In a bid to help cut our outgoings when it comes to our food we are starting to make our own snacks, using up ingredients that we are already have in the house and these flapjacks are perfect for doing just that. With minimal effort and ingredients needed, these flapjacks help fight the snack attack but also hit that sweet tooth too, however at the fraction of the cost of snacks you may buy when doing your weekly shop.
One thing I love about this flabjacks recipe is how few fresh ingredients you need, most of them can be stored in the cupboard until next time. Which means, when you next get your sugar craving, you don’t need to rush out to the shop for that perfect hit.
Different flavour combinations for flapjacks
If you are looking for something a little different, these flapjacks can easily be adapted. Here are some different flavour combinations for you to think about.
- Chocoalate chips – Yummy, chocolate flapjacks are delicious.
- Cherry
- Coconut and chocolate
- Apricot
- Cranberry and chocolate
The options really are endless for you to try ou, with the cost of ingredients so low, you are able to cater for everyone tast.
The recipe is so easy to follow that you can even get the kids to help as well. Both Kayleigh and Ethan love to get hands-on in the kitchen and they had great fun making these.
Ingredients –
- 175g butter
- 175g golden syrup
- 175g muscovado sugar
- 350g Organic porridge oats
Method –
- Preheat the oven to gas mark 2 and line a 20cm square tin, lining with baking paper
- Melt your butter in a pan, use a little of this to brush the square tin.
- To the rest of the butter add golden syrup and sugar. Heat this gently until all the sugar is dissolved.
- Remove from the heat and stir in the porridge oats.
- Pour the mixture into the tin and pack down as tight as you can with the back of a spoon.
- Bake in the oven for 40 minutes
- Remove from the oven and leave to cool for 20 minutes, once it has cooled slightly tip out onto the chopping board and then slice into squares.
- Once completely cool store in an air-tight container.
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You don’t really need any fancy equipment for this recipe, however, investing in a good tray to bake them is a good place to start. I use a silicone mould like this one, it is perfect for being able to turn out the flapjacks once they have cooled.
If you do give these a try, come back and let me know how you got on. In the meantime if you would like to see what other sweet recipes we have on the blog head over and have a look now. Our most popular ones include the classic Victoria sponge cake and our delicious Smarties cookies.
