Easy quick Chewy flapjacks with golden syrup is my absolute favourite flapjack recipe. The prep time is just 5 minutes and the flapjacks always come out nice and chewy. They are also not too dry and stick together well. These are great for a sugary treat in packed lunches or as an after school snack. I make 12 flapjacks from this recipe, but you can cut them smaller if you like.
Why are my Flapjacks falling apart?
Getting the texture right with flapjacks can be tricky. Some are so soft they just crumble and fall apart. Others can be so hard they break your teeth. The golden syrup is the binding agent. I've tried other lighter syrups such as agave syrup. Whilst the flapjacks come out ok and still taste great, they do fall apart more easily. Using golden syrup which is thicker, will make your flapjacks nice and chewy.
To stop them falling apart, you may need to store them in the fridge. Keeping them cold, will keep them together. In the winter, I find I can store them ok in an airtight container in a cupboard. In the summer however, they tend to fall apart when I do this.
If your flapjacks do fall apart, all is not lost. Press the flapjack pieces back into the baking tray and flatten with the back of a spoon, as you did before you cooked them. Place the tray in the fridge for a few hours until your flapjack mixture has gone hard again. Now re-cut into slices.
Should Flapjacks be soft when they come out of the oven?
None of the ingredients in a flapjack need to actually 'cook.' The reason for putting flapjacks in the oven is simply so that the heat turns the syrup runny and allows it to spread evenly and coat all the ingredients. When you take your flapjack out of the oven, the mixture will be quite runny. As the mixture cools, it will become firmer. Once your mixture is cold, I recommend putting it in the fridge for a few hours to properly firm up. Cut your flapjack into slices when it is cold from the fridge. this way, you will get nice even slices.
What else can I add to flapjacks?
For a bit of variety, you could also add some mixed seeds such as pumpkin or sunflower seeds along with the dried mixed fruit. Glace cherries also go well in a chewy flapjack or try dried apricots chopped into small pieces. Flapjacks are also a great way to reduce food waste. The crumbs at the bottom of cereal boxes that no one wants to use up can be saved and added to a flapjack recipe for a bit of extra crunch!
Golden syrup, sugar and dried mixed fruit can all be bought Fairtrade, which is a great direct way to help some of the world's poorest farmers and ensure they get paid a fair price for their produce.
To line the baking tray, I like to use a re-usable oven liner to avoid waste. Just wash in hot soapy water and you can use it again and again.
How long will Flapjacks keep?
I find it best to store flapjacks in the fridge so that they stay firm. You can also store them in an air-tight container in a cupboard but they will break apart more easily. They will keep for 10 days in the fridge. You can also freeze them for 3 months. Wrap them up tightly to prevent freezr burn.
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Easy Chewy Flapjacks with golden syrup
- 25cm x 35cm backing tray
- Greaseproof paper or reusable oven liner
- 250 g unsalted butter organic
- 225 g golden syrup organic, fairtrade
- 75 g muscovado sugar organic, fairtrade
- 375 g oats organic
- 100 g dried mixed fruit organic, fairtrade
- Pre-heat the oven to 180°C/350°F/gas mark 4 & melt the butter in a large saucepan over a low heat
- Stir in the sugar and syrup and turn off the heat
- Stir in the oats and dried mixed fruit
- Line a baking tray roughly 25cm x 35cm with greaseproof paper or a reusable oven liner and tip the mixture in. Spread it evenly using the back of a spoon, ensuring you spread right up to the corners of the tray. Cook in the oven for 15 minutes.
- Remove from the oven and leave to cool. Once cool store in the fridge then when it is hard, it can be cut up into squares.