Brown Sugar Flapjack (Oat Bars)
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.
Servings: 8 slices
Ingredients
- 170 g/ 6oz Unsalted butter - roughly chopped
- 100 g/ 4oz Soft brown sugar (light or dark works fine)
- 3 tablespoon Golden syrup
- 250 g/ 10oz Rolled oats
- 1 ½ teaspoon Mixed spice
- 150 g/ 6oz Raisins
- 50 g/ 2oz Dark chocolate - chopped fine
Instructions
- 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
Notes
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 ½ - ¾ inches deep when spread into the tin.