Recipe: Easy Gooey Flapjacks!

If you follow me on instagram, you will have seen these flapjacks feature a few times, in both posts and in my stories. Flapjacks are one of those really easy things that people always seem to make with kids – I remember making them with my grandparents when I was little and I know I won’t be the only one!

I hadn’t made these for ages until recently when I made them for M – he was playing two rounds of golf in a day for a competition (this the boy who takes cereal bars, a sandwich and a bag of crisps with him for one round and comes home starving!) and so I was trying to think of things he could pack that would keep him fuelled up for the day and these came to mind.

I whipped up a batch and they went down an absolute treat – not only did they keep him happy round the golf course that weekend, but come the Monday, the entire batch had gone and he was requesting more – clearly a big hit!

These are so so simple, they only take about 45 mins to make and they only have 4 ingredients so it’s an easy recipe to remember too!

Makes: 8 Flapjacks
What You Need:

• Deep Square Tin lined with Greaseproof Paper (leave some overhang too – it helps you get them out once they have cooked!)
• Large Microwaveable Mixing Bowl
• Metal Dessert Spoon
• 250g Porridge Oats
• 100g Golden Syrup
• 125g Butter
• 125g Soft Light Brown Sugar

How To Do It:

1. Preheat the oven to 180’C.
2. Put the Butter in the mixing bowl and microwave until melted.
3. Mix in the brown sugar and the golden syrup. Stir well so that the sugar dissolves.
4. Pour in the oats and stir through until completely mixed.
5. Pour into the lined tin and press down with the back of a metal spoon so it goes right into the corners and is nicely compressed.
6. Bake in the oven for approx 30 mins or until it starts to go golden. When you take it out, it will look like the mix is runny – this is normal.
7. Leave on a flat, heatproof surface too cool.
8. When nearly cool, slice into 8 and leave to cool completely. You can at this point put it in the fridge if you are really impatient but don’t try to take the flapjacks out of the tin until they are completely cool or they will disintegrate!
9. When completely cool, lift the entire thing out of the tin and place on a chopping board. The slices will most probably need re-cutting to some extent and then you can separate the flapjacks and either put them in a Tupperware or individually wrap them in Cling Film – and then just store them in the fridge. I wrap them in Cling Film as it makes it easier to pop in M’s packed lunches or to throw into his golf bag before he heads out the door; keeps them from sticking to each other too!
10. You can store them at room temperature if you like your flapjacks a bit more on the gooey-side, but for me, I like them chewy (and M rarely gets the corners – they are my favourite!) so I store them in the fridge. Eat within 5-7 days (as if they will last that long!!!)