flapjack fantastic


We spent Sunday afternoon baking a batch of delicious flapjacks.  The sweet smell drifted around our home delivering delicate scents of caramel, lemon and toasted oats for hours. 

This recipe is one we made ourselves and has been tried and tested over the years. Enjoy. 



Makes 10 squares
15minutes cooking, 15minutes cooling (min)
180 degrees c / Gas Mark 4


125g butter
100g dark brown sugar
4 tablespoons of golden syrup
250g rolled oats
Zest of one lemon
40g sunflower seeds 

  1. Pre-heat your oven and line a small baking tin with greaseproof paper 
  2. Add the butter, brown sugar and syrup to a saucepan over a low heat on the hob
  3. Stir from time to time, until everything has melted, combined and is smooth in texture
  4. Add in the oats, lemon zest and the sunflower seeds and stir until mixed
  5. Pour into your pre-lined tin - it should be about 2 - 3cm thick but if it is thinner, bake it for a shorter time
  6. Pop into the oven and bake for 15mins or until golden brown 
  7. After removing from the oven, do not remove the flapjack from the tin.  Simply cut into squares while in the tin and leave to cool - this is important as the flapjack 'sets' as it cools so if you remove it too soon it will break up (although we have used crumbled up flapjack as an addition to oats as a breakfast cereal before!) 
  8. Share with loved ones and devour