Flapjacks

Easy to make gluten-free flapjacks that stay soft and chewy once baked.


For years I tried to master the cooking of flapjacks. Every recipe I used, they seemed to come out of the oven as bullets. Now I use a mixture of golden syrup and honey which seems to keep them lovely and soft.

You can be inventive and add any dried fruit you like, or even be virtuous and add some sunflower or pumpkins seeds. Either way they're so tasty I doubt they'll last long!

Gluten-Free Flapjacks

Flapjacks with raisins, sunflower and pumpkin seeds

Ingredients

Makes 16 squares

  • 150g salted butter or margarine
  • 2 tbsp golden syrup
  • 2 tbsp runny honey
  • 250g gluten-free oats
  • 150g dried fruit/seed/nuts

Method

  • Preheat the oven to 180°C/160°C fan/350°F/gas mark 4.
  • Melt the butter in a saucepan with the honey and golden syrup.
  • Mix in the oats and dried fruit/nuts and stir well until everything is coated.
  • You should have quite a stiff mixture.  If necessary add more oats.
  • Spoon into a lined tin (I used 24cm square) and bake for 15-20 minutes.
  • Once beginning to brown, remove from the oven.  Use a knife or plastic blade to mark the slices.
  • Allow to cool in the tin, cut and then store in an airtight container.
  • You can use any mixture of seeds/nuts you wish. The sweeter you want it to be the more fruit you need to add. I particularly like dried mango and soft figs.
  • If you don't like the taste of honey, simply add more golden syrup and less honey.
  • If you want to make plain flapjacks, simply add 100-150g more oats until you have a stiff mixture. Cook as above.
  • To line a baking pan with baking parchment, cut a piece of parchment to size - usually around 5 cm larger than to the top of the pan. Then slightly wet the parchment and scrunch up into a tight ball. Open up the ball and it should fit the pan perfectly.
  • These flapjacks freeze quite well. I like to wrap them individually and freeze them. Pop them into your packed lunch box frozen and by lunchtime they will be defrosted and yummy. I also find this a good strategy to stop me eating the whole lot once I've cooked them!