Flap jack recipe
Recently I have been making flap jacks for our guests staying here at our Staffordshire Bed and Breakfast. They are a quick and simple bake, suitable for vegans and involve only a few ingredients.
A guest this week described them as “too morish!” and I have had lots of positive feedback on them. I have to admit my main problem is hiding them from Andy so the guests can get a look in! They are definitely my favourite bake at the moment and I love the delicious smell they create in my kitchen here in Eccleshall.
I also serve them at Andy’s Chess club and at our Eccleshall Cancer Warrior’s meetings, that we host here at Eagle House. Trust me when I say that this recipe is a must-try for beginners, and these flap jacks pair perfectly with a steaming cup of your favorite hot beverage, anytime, day or night!
Preparation time – about 5 minutes.
Cooking time – about 25 minutes.
Difficulty rating – Easy Peasy.
To makes around 15;
- 175g Dairy-Free Spread
- 125 g Demerara Sugar
- 350 g Porridge Oats
- 2 tbsp Golden Syrup
- Preheat oven to 180°C. Grease a 28cmx18cm baking tin and line with baking parchment or foil.
- Place the spread, syrup and sugar into a large saucepan over a medium heat and stir until the sugar dissolves and the spread melts.
- Remove the pan from the heat and stir in the porridge oats until well blended. Press the mixture into the tin.
- Bake in the oven for approximately 25 minutes until golden brown. Remove the flapjack from the oven, cut into slices and cool in the tin.
- When cooled, turn out from the tin and remove the baking parchment or foil.
- If you want, you could drizzle melted chocolate over the flap jacks and let it harden before cutting them.
- They store well in a lidded container for a week.