Flapjacks are a classic traybake that’s easy to make and always a crowd-pleaser. They’re incredibly versatile, offering endless possibilities for customization with additions like chocolate chips, raisins, or nuts. But for a simple and delicious base, Mary Berry’s recipe is a true winner.
This recipe, claiming to be ‘foolproof,’ requires only four ingredients, most of which you likely already have in your pantry. It’s so simple, I can whip up a batch in no time.
The recipe yields more than 12 squares of flapjack, depending on how you cut them, and they’ll last for up to five days.
Here’s what you’ll need:
Ingredients:
* 125g unsalted butter
* 90g golden syrup
* 90g light muscovado sugar
* 250g rolled oats
Method:
1. Preheat your oven to 180C or 160C Fan and lightly grease and line a square tin, approximately 20x30cm in size.
2. While the oven preheats, combine the butter, syrup, and sugar in a heatproof bowl over a shallow pan of boiling water on the hob. It’s crucial that the water doesn’t touch the bottom of the saucepan, as this could cause burning.
3. Carefully stir the mixture until the sugar has completely dissolved, then stir in the oats. Ensure each oat is coated in the buttery syrup mixture for the best consistency.
4. Spoon the mixture into the prepared tin and smooth the top with a spoon to create a compact surface.
5. Bake for 25 minutes for a slightly softer flapjack or 30 minutes for a crispier texture.
6. Allow the flapjacks to cool in the tin for about five minutes before gently scoring them into 12 or 24 pieces.
If your flapjacks turn out too crumbly, they may not have been compact enough in the tin. Don’t worry! You can still enjoy them with fruit and yogurt for breakfast or as a snack.
This is my go-to flapjack recipe, and I’ve never had them turn out wrong. I love the simplicity of just four ingredients. You can even drizzle some chocolate on top if you like – I often do! But they’re equally delicious plain. Give them a try and see for yourself why Mary Berry’s flapjack recipe is truly foolproof.
