Classic Flapjack
A chewy, buttery flapjack with a golden crust, made with brown butter, malt extract, golden syrup, and rolled oats for a rich, nostalgic treat.
Ingredients
- 200 g salted butter
- 100 g soft dark brown sugar
- 120 g golden syrup
- 60 g malt barley syrup
- ½ tsp fine sea salt
- 300 g rolled oats
- 1 tbsp ground cinnamon
- ⅔ tbsp ground ginger
Instructions
-
Line an 8 x 20¼ cm tin with baking parchment. Heat the oven to 170 °C / 150 °C fan.
-
Add the butter to a saucepan and cook gently until melted. Continue cooking for several minutes, swirling the pan occasionally, until the milk solids turn deep golden brown and the butter smells beautifully nutty.
-
Take off the heat and immediately add the brown sugar, golden syrup, malt syrup and salt. Stir over a low heat for a minute or two until the sugar has mostly dissolved and everything is glossy.
-
At this point, add the spices too. Your house is going to start smelling GOOOOD.
-
Add the oats and stir really well, making sure every oat is coated.
-
Tip into the prepared tin and press down firmly and evenly. I use the back of a spoon or the bottom of a measuring cup to really compact it.
-
Bake for 22 to 27 minutes, until deeply golden around the edges but still slightly softer in the centre. For a chewy flapjack, do NOT overbake it.
-
Leave in the tin for around 10 minutes, then lightly score into 9 or 12 squares while still warm.
-
Leave to cool completely before cutting properly.
Notes
Committed to this collection by the hand of Hunter.
