Wednesday, 3 October 2012

British flapjacks | Oat bars | Kukskitchen

Traditional Flapjack is one of the quickest, easiest and importantly cheap baked goods to make and this flapjack recipe, delicious as it is, also has many variations making it even more delicious.

Traditional flapjack is also healthy as it is made mainly from oats which are full of iron, zinc and vitamin B, so you can eat them without too much guilt, if u ignore the amount of butter that is :)

Make sure you add all the golden syrup, sometimes it is hard to get it exact and more is always better than less if you want your flapjack gooey but not falling apart.

The flapjack keeps well stored in an airtight tin.

Alternatives for Traditional Flapjack Recipe

Coconut Flapjack - use the same amount of oats and add in 2oz/55g of dessicated coconut and continue with the recipes above.

Apricot and Honey Flapjack - a healthier recipe than the traditional flapjack. Make using 3½oz/100g butter with 3oz/85g soft brown sugar and 3 tbsp honey, 12 oz/350g oats mixed with 3½oz/100g dried apricots, finely chopped and 1 small banana, mashed.

Nuts and Seeds - add 2 tbsp chopped mixed nuts and 2 tbsp of mixed seeds such as pumpkin and/or sunflower to the basic mixture.

Note: British Flapjack is different to flapjack in the US which is a thick pancake.

Presented is my take on the British classic.

British flapjacks


Golden Syrup - 6 tbsp
Unsalted butter - 200g
Porridge oats - 330g


Preheat the oven to 350°F/180°C/Gas 4
Butter and line the base of a baking tin with baking sheet.
Place the syrup and butter into a large saucepan and heat gently until the butter has melted into the syrup and stir well.
Put the oats into a bowl, add a pinch of salt then pour over the butter and syrup mixture and stir to coat the oats.
Pour the mixture into the prepared tin and spread evenly to fill the tin making sure the surface is even.
Bake in the preheated oven for 25 minutes or until golden brown. Remove from the oven while the flapjack is still slightly soft, they will harden once cool.
Place the tin on a wire cooling rack and cut the flapjack into squares and leave in the tin until completely cold.


Sherin Deepu


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 I'm Sherin, aka kukku. 

An excited mum, a  responsible doctor , a friend's friend , a thankful daughter, a thankful sister and a passionate singer,  an enthusiastic cook, food writer and food photographer . That's me in a nut shell.

A doctor in my day job and a food writer and food photographer by night. I came in to cooking because of the people around me, be it the women in family who are amazing cooks or the men who luv to eat. My son is my best critic. :) Started cooking while I was at school, my first attempt being a sweetie, no surprise there for people who know me. I got interested in cooking more after marriage, as most girls do. My experiments with food blossomed after coming to the UK, where the grocery stores opened up a variety of foodie opportunities for my hungry tum.

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