Going for a walk on a Sunday with the dogs on a crisp January morning is one of life’s old fashioned pleasures With luck there are blue skies, a bit of sparkling frost and the first few snowdrops peeking their noses above the ground. Bliss.
Flapjacks. Something that’s classed as being old fashioned but doesn’t seem to be held in the same favourable nostalgic light as Sunday walks. In fact, flapjacks seem generally out of favour in the biscuit tin (itself not often present in modern life). Maybe it’s because flapjacks are seen as being worthily oaty and difficult to eat and, let’s be honest we often think that if you are going to blow the calories that chocolate Italian biscuit is much more appealing and trendy! Flapjacks are something that your granny made – and often overbaked -making them so claggy and hard when you bit into them you were afraid that you would need to visit the dentist from a lost tooth or filling.
I urge you to think again and give them a try These flapjacks are much lighter because as well as oats they have cornflakes in making them crisp, lightly chewy and very delicious. The smell when they come out the oven is all toasty and golden syrupy. They keep well in the biscuit tin and there is nothing like them for when you come back in after a brisk walk with the dogs and fancy a big mug of tea and a biscuit. Nostalgia without any drawbacks!
They are ridiculously easy and quick to make. I have cut down on the sugar in this recipe I often add 50g of nuts to this recipe (pecans being a real favourite) or dried ready-to-eat fruit such as apricots or prunes One friend of mine loves drizzling melted dark chocolate in thin dark lines over the baked cooled flapjacks but whatever you decide to add to them they are worth making and reintroducing to your biscuit tin!
Ingredients (makes 12)
- 125g butter
- 1 tbsp golden syrup
- 75g caster sugar
- 50g self raising flour
- 50g rolled oats
- 75g cornflakes
- Heat oven to 200c
- Line a baking tray (20×20 cm or equivalent) with baking parchment
- Take a largish saucepan and melt together the butter and syrup stirring until combined
- Remove pan from heat and add all the remaining ingredients. Stir well to combine, crushing the cornflakes slightly in the process
- Press into the lined baking tin making sure mix goes into corners. It should be about a couple of centimetres thick
- Bake for 15 mins till lightly golden. Overbaking is not recommended!! (Thats where granny went wrong!)
- Allow to cool for 5-10 minutes before turning out and cutting into pieces. Leave on cooling rack until completely cold and store in an airtight tin. If they last, once family and friends have discovered how delicious they are, the flapjacks keep well.