Sometimes I get a cake in my head and I just can’t stop thinking about it. Flapjacks have been one of those cakes recently. Want to know why? It’s a silly story really! A few months ago Tim accidentally picked up some Golden syrup flavoured Weetabix by mistake. I think they were a trial thing. Darcey is completely addicted to Weetabix, but she didn’t like these at all so, they sat in my baking cupboard for ages. I kept dreaming up recipes where I could use them and flapjacks were what I thought of. I mean they are wheat- like oats and they are flavoured with golden syrup – like flapjacks. So, a few weekends ago when Darcey and I were deciding what we wanted for breakfast flapjacks were top of my thoughts. That’s when I discovered that the Weetabix were completely out of date! It turns out that I had been thinking about them for about 5 months! Not one to be discouraged we made these ones the old fashioned way. With porridge oats and in our PJ’s!
Quick Flapjack recipe
Makes 8 decent sized bars
- 100g butter
- 75g golden syrup
- 175g oats
- 100g dried fruit (raisins/sultanas/ cherries/mango – anything goes)
- 50g mixed seeds (pumpkin/ sunflower/ sesame – again anything goes)- Optional
How to make quick Flapjacks
- Line a baking tin with silicon paper. My tin was 10×10″ but you can use any similar size. A smaller tin will give you a deeper flapjack. Heat the oven to 180ºC (160ºC Fan)
- Melt the butter and golden syrup in a saucepan over a low heat and combine well.
- Remove from the heat and add the oats, dried fruit and seeds. We used a packet of which has raisins, dried apricots, pineapple and papaya. We chopped the larger pieces up so they were about the same size as raisins.
- Mix all the ingredients until everything is well coated in the butter/golden syrup glaze, then place it into the prepared tin.
- Use the back of a spoon to lightly press the ingredients down into place. The more you press the less crumbly your flapjack will be.
- Pop the tin in the centre of the oven for 15-20 minutes. The edges will start to brown very slightly. Remove from the oven and leave in the tin on a cooling rack. If you over bake flapjacks they will be as hard as rock and will be able to break teeth (not really but they won’t be nice!)
- After 10 minutes carefully cut the flapjack into bars. It’s best to do this while it is still warm in the tin. It’s really difficult to do it once it’s cold.
- Leave the flapjacks to cool completely before you remove them from the tin.
- Flapjacks are best eaten on the day you bake them – or in our case waaay before lunch time!
I am thinking about making these flapjacks with museli next time as I have recently re-discovered Alpen and am completely addicted to it all over again. Have you had it recently? It’s soooo good. What do you think? Good idea or bad idea? I’d love to know what you think.