Sheeran Recipe Book

Flapjacks

Tags: breakfast, dessert, oats

These golden flapjacks are the perfect balance of buttery sweetness and hearty oats. Simple to make and endlessly adaptable, they’re a comforting treat for breakfast, lunchboxes, or an afternoon pick-me-up

Serves: 6

Prep Time: 30 minutes

Cook Time: 25 minutes

Total Time: 55 minutes

Ingredients:

  • 100 grams of butter (1 stick)
  • 100 grams of Golden Syrup
  • 100 grams of soft light brown sugar (demerara/turbinado is also acceptable and gives more crunch)
  • 250 grams of rolled oats
  • 1 pinch of salt
  • 50 grams of chopped nuts/dried fruit/chocolate chips (optional)

Instructions:

  1. Pre-heat oven to about 330°F on convection
  2. Line your tin with baking-paper/parchment and lightly grease it.
  3. In a saucepan over low heat, combine the butter, golden syrup and sugar. Stir gently until the butter has melted and the sugar is mostly dissolved (don’t over-boil).
  4. Remove from heat, stir in the pinch of salt. Add the oats (and any optional extras) and mix until all the oats are evenly coated with the syrup-butter mix.
  5. Pour into the prepared tin, press down firmly and evenly (use the back of a spatula or spoon).
  6. Bake for ~20-25 minutes (for this size tin) until the edges are golden and the center is set but still slightly "wobbly". The flapjack will firm up as it cools.
  7. Remove from oven and score (cut lightly) into squares/bars while still warm. Then allow to cool completely in the tin before removing.
  8. Once cool, lift out, cut fully and store in an airtight container.

Comments:

Top with chocolate (drizzle or half-dipped) after cooling.

For a chewier center: remove from oven when center still has a slight wobble; let it cool and set.

For a firmer / more crisp texture: bake a few minutes longer, or spread the mixture a little thinner in the tin.

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