I have a secret confession, I have actually held back publishing this recipe for a long time! My reason being is every cook/baker has a staple dish, well this is mine. The tribe and close family and friends absolutely love my flapjacks and always ask if there's any in the tins at home. So before I give you the recipe, I'm going to give you the back story behind these little beauties too and a wee look into my childhood.
So rolling the clock waaaaaay back (back a little more, little bit more..... there ya go!) to my emrys ap iwan (highschool days) My favourite day in school was Friday, Friyay!! Because of the food served in the canteen of course, forever a fatty at heart. Fridays were fish and flapjack Friday, so it was like a chippy dinner, I used to have chips peas and gravy every single Friday (I'm a creature of habit) and then for pud I would always have warm flapjack and custard.
WARM FLAPJACK AND CUSTARRRRDDDD (cue homer Simpson type drooling)
I lived for Fridays, not because it was the gateway to weekend drinking but because of the food haha. So anyway over the years I researched and cooked various recipes and never found one that fully replicated the school ones, so I tweaked around with various ingredients, until one day I conjured up this recipe. THE nicest flapjacks and perfectly on par with replicating them childhood good food feelings.
170g Caster sugar
6 Heaped tablespoons of Golden syrup
85g Plain Flour
1) Line a glass Pyrex 25 x 25cm baking dish with baking paper, I like to cut out two long thing rectangles and cross them over the other if that makes sense (I hope it does anyway!)
2) Place butter, sugar and golden syrup in a pan and place on medium heat, stir continuously until all the ingredients are melted and the sugar dissolved. Once done, turn off the heat and allow to sit for a sec whilst you do step 3.
3) Place flour and Oats in a large mixing bowl and thoroughly mix the two ingredients together until combined.
4) Add you liquid mix from out of your pan to the mixing bowl containing your dry ingredients. Again thoroughly stir all the ingredients together until combined and there's no "dry" mixture left.
5) Empty your flapjack mix into your Pyrex dish, making sure it is level with a fork and evenly spread out to the edges. Cook in the oven on 180 degrees C for roughly 15-20 minutes. The best tip, I can give you is keep an eye on them and when the edge are only just starting to turn golden remove them from the oven even if the centre is still a bit squidgy. The reason for this is that it will continue cooking afterwards and will set just perfect. If you take it out when its all golden it will set solid and you would literally break your teeth trying to bite it once it's cooled down!
We like to melt chocolate on top of ours and leave them to set overnight and then slice the next day as you get nice clean slices once its set properly. I portion them by cutting the square into four to give me four smaller squares, I then cut them diagonally giving me eight large triangles, I then cut the large ones in half giving me a total of 16 triangle, so on that basis this recipe serves 16 and the nutritional information per serving is below. The info below is for plain flapjacks without chocolate so if your adding chocolate please adjust accordingly. Much love and enjoy a lovely flashback of my childhood days when life was a lot simpler and all I worried about was what I'd have for lunch on Friday if they ever ran out of flapjacks, heaven forbid!!!
Serves 16, info per serving is,
Welcome to my recipe page....
I have a massive sweet tooth, I'm usually the girl checking out the dessert menu in the restaurants first and fock it lifes to short!! Anyone who knows me knows I love to cook/bake so on here I'll be sharing my recipes with you guys. My staple bakes are....