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Scottish Oat Flapjacks

Perfect with a glass of icy cold milk. Quick to make using pantry staples and just one pan.

June 21, 2016

Scottish Oat Flapjacks

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SCOTTISH OAT FLAPJACKS

ingredients for 20cm square tin, sixteen pieces

200gm unsalted butter
good pinch salt
2Tbsp (40ml) golden syrup
200gm caster sugar
250gm rolled oats (see notes)
100gm plain flour

method

  1. Pre-heat oven to 180ºC.
  2. Prepare 20cm x 20cm square cake tin by lining with non-stick baking paper.
  3. Place butter, salt, golden syrup and caster sugar in large saucepan.
  4. Place saucepan on medium heat. Stir contents occasionally and allow to melt until smooth and thick. This will only take a couple of minutes.
    Remove from heat.
  5. Add oats and flour to warm butter and sugar mixture and stir to combine thoroughly.
  6. Tip into prepared pan and cook for 25 to 30 minutes, until golden. The flapjack mixture will still be soft and will set on cooling.
  7. Allow to cool for 5 to 10 minutes and whilst still warm in tin, mark into desired size pieces using a rounded edge knife. Be careful if using a non-stick tin not to mark the tin. Pre-marking makes flapjacks easier to cut once cool.
  8. When cool, remove flapjacks from tin, peel off paper and discard. Place flapjacks on chopping board and cut through into pieces using marked lines.
  9. Store in air tight container in pantry for up to one week.

cooks notes

  • Don’t use salted butter as can be 1 teaspoon salt in every 100gm butter! It affects flavour as well as being unhealthy for you; just add a pinch of salt as we suggest in this recipe.
  • Use regular rolled oats as opposed to quick-cook oats as they will give desired texture.
  • Use maple syrup in place of golden syrup.
  • Great for lunchboxes.

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Meet the team

Tracey Cotterell

Tracey Cotterell
FOUNDER, MANAGING DIRECTOR AND TEACHER
Tracey Cotterell

TECH DIP HOTEL CATERING AND INSTITUTIONAL MANAGEMENT

Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running

View Tracey’s full profile.

Tracey Cotterell

Tracey Cotterell

FOUNDER, MANAGING DIRECTOR AND TEACHER


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