Oat Bars. Flapjack. Cereal Bars. Whatever you call them, these little slices of Brown Sugar Flapjack are bursting with plump, juicy raisins, a hint of spice and a smackeral of dark chocolate. Quick & easy to make. Perfect for lunch boxes, picnics or scoffing straight from the tin.
Sometimes simplicity works best. And when it comes to flapjack – the God of comfort baking – who am I to argue?
Well, actually, I may have slightly bickered with the traditional recipe when creating my Brown Sugar Flapjack since I appear to have added a little spice. Oh and a teeny-weeny-tiny drizzle of dark chocolate on the top, just to finish it off with a flourish.
And is my tinkering worthwhile? Yes! Here’s the proof.
When I made this round of Brown Sugar Flapjack I left a couple of bars chocolate free, to please my lovely man. Regular readers will recall that he likes his biscuits, cakes and bars somewhat plainer than me.
I call it naked .
Obviously, he was much appreciative of this small gesture of mine – he knows my brain does get ever-so slightly over-excited when it comes to decorating bakes and normally everything gets smothered in chocolate or icing.
I just can’t help myself.
But just this once, I don’t mind if I do congratulate myself for controlling that urge of mine to splurge when it comes to chocolate. If only because it helped prove that this recipe is a knock-out winner.
The Brown Sugar Flapjack…
Over the weekend, we had a day out and, as it was too cold to sit outside and eat, we took a picnic for the car. A carnic, if you like (thanks for that little phrase, Tessa).
Into the picnic carnic went 4 pieces of flapjack adorned with chocolate and away we zoomed. Long story short, Chris actually agreed that the little splash of chocolate did add a certain perkiness to the mix. He said it matched the hit of spice nicely and turned it into a well thought out little flapjack number. He even conceded that although the flapjack was more than fine naked it was, without a doubt, better with the chocolate.
My husband. Liking chocolate. Of his own free will.
Life just got sweeter.
So, all in all, this Brown Sugar Flapjack contains all you would expect from a typical bar plus some bonus points:
- A lovely, deep golden colouring
- A level of sweetness that is just perfect – not too syrupy
- Juicy raisins that have been plumped up pre-bake
- Mixed spices to add a little excitement to the flapjack party
- A sneaky hit of chocolate that plays with the fruit & spices in a most alluring way
And all wrapped up in neat chunky bars. That’s my idea of winter comfort baking.
If you’re in a secret, long-lasting love affair style relationship with flapjack like me, then head over to my other flapjack recipes:
In the latter I confess to not actually being able to make very good flapjack at all… ?!?! Those days are gone. Gone (See ya. Bye). I’ve finally found my groove when it comes to these oaty bars of sweet deliciousness.
- 170 g/ 6oz Unsalted butter - roughly chopped
- 100 g/ 4oz Soft brown sugar (light or dark works fine)
- 3 tbsp Golden syrup
- 250 g/ 10oz Rolled oats
- 1 1/2 tsp Mixed spice
- 150 g/ 6oz Raisins
- 50 g/ 2oz Dark chocolate - chopped fine
- Begin by greasing and lining your baking tin with parchment and pre-heating the oven to 170°C/ 325°F/ GM3
- Put the raisins into a small heatproof bowl and cover with hot water from a just boiled kettle. Set aside
- Weight out the oats and the mixed spice
- Tip the butter, syrup and sugar into a heavy based saucepan and put it over a medium heat to melt, stirring often. When the butter has melted and the sugar has dissolved use a balloon whisk to gentle bring the ingredients together until you have a thick, brown, evenly mixed liquid
- Drain the raisins then add them to the pan along with the oats. Stir until thoroughly combined
- Spoon the flapjack mixture into the prepared tin and spread it out. Use the back of a metal spoon to push the mixture into the edges and corners of the tin and to press the flapjack down so that it is nicely compact
- Bake in the oven for 30 minutes until golden. If, after 20 minutes, the raisins look as if they are about to catch & burn, lay a piece of foil loosely over the flapjack for the final 10 minutes of baking
- Allow to cool in the tin for 10 minutes. Using a sharp knife, mark the flapjack into 8 bars then let cool completely in the tin
- Once cool, cut into the marked portions and remove from the tin
- Melt the chocolate gently and drizzle a little over each slice
- Store in an airtight container for up to 5 days
Bake the flapjack in a tin with an area (length x width) of around 65-70 inches sq (420cm sq). I used a tart tin measuring approx 14 inches x 5 inches (35cm x 12cm). A square tin of around 8 inches (20cm) would work too. The flapjack needs to be about 1/2 - 3/4 inches deep when spread into the tin.