Ultimate flapjacks

Name: Ultimate flapjacks
Cook time: 60 min
Total time: 60 min
Yield: Makes 16
Ingredients: 250g unsalted butter, plus extra for greasing; 250g soft light brown sugar; 4 tablespoons runny honey; 1 pinch of sea salt; 100g mixed nuts, such as hazelnuts and pistachios; 150g mixed dried fruit, such as cranberries, apricots and figs; 350g rolled porridge oats

With mixed nuts & dried fruit

Vegetarian

1 hr plus cooling

Super easy

makes 16

About the recipe

Deliciously chewy and oh-so buttery, this classic flapjack recipe is a winner every time.

nutrition per serving

Calories

17%

Fat

26%

Saturates

42%

Sugars

29%

Salt

Protein

Carbs

15%

Fibre

of an adult’s reference intake

Ingredients

250g unsalted butter, plus extra for greasing

250g soft light brown sugar

4 tablespoons runny honey

1 pinch of sea salt

100g mixed nuts, such as hazelnuts and pistachios

150g mixed dried fruit, such as cranberries, apricots and figs

350g rolled porridge oats

Method

Preheat the oven to 150ºC/300ºF/gas 2. Grease and line a rectangular cake tin (roughly 20cm x 30cm).
Place the butter, sugar, honey and salt in a medium pan over a low heat, then allow the butter to melt, stirring occasionally. Meanwhile, roughly chop the nuts and any larger dried fruit, then stir them into the pan along with the oats.
Transfer the mixture to the prepared tin, smoothing it out into an even layer. Place in the hot oven for 35 to 40 minutes, or until golden around the edges. Leave to cool completely, then cut into squares and serve.

Why do my flapjacks go hard?

Flapjacks can go hard if the temperature is too high when heating the butter, sugar and syrup mixture on the hob. Instead, keep it on a low heat, stirring occasionally. During baking, rotating the tray in the oven can help them cook more evenly. The oven temperature can also affect the texture, so bake your flapjacks until golden and slightly soft in the middle (bear in mind that they will harden slightly after cooling, too).

What holds flapjacks together?

Butter and syrup are the binding agents that help hold flapjacks together, meaning you end up with deliciously chewy, buttery slices.

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