Recipe of the Month for September, with Ann Murray

September 06 2019
Recipe of the Month for September, with Ann Murray

Fantastic flapjacks

One of the things we used to do on a rainy day was to bake. So, my recipe this month is a favourite which we’d make together. Now in their thirties, they still enjoy these flapjacks, and so do their children. They’re easy to make and kids love them, both the making and the eating! It’s perfect for an after-school snack or to go in a lunch box. I know it’s got butter and sugar and golden syrup, so not super-healthy, but I have decreased these over the years. The oats provide slow-release energy, so you or your kids feel fuller for longer. Once you’ve had these flapjacks, I reckon you’ll never buy shop-made ones again.

Makes about 20, depending how big you like to cut them.


Butter – 150g (5oz)

Demerara Sugar – 75g (3oz)

Golden syrup – 2 tbsp

Rolled (Porridge) oats – 175g (6oz)

Jumbo porridge oats – 50g (2oz)

Note: Jumbo oats added to the ordinary porridge oats give a really good texture. Don’t be tempted to use only jumbo oats as they won’t hold together to make a flapjack you can serve.

Here’s what you do:

*Preheat the oven to 160C, 325F or gas mark 3

*Grease a shallow 20x20cm (8 inch square) baking tin and line with greaseproof paper which has also been greased, or use non-stick baking paper (ungreased of course) I leave the paper slightly bigger than the tin to make it easier to take out.

*Put the butter, sugar and syrup in the saucepan.

*Using a wooden spoon, stir the ingredients in the pan over a low heat until just melted. Do not boil!

*Remove from the heat. Pour in both sorts of the oats and mix well.

*Put the mixture into the tin and press down, levelling off the top with a tablespoon.

*Bake in the oven for 20 minutes and check. The mixture should be golden brown all over. Jiggle the tin to see how squidgy the mix is. Remember the mixture will firm up as it cools. 20-25 mins will give you a chewy flapjack, cook for 5 mins more if you want a firmer texture.

*Leave in the tin for 10 mins before marking out the squares/slices. Do not cut through.

*Leave in the tin until completely cold and then you will be able to cut through and remove the flapjacks easily from the tin.

Cook’s Tips:

If liked, scatter pumpkin seeds, sunflower seeds or nuts over the top for extra fibre and crunch. You can also add 75g (3oz) raisins, blueberries or cranberries (fresh or dried) to count towards your 5-a-day. Add any dried fruit to the mixture before putting it in the tin. If scattered over the top they will burn.

The flapjacks taste even better on the day after baking and will keep in an airtight tin for a few days, but the chances of them being left makes this unlikely!

If you’re really strong, you can freeze them and just get them out as you need them. Also unlikely!