BEST Gooey Flapjacks
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5
3 reviews
Excellent
BEST Gooey Flapjacks
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If you like a gooey flapjack then this recipe is for you! With just 4 simple ingredients, they couldn't be easier to make!
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Ingredients
- 150 g butter unsalted
- 280 g oats
- 100 g brown sugar soft, light
- 90 g golden syrup
Instructions
- Preheat your oven to 180℃ (or 160℃ for fan ovens) and line an 8x8 tin with baking paper.
- Melt the butter and set aside to cool for a minute or two.
- In a large bowl mix together the oats and brown sugar. Then add in the melted butter and golden syrup. Mix well until the oats are evenly coated.
- Press the mixture firmly into your tin and bake for around 18-20 minutes. The flapjacks should be very slightly golden at the edges and wobbly in the middle. They'll firm up as they cool so don't worry.
- Let them cool in the tin for around 10 minutes then use a knife to gently score lines where you plan to cut them. This will help to prevent crumbling later.
- Leave the flapjacks to cool completely then pop them in the fridge for an hour or two to firm up. Then remove them from the tin and cut into slices using your score marks as a guide.
Notes
- Store in an airtight container in the fridge for up to 1 week.
Nutrition Information
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Serving
1flapjack
Calories
143kcal
(7%)
Carbohydrates
16g
(5%)
Protein
1g
(2%)
Fat
8g
(12%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
2g
(10%)
Cholesterol
20mg
(7%)
Sodium
1mg
(0%)
Potassium
2mg
(0%)
Fiber
1g
(4%)
Sugar
11g
(22%)
Nutrition Facts
Serving: 16slices
Amount Per Serving
Calories 143 kcal
% Daily Value*
| Serving | 1flapjack | |
| Calories | 143kcal | 7% |
| Carbohydrates | 16g | 5% |
| Protein | 1g | 2% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 20mg | 7% |
| Sodium | 1mg | 0% |
| Potassium | 2mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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