Wednesday, April 10, 2013

I love flapjack and with all those oats it must be classed as a health food (that's what I tell myself anyway!).  This recipe is a Mary Berry one and when it comes to baking, in my humble opinion she is one of the very best.  I have yet to bake anything of hers that has not worked perfectly.



  • 125g butter plus extra for greasing
  • 90g golden syrup
  • 90g light soft brown sugar
  • 250g rolled oats
  • Equipment- roasting tin or shallow cake tin, about 20 x 30 cm


  1. Lightly butter the roasting tin or cake tin.
  2. Combine the butter, syrup and sugar in a saucepan and heat gently until the ingredients have melted and dissolved. Stir in the oats and mix well.
  3. Spoon into the prepared tin and smooth the surface with the back of a metal spoon. Bake in a preheated oven at 180 C/ 320 F for about 25 minutes.
  4. Leave to cool in the tin for about 5 minutes, then mark into 24 fingers. Leave to cool completely, then cut and remove from tin.

I had a bag of 7 Grain Mix so I added 200g of oats and 50g of the 7 Grains Mix to add a little extra crunch and goodness!

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