Flapjacks

40 minutes - 45 minutes

Makes 16. See questions Lindsey has answered on this recipe at the end of the method

This recipe is from Delia's Cakes.

There has been a bit of toing and froing on this one, and a fifty-fifty split among our tasters.

Some like them richer and very buttery, some like them drier and with a bit more crunch. I prefer the latter, but here you can make your own choice.

Delia Online Cookery School: Watch how to make more family cakes in our cookery school video on this page.

Got a question on Delia's recipes? Ask Lindsey

Ask a Question

Fruity Flapjacks

Asked by: Janet

I have been baking Delia’s flapjacks. What I would like to know is if I can add for example some dried fruit or chopped up figs and crystallised ginger to the recipe. Hope I can Thank you Janet Mansell

Answered by Lindsey: Hello Janet, Yes you can do all of those. Best wishes Lindsey

Honey Flapjacks

Asked by: MightyMo

Can I use honey instead of golden syrup to make flapjacks. I can’t find golden syrup where I live. Thank you

Answered by Lindsey: Hello, Yes, I think that will be fine to use honey. Best wishes Lindsey

Method

First place the sugar, butter and golden syrup together in a saucepan and heat it gently until the butter has melted, giving it a stir now and then.

Take the saucepan off the heat and stir in the porridge oats, mixing thoroughly. Now pour the mixture into the prepared tin and press it out evenly, using the back of a tablespoon or your hand. Bake near the centre of the oven for 40–45 minutes. Then allow the mixture to cool in the tin for 10 minutes before cutting into oblong bars. Leave them in the tin until they’re quite cold before removing them to store in an airtight tin.

For chocolate-dipped flapjacks: use 110g melted milk chocolate (for children) or dark chocolate (for adults) in a wide bowl, and dip them lengthways 5mm deep into the chocolate (just to cover one side). Watch How to Melt Chocolate in our Cookery School Video for Chocolate Cakes.

Ingredients

150g soft brown sugar

225g or 275g block butter (see intro)

1 rounded tablespoon golden syrup

350g porridge oats

Equipment

You will need a Delia Online Oblong Tin 20cm by 26cm, 4cm deep, with a liner (or similar).

Our bakeware range is now available online, and you can buy our Delia Online Oblong Tin and washable and reusable Oblong Tin Liner direct from Silverwood.

Click here for the Oblong Tin
Click here for the Obling Tin Liner