Alice's Foolproof Flapjacks

World's best flapjacks

This recipe was first shared on British Corner Shop's blog.

My sister, Alice, has much to teach me - she is collected, self-effacing and keeps her own counsel; she is conscientious, hard-working and a great cook. Although I can’t pretend to possess her composure (I’m far too prone to blurt out the first thing that comes into my head), I hope I’ve picked up her work ethic and do pretty well with the cooking, too. When Alice cooks, it isn’t often complex or elaborate, it’s just food you really want to eat.

Her flapjacks are a great example. They are straightforward to make, yet they’re also among the recipes for which I consistently receive the most compliments. By the time a recipient’s teeth have sunk from the caramel-crisp edges to the soft, buttery centre, they’re sure to have grown a smile - often followed up by a request for the recipe. I don’t blame them - I, for one, think this recipe can’t be equalled, especially if Alice makes it. 

Elaborate iced cakes are great sometimes, but this salute to the power of just sugar, butter and oats should become a regular in your baking repertoire. 

 

 

Alice's flapjack recipe

 

Ingredients

  • 4oz brown sugar - either soft brown or demerara work 
  • 6oz butter, cut into cubes
  • 8oz chunky oats
  • 4tbsp golden syrup
  • Olive oil
  • 1 standard round cake tin, approx. 18cm in diameter 

 

Method

  1. Preheat the oven to 160c. Grease a round baking tin with olive oil and line the bottom with baking parchment.
  2. Melt the butter in a saucepan set over a low heat.
  3. When the butter is melted, add the sugar and golden syrup and stir until the mixture is smooth and even.
  4. Remove from the heat and stir in the oats.
  5. It should be just right, but if the mixture looks too wet, add in more oats; if the mixture looks to dry, add in more syrup.
  6. Bake in the oven for around 15 minutes until golden brown. (Tip: ovens vary, so check after 10 minutes to see if it is done and if any oats are leaking across the edge, scrape them back into the tin.)
  7. Remove and score into 8 pieces with a knife. Leave in the tin to cool for 15-20 minutes. 
  8. Turn out onto a chopping board and leave to go cool completely before cutting into 8 pieces - if you try to cut it too soon, it will crumble!