No Fuss Flapjacks
250g Rolled Oats
75g Brown Sugar
3 tbsps of golden syrup
Pinch of salt
60g of raspberries (mashed)
100g of chocolate
1. Preheat the oven to 200C. Grease a tin or dish (approximately 23cm in diameter).
2. Melt the butter in a saucepan. Once melted at the sugar, stirring continuously. Then add the
salt and golden syrup and mix with the butter mixture.
3. Pour in the outs and mix until the oats are well coated with the butter mix.
4. Place in the oven and cook for 15-20mins.
5. Remove from oven and leave to cool. The flapjacks will get crispy as they cool. Then cut into
squares and place in an air tight container or tin.
- Sometimes to mix things up I like to add extras into my flapjack to make them (if possible!)
even tastier. You can try mashing some raspberries up. When pouring the oats mix into the
greased dish, only pour half in, then add the raspberry mix and cover over with the remaining
- Alternatively why not break up your favourite chocolate bar and put it into the oat mix and stir
until evenly distributed throughout the pot. Chocolatey heaven in the form of a flapjack. It's a
whole lot of lovely.
- Try not to eat your oat mixture as you bake, it will result in a rather sparse looking set of
flapjacks once in the tin! Sometimes even though your mother isn't with you you should allow
her voice to resound in your head saying 'stop picking and tasting or you'll have nothing left to
bake in that oven of yours'. Just a thought!
- As an alternative you can cook these for 5 minutes less and use 10g less butter. The oats will
not be stuck together on removal from the oven but will be loose, coated and deliciously
sweet. Scrape them from the dish and place in an airtight jar or container and then serve for
breakfast or an afternoon treat by mixing with natural yoghurt.