Feast your eyes on our latest Gooey, Chewy Oat Flapjacks recipe – created for us by Bristol-based food writer and cook Joanna Clifford, because who said oats were just for breakfast?
With October just around the corner, it seems perfectly apt to be celebrating these wonderful Gooey, Chewy Oat Flapjacks. After a long day, there’s nothing more appealing than the thought of snuggling up in front of the TV with a fresh cup of tea and one of these comforting oaty bakes.
Using only five ingredients, this fail safe recipe is one you can keep in your kitchen (or bookmarked on your Smartphone) for times of business, peril or self-indulgence.
Gooey, Chewy Oat Flapjacks
Created by Joanna Clifford
Makes approx 8 slices
4oz soft brown sugar
6oz butter, cut into cubes
8oz chunky oats
4tbsp golden syrup
1 standard round cake tin, approx. 18cm in diameter
- Preheat the oven to 160c. Grease a round baking tin with olive oil and line the bottom with baking parchment.
- Melt the butter in a saucepan set over a low heat.
- When the butter is melted, add the sugar and golden syrup and stir until the mixture is smooth and even.
- Remove from the heat and stir in the oats.
- It should be just right, but if the mixture looks too wet, add in more oats; if the mixture looks to dry, add in more syrup.
- Bake in the oven for around 15 minutes until golden brown. (Tip: ovens vary, so check after 10 minutes to see if it is done and if any oats are leaking, scrape them back into the tin.)
- Remove and score into 8 pieces with a knife. Leave in the tin to cool for 15-20 minutes.
- Turn out onto a chopping board and leave to go cool completely before cutting into 8 pieces – if you try to cut it too soon, it will crumble!