Emma Roberts: Baking with Emma - Flapjacks

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I’m a media consultant by day, baker by night, and I will be sharing my memories and favourite recipes with you each fortnight. Follow me on Twitter (EmmasLilBakery) and be my Facebook friend (EmmasLittleBakery).

Flapjacks are gooey, chewy and, above all, extremely simple to make.

The English flapjack actually dates back to the 17th century where William Shakespeare refers to them in Pericles, Prince of Tyre. “Come, thou shant go home, and we’ll have flesh for holidays, fish for fasting-days, and moreo’er puddings and flap-jacks, and thou shalt be welcome.”

I wanted to share this recipe with you this time as it’s a little healthier than some of my other recipes over the past few weeks. (I’m trying to lose a few pounds at the moment and eating most of what I bake is not good for my waistline).

The flapjack’s main ingredient is oats which are full of iron, zinc and vitamin B, so you can eat them without too much guilt, just don’t eat them all! I realise they also include butter and golden syrup, but I reckon it balances itself out. These can be made even healthier by adding fruit, raisins and sultanas or by replacing the golden syrup with honey. You can add pretty much anything you like to them, it just depends on how good or bad you want to be.

This particular recipe is a classic. It’s very simple so it’s perfect to make with children.

Flapjacks will keep up to a week in an airtight container. They can be frozen, but those containing moist fruit such as apple or blueberries may soften on thawing.

220g butter

3 tbsp Golden Syrup (you can use more if you want them really gooey)

170g caster sugar

340g porridge oats

pinch of salt

1 Preheat the oven to 180C (160C fan) gas mark 4.

2 Grease and line a 23cm square tin with baking paper.

3 Put the butter and Golden Syrup into a medium pan and gently heat until melted.

4 Stir in the sugar, salt and oats, mixing well.

5 Turn into the tin, level and press the mixture evenly and firmly with the back of a spoon.

6 Bake for 15 minutes, turn the tray and bake for a further 5 minutes or until golden around the edges.

7 Remove from the oven and cool for 10 minutes then mark into 14-18 pieces whilst still warm. Cool completely before turning out on to a board and cutting again with a sharp knife.