I didn’t plan on sharing this recipe with you, not because I wanted to keep all the flapjack goodness to myself but because I didn’t think you would be that interested. Turns out I was wrong, I’ve had lots of comments on social media for the recipe and here it is. Possibly the easiest recipe in the world with minimal washing up which is always I bonus. Now I would be a bad blogger if I hadn’t tried and tasted lots of flapjack recipes so I could share the tastiest with you ( I know it’s a hard life being a blogger ) on the upside I have saved you lots of hours in the gym working of flapjacks that you didn’t even enjoy.
250g butter, plus extra for greasing
150g mixed dried fruit, like cherries, cranberries, apricots or prunes
Optional: 3 pieces of stem ginger
4 tablespoons golden syrup
200g brown sugar
Preheat the oven to 150ºC/300ºF/gas 2. Lightly butter a 20cm x 30cm (or similar sized), 4cm deep baking tray. Chop up your dried fruit, if necessary, and finely chop the stem ginger, if using.
Put the golden syrup, sugar and butter into a large saucepan. Place on a medium heat until the butter has melted and everything is bubbling and golden. Take the pan off the heat and stir in the oats, dried fruit and stem ginger.
Pour the mixture into the baking tray and press it down with the back of a wooden spoon to make it smooth and flat. Bake in the hot oven for 40 to 45 minutes, leave to cool in the tin for 15 minutes before cutting into portions with a sharp knife. Don’t take the individual flapjacks out of the tray yet, though – leave them until completely cool then use a fish slice or spatula to get right down to the bottom of the tray and lift them out. Once cool,transfer to a wire rack.
Now it’s time to enjoy! Share with family and friends or just eat the whole tray on your own because if there’s no evidence then it never happened, personally my favourite way to eat flapjacks. Don’t forget to tag me in your pictures once you have made them unless it’s a secret.