This recipe for quick and easy flapjacks has spawned from a need to entertain year 8’s sweet tooths. Teaching kids about carbohydrates becomes really easy with flapjacks, as you have both starchy, complex carbohydrates with the oats, and simple sugars.
This recipe is such a good base for adding different flavours. raisins, seeds and chocolate work beautifully. The recipe is also vegan (if you use vegan marg) and can also easily be gluten free, using gf oats.
The key to the success of this recipe is in 2 parts. The first is melting the butter,sugar and syrup together low and slow to prevent burning and to really dissolve the sugar into the butter. The second part is really compacting that flapjack mixture down when it is in your baking tray. When you go to chop it up, the more compact the mixture is the less the flapjack will crumble. When the flapjack comes out of the oven, it should be a little soft. As the flapjack cools the sugar will start to harden, so when completely cool it will be stable. Always make sure you slice your flapjacks when warm, as the sugar will be too brittle when cold and too pliable when hot.
This quick and easy flapjacks recipe is suitable for making with kids 7+whilst supervised. The recipe makes about 9 big slices or 12 smaller slices of flapjack.
Equipment needed for the quick and easy flapjacks
- Saucepan (preferably heavy bottomed)
- Wooden Spoon
- Lined and Greased brownie tin
A quick and east flapjack recipe, perfect for snacks!
- 200 g Rolled oats
- 100 g Butter
- 100 g Light soft brown sugar
- 50 g Golden syrup
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In a saucepan, melt the butter, sugar and syrup together on a low heat, stirring constantly until melted together. Take off the heat.
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Pour the oats into the saucepan, stirring to combine.
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Pour the mixture into your greased and lined tin, pressing the mixture down with a metal spoon until well compacted.
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Bake for 15 minutes at 180C until golden brown. Leave to cool. Cut into pieces when warm.