Makes 12
These 4 ingredient flapjacks are so easy and taste oats so good!
Everyone loves Lucy! Especially me (and not just because she’s my cousin!) As you can see from this picture, I’ve been loving her since she was born in 1981.
Everyone loves her flapjacks too! They’re gooey and chewy and only 4 ingredients! And that’s not all, they’re egg free too!
A few months ago, when Belinda was in hospital, I took in some ANZAC biscuits. Everyone loved them, so much so that one of the nurses asked Belinda when I was bringing in more of those flapjacks. Belinda was a bit bemused because she’d never eaten flapjacks before but she had just enjoyed a batch of Anzac biscuits. The nurse insisted they were flapjacks and it didn’t take us long to work out that it was a “British thing.”
Flapjacks are the English answer to an Anzac although they’re usually baked as a slice as opposed to in a cookie and I’ve been loving on them even before I loved Lucy, since I’ve been on solids, in fact! They’re super versatile because you can pimp them up with your favourite things, super cheap and super easy. What’s not to love?!
Ingredients
125g butter
100g brown sugar
3 tablespoons golden syrup
250g rolled oats
How to – Traditional
- Preheat oven to 180 C / 160C fan-forced. Line a shallow 20×20 square pan with baking paper, extending paper above the rim for handles.
- Melt the butter, sugar and syrup in a pan and stir to combine until fully melted.
- Add the oats and mix everything together.
- Spoon the mixture in to the prepared tin, then, using the back of a spoon press the mixture into the corners so the mixture is flat.
- Bake for about 20 minutes, until the top is golden brown. The mixture should still be quite soft and gooey as the flapjacks harden as they cool.
- Leave the flapjacks to cool in the tin for 5 minutes, then lift them out using the paper “handles” and leave to cool on a wire rack.
- Allow to cool before cutting the mixture into squares. The flapjacks stay quite gooey which is what everyone raves about!!
How to – Thermomix
- Preheat oven to 180 C / 160C fan-forced. Line a shallow 20×20 square pan with baking paper, extending paper above the rim for handles.
- Place the butter, sugar and syrup in TM bowl and melt for 2 minutes at 90 degrees on speed 2. Check everything is fully melted.
- Add the oats. Mix on reverse speed 2 for 5 seconds. Set the dial to the closed lid position and mix on interval speed for 30 seconds.
- Spoon the mixture in to the prepared tin, then, using the back of a spoon press the mixture into the corners so the mixture is flat.
- Bake for about 20 minutes, until the top is golden brown. The mixture should still be quite soft and gooey as the flapjacks harden as they cool.
- Leave the flapjacks to cool in the tin for 5 minutes, then lift them out using the paper “handles” and leave to cool on a wire rack.
- Allow to cool before cutting the mixture into squares. The flapjacks stay quite gooey which is what everyone raves about!!
Other info
Prep time: 5 minutes Cooking time: 20 minutes
