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Chewy flapjacks recipe

Chewy flapjacks recipe


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  • Recipes
  • Dish type
  • Biscuits and cookies
  • Flapjacks

A recipe for yummy and chewy flapjacks! The coconut adds nice flavour. You can also add 50g chocolate chips or chopped apricots in step 3 if you like.

131 people made this

IngredientsMakes: 10 flapjacks

  • 150g cooking margarine
  • 150g muscovado sugar
  • 2 tablespoons golden syrup
  • 200g rolled or porridge oats
  • 50g desiccated coconut

MethodPrep:15min ›Cook:25min ›Ready in:40min

  1. Preheat oven to 160 C / Gas 3. Lightly grease and line an 18cm square baking tin.
  2. Put margarine, sugar and syrup in a large, heavy pan and heat gently, stirring occasionally until butter has melted.
  3. Remove pan from the heat and stir in the oats and coconut until well combined. Spread the mixture evenly in the prepared tin and, using a knife score the mixture into about 10 bars.
  4. Bake for 25 to 30 minutes, or until golden.
  5. Remove from oven and cut through scored lines with a knife while still hot before it begins to harden. Leave to cool slightly and harden before turning out onto a wire rack to cool.

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Reviews & ratingsAverage global rating:(3)

Reviews in English (3)

I made this at school and it was amazing! I used all the ingredients above but I added 50g of chocolate chips and it was even better! It is simple but beautiful.-22 Feb 2014

I followed the recipe to a tee.........but I have ended up with a wet falling apart mess. It tastes lovely but it's not setting!!-11 Feb 2018

Omitted coconut ....used unsalted butter instead of margarine . Threw in apricots..and dipped halfway in Bournville plain chocolate .-28 Apr 2017


Chewy flapjacks recipe - Recipes


These Flapjacks are so CHEWY!

When you bake Chefs chewy flapjacks recipe and plate them up - do not expect them to last very long as they will be devoured within minutes.

Chefs chewy flapjacks are really easy to bake and such a treat to eat, there is something so comforting about traditional English recipes like flapjacks.

You can cook flapjacks to be crunchy or chewy , these flapjacks are so very chewy with a hint of golden crunch on the outer edge.

This is a fully vegan chewy flapjacks recipe .

Chef uses light brown muscovado sugar and vegan margarine, the oats are simple basic oats that you can get at budget prices in most supermarkets, you do not need any fancy oats to make a gorgeous flapjack .

Ingredients for chewy flapjack recipe

12oz Oats
5oz Sunflower margarine
8oz Light brown muscovado sugar
5oz Golden syrup

Place a small dish onto your scales and re-adjust the scales for the weight of the new dish.

Spoon the syrup into the small bowl.

Place the sugar, syrup and margarine into a pan and melt on a low heat.

Keep stiring the ingredients together - do not boil.

You want the ingredients to nicely melt, this only takes a few minutes.

Grease and flour a flapjack tin and press the oats into the tray using the back of a spoon.

Place into a hot oven at gas mark 6 and bake on the middle shelf for 25 minutes only - switch off the oven and leave the flapjacks in the oven for 3 minutes only.

Remove the flapjacks from the oven.

If you press the top with your finger it will feel very soft, do not worry this is good because if it came out of the oven firm it would set even firmer.

Carefully use a large knife to cut slices into the flapjack and to help ease the flapjacks from the edge of the baking tin.

Now leave the flapjacks to completely cool down.

Only when the flapjacks are cool use a spatula to remove them from the oven tray.


For more flapjack and oat recipe see below

Healthy treacle flapjacks recipe


Why should I make a flapjack?

Flapjack recipes are so easy to make – cooked from start to finish in around half an hour with very little prep time. This makes them such a great bake if you have friends coming over, have a school bake sale you’d forgotten about or just want something simple for the family to tuck into over a weekend. They’re a great alternative to cookies.


Heat the oven to 180C/Gas 4. Put the butter, golden syrup and a pinch of sea salt into a pan. Heat to melt the butter. Remove from the heat and mix in the oats. Tip the mixture into a well-greased tin. Smooth the surface with a knife. Bake 20-25 mins until golden brown. Leave to cool in the tin.

While the flapjack is cooking put the nuts onto a small baking tray and add to the oven for 8 mins.

Melt the chocolate and spread it over the flapjack. Tap the tray on the surface to smooth the chocolates. Scatter over the nuts and fruit and press down. Refrigerate for 15 mins and then leave at room temperature for the chocolate to set. Use a sharp knife to cut into 12 squares.


Lyle's Golden Syrup Flapjack Recipe

Chewy, classic, and packed full of healthy wholegrain oats, flapjacks are a long-standing family favourite. What’s more, these scrumptious snacks are notoriously simple to make and suit every occasion – from parties and gatherings, to low key evenings in front of the television.

Try your hand at our popular flapjack recipe and treat yourself and your loved ones to some chewy gooey goodness!

Follow these 3 simple steps for the ultimate Lyle’s Golden Syrup flapjack.

