An Offensively Easy Flapjack Recipe

You know when you’ve got a craving for something, and you can’t stop thinking about it? That’s been me with flapjacks this week. Home made, the ones you get in little cafes, even the little squares from Sainos that I swear are just butter and sugar and oats. Not that this recipe is much better.

flapjacks are really lovely

It’s barely a recipe really. 2 parts oats, 1 part butter, 1 part brown sugar and a squeeze of golden syrup, all chucked into the food processor and whizzed about for a bit until it all came together. I then chucked in some raisins because I’m super healthy like that and mixed it all up. Squished it into a tin lined with parchment paper (get a big piece bigger than the tin, scrunch it up and run under the tap. It softens up the paper so you don’t have to cut it down to size and it makes it easier to pull out of the tin because it’s all one piece. Pop it into the oven at 180C / 350F (I don’t know the gas mark. Does anyone even use gas mark any more, the only place I ever used it was at school) for about 20 minutes.

This recipe is easily made vegan (veganised? veganable?) by switching what butter you use. Apparently golden syrup is vegan (at least the one from Lyle is, but lets face it, there is no other syrup) and isn’t too difficult to find in the US – I picked some up at my new favourite shop Cost Plus World Market but I noticed that the supermarket QFC near my house sells some in the breakfast aisle.

Go make some but don’t blame me if you eat the whole pan at once.


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