A friend asked me the other day if I had a fail-safe recipe for flapjacks. This one has always worked for me and its toffee-like flavour is so more-ish that we usually scoff it the day it is made, regardless of the fact that it’s one of those “a moment on the lips, a lifetime on the hips” items.
If that makes you feel guilty, pack it when you next go mountain-climbing. This is the original energy bar. Or put a slice in your child’s lunch box and eat a virtuous salad yourself. But you’ll be missing out.
I added a grated eating apple to this recipe but you can leave it out without affecting its cookability (if that’s even a word). And you really do need to use butter, not marge.
125g Demerara sugar
5 tbsp golden syrup
225g porridge oats
1 tspn ground ginger
1 sharp eating apple, peeled, cored and thickly grated
Preheat oven to 190c/375F/Gas Mark 5. Grease a 20cm sandwich tin or line it with non-stick baking parchment.
Melt the butter in a large pan. Stir in the sugar and golden syrup until the sugar dissolves. Take the pan off the stove and mix in the oats, ground ginger and grated apple, if using.
Press the mixture evenly into the tin and bake for 20-30 minutes (check it after 20 but give it a bit longer if you’re using apple as it makes the mixture wetter). Cool for 15 minutes in the tin, then score into squares or wedges.
Allow the flapjack to cool completely before turning out of the tin and breaking into portions along the marked lines.