  1. Preheat the oven to 180°C/160° Fan, 350°F, Gas 4 while you combine the butter and Lyle's Golden Syrup in a large non-stick saucepan. Heat gently until melted, then remove from the heat and stir in the oats and salt.
  2. Spoon the mixture into a 20cm (8”) shallow square loose-bottomed tin, greased and lined with parchment paper. Level and press firmly with a palette knife to smooth. Bake on the middle shelf for 25 minutes, until gorgeously golden brown on top.
  3. Remove and leave to cool in the tin for 30 minutes. Then lift out of the tin to cool completely on a wire rack. Once cooled, cut into 9 medium or 16 small squares.

Flapjacks are the perfect snack anytime – and there’s nothing the kids like to see more in their lunch boxes…

Enriching your flapjacks with Lyle’s Golden Syrup is the best way to achieve that irresistible melt-in-the-mouth texture and sweetly caramelised flavour loved by generations.


Recipe for Ginger Flapjacks

This is another recipe that has evolved on a scribbled piece of paper (with many crossings out and adjustments!) from several others and become a firm favourite in my kitchen. It’s very easy and quick but transforms the good old fashioned flapjack into a delicious and altogether more grown-up experience! They are great for elevenses or mid-afternoon snack with a cuppa and with all that lovely oat and ginger, they’re not all bad for you! The quantities of Ginger used, both ground and crystallized can be adjusted to personal taste but I love ginger and I want to taste it – that’s why I use crystallized not stem ginger – it stays in lovely chewy bits in amongst the sticky oats!

For more delicious recipes, do check out our Dorset recipes page.

Ginger Flapjacks

Ingredients
  • 320g porridge oats or a mix of rolled oats and jumbo oats
  • 60g cornflakes slightly crushed
  • 200g soft dark brown sugar
  • 200g butter
  • 100g (approx 3 tbsp) golden syrup
  • 2½-3 levelteaspoons ground ginger (or to taste)
  • 175 g crystallized ginger chopped as fine or chunky as you like!
  • 50g plain dark chocolate
Directions
  • Step 1 Pre-heat the oven to 150ᵒC and line an oblong tin approx 23cm by 30cm with baking parchment.
  • Step 2 In a large saucepan gently melt the butter, sugar and syrup.
  • Step 3 In a large bowl weigh out the oats, cornflakes and ground and crystallised ginger.
  • Step 4 Add the syrup mix to the dry ingredients and mix thoroughly until all the oats are coated.
  • Step 5 Tip into the baking tray and press down firmly with your hands into an even layer.
  • Step 6 Bake for 20 – 25 mins, until just golden brown. The flapjacks will still be very soft when they are cooked but will firm up as they cool – undercook rather than overcook or they will be hard not chewy!
  • Step 7 Break the chocolate into small pieces in a bowl and melt either in the microwave or over a pan or simmering water.
  • Step 8 Once the flapjack has cooled, cut into slices as small or as generous as you wish and drizzle or dip the ends with chocolate.

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  1. Put the 150 g of margarine, 75 g of sugar & 75 g of golden syrup in saucepan (or microwaveable bowl if using a microwave oven) and heat until it is all liquid.
  2. Meanwhile line the baking tin with greaseproof paper.
  3. Mix all the oats (125 g of chopped rolled & 125 g of rolled) into the liquid.
  4. Put the mixture into the baking tin & press flat.
  5. Bake at 175 °C (Gas Mark 4) for 25 to 30 minutes. Warning: the timing is tolerant but accuracy in temperature is critical.
  6. Slice into 8 fingers (by cutting into half along the perpendicular bisector of two sides and into quarters perpendicular to the first cut) before it sets but leave in place in tin.
  7. Leave to cool and set.

Crunchy Flapjack

The recipe is identical to chewy version but cook at 15 °C (one Gas Mark) hotter. This is 190 °C (Gas Mark 5).

The chewy and brittle versions can be make simultaneously from the same mix by baking them on different shelves in the same oven provided the oven does not have forced temperature equalisation (e.g. a fan oven) by utilising the temperature differences between shelves. In my gas oven, I can bake chewy flapjack on the middle shelve whilst baking brittle flapjack on the top shelf. (Great for the indecisive :-) .)

Fruit Flapjack

The recipe is identical to above but mix in some raisins and/or sultanas before baking (obviously).

All-butter Flapjack

The recipe is identical to above but just use butter instead of the margarine. I thought it was only a relatively a slight improvement to the flavour until a reader told me that it needed to be normal salted butter not unsalted cooking butter, it then gave a noticeable buttery taste to the flapjack. The butter also gives a very distinctive and tempting buttery smell to the flapjack. Furthermore, "all-butter" sounds good in the name!

Jam Flapjack

Replace the golden syrup in the recipe with 100 g of low sugar apricot jam (low sugar jam typically tastes more fruity) and reduce the additional sugar from 75 g to 40 g. The result has a mild apricot flavour instead of a mild golden syrup flavour (and is slightly less sugary).


How long will these fruity flapjacks keep for?

The flapjacks will keep for up to 7 days in an airtight container. I often bake them on a Sunday night for the week ahead!

Did you make these fruity flapjacks? Let me know what you thought of the recipe! leave a comment below and rate the recipe out of five by clicking on the stars in the recipe card.

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Stir in the oats, making sure they’re all well coated in the buttery syrup and that there are no dry patches lurking in the middle, then carefully (the mix will be very hot) spoon the lot into the prepared tin and press down with the back of the spoon, so the mixture is flat on top and well packed in.


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