I’m not sure I’m a fan of shop-bought flapjacks, or those in coffee shops; I don’t know what it is about them but they seem a bit too buttery? Do you get what I mean? I remember I used to buy those granola bars from Starbucks and you could see it through those brown bags you get given…put me off them.
My mum loves flapjacks, and has asked me on occasion to make her some – usually I’m not too keen with all the butter and sugar and golden syrup…but since I needed to make them anyway and they were in Mary’s book, I thought why not. Flapjacks can be easily adapted, anything can be added – chocolate, seeds, dried fruit…whatever takes your fancy.
So I got ready, equipment out and then realised, I haven’t got any porridge oats! I couldn’t understand it, as far as I was aware, there was a huge box of them in the cupboard…but no, none to be found. So instead of scrapping the plan, I thought I’d tweak a few things to make them a bit more interesting and to suit what I already had. Instead of the porridge oats, I decided to use granola and add chocolate chips to the mix too. Naïvely, I stirred in the chocolate with the granola and so instead of chips, it turned into just chocolate flapjacks (accidental improvement…). I probably left them in the oven a bit too long however, they were in for the time allocated so possibly could have done with just 28-30 mins instead of the full 35 mins. Anyway, here’s the original recipe:
- 225 g butter
- 225 g demerara sugar (I used soft brown sugar)
- 75 g golden syrup
- 275 g porridge oats (or plain granola)
- 60 g plain chocolate chips (if you wanted!)
- Preheat the oven to 160C/fan 140C/gas mark 3. Grease a 12 x 9″ traybake tin (or roasting tin).
- Melt the butter in a large saucepan along with the sugar and golden syrup and then stir in your oats (and chocolate). Mix well, then turn into the prepared tin and press flat with a palette knife.
- Bake for 28-35 mins depending on your oven; remove and leave to cool for 10 minutes. Mark into squares and leave to finish cooling in the tin.