When I was about 11 years old I went to stay with my Granny. She’d prepared lots of treats for me, but the treat that stood out most was of the edible kind, and it was her homemade flapjacks. I remember that Granny had cut them up into cute little squares – they were soft, buttery and divine! A few years later I asked her for the recipe, and ever since I’ve been trying to recreate Granny’s flapjacks but they never quite match up to the ones I tasted that day. Of course they are still scrummy, but with the risk of sounding too Goldilocks-esq, they have been too dry, too crumbly, too soft, too greasy, and so on. I’m 31 now, and I’ve made flapjacks countless times over the years, but today, in between making and serving dinner, and feeding the baby, I decided to bake some for a picnic we’re having tomorrow. I made a rash decision to add some white chocolate chunks that have been waiting patiently at the back of my baking cupboard to be used, and what I didn’t realise at the time was that it would be a historical moment! This time I think I’ve cracked it – the flapjacks were soooooooo good – moist, slightly chewy, buttery – truly scrumptious! Ok, so the chocolate chunks are not authentic according to Granny’s recipe, but maybe I need to concede that only Granny can make them the way I so fondly remember (and re-discover every time I visit her now!). So, here I would like to share Granny’s recipe for Flapjack – experiment and adapt as you will – I’m listing the recipe I have tweaked slightly and use now – but do please try adding a handful of white chocolate chunks!
170g/6oz Unsalted butter
1 tbsp Golden syrup or honey
115g/4oz Demerara sugar (or light brown sugar, or any kind of sugar really but they do create a different flavour)
226g/8oz Rolled oats
Preheat oven to 180C (160c for fan assisted ovens) 350F, Gas Mark 4
Grease a 20x20cm (ish) shallow tin. I use a silicone tray now – saves greasing and they turn out really easily.
Melt the butter, sugar and syrup over a low heat. Take off the heat and stir in the oats. Spread evenly into the tin/tray and press down until firm. Bake for 18-20 minutes until golden brown. They will look as though they are not cooked but will harden as they cool. Once cooled, remove from the tin and cut into squares.