the farm as well.
Cakes don’t always get eaten at home (if I’ on a diet). They’ll usually eat it for a couple of days then they moan it’s gone off, even if it’s usually fine. Work end up benefitting instead. At the moment I’m working from home so I want to make treats as a dessert for them, or to keep them topped up for a few days when I can’t get to the shop to buy pastries.
I usually have most staples in the larder, so flapjacks are a go to as they’re easily made with just a few storecupboard basics.
N isn’t a flapjack fan (no idea why because he likes cereal bars and oats), but I know the OH will eat it for several days. The great thing about flapjack apart from the taste, is it’ll last without too much storage effort.
A flapjack recipe is also the ideal first bake to make with chlidren. Minimal ingredients, satisfying to lick the spoon. The hardest part is working out when they’re ready to come out of the oven. You don’t want them to catch a darker brown; a golden brown means they’ll still be a bit sticky when you’re eating them. Too long in the oven and they’ll break your teeth but you can keep checking until you think they’re be ready.
I make cuts in he surface after they’ve been taken out of the oven, to help cut them once they’ve cooled down. You can serve cut into squares and piled on a plate, or straight out of the tin. Just watch out for non stick bakeware – use a decent thickness of greaseproof / baking paper underneath and a normal kitchen knife to cut the flapjack rather than a sharper knife.
You can use a baking tin – any shape you want, or even a glass Pyrex dish. As long as it’s ovenproof and has a reasonable side on it, it’ll work fine. Just cool in the tin, then cut into squares once cool.
Depending on how dry the mix was before baking, will impact its crumbliness. You can just alter according to preference.
For more indulgence, melt milk or dark chocolate an drizzle over artistically, or cover once the flapjack is cooled. Let it set before cutting and eating.
Store in tupperware or in the baking tin somewhere cool. We leave ours in the tin in the larder, on top of the freezer wit a bit of foil to cover. But anywhere away from heat or the sun works. And not in the fridge.
You can add chocolate chips, glace cherries or raisins to the oat mix if you want to add variety. We prefer it unadulterated.
Make these unbeatable flapjacks
With only 5 ingredients, these are easy to make. The condensed milk makes them better than plain ones. It’s as easy as melting butter then adding all the other ingredients, then baking. Anyone can make them.
Ultimate flapjack recipe
The ultimate flapjack with a condensed milk twist to help sweeten and keep it sticky
- 250 g porridge oats rolled oats, jumbo if available
- 150 g unsalted butter
- 2 tbsp golden syrup
- 50 g brown sugar soft brown or demerara according to taste
- half tin condensed milk
Melt the butter, sugar and golden syrup in a large microwavable bowl. Alternatively you can use a saucepan on the hob instead.
Add the condensed milk and stir in
Off the heat, fold in the porridge oats. Tip into a greased glass dish or baking tin lined with greaseproof paper and flatten the top
Bake at 160C for around 15-20 minutes, until the flapjack turns golden brown. It should still be a little soft on top when removed from the oven. It will get more firm on cooling.
Cut into 16 pieces.
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What would you add to your ultimate flapjack recipe?
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