Doctor Johnson proposed to define the word ‘oats’ thus: ‘A grain which in England is generally given to horses, but in Scotland supports the people.’ And I replied: ‘Aye, and that’s why England has such fine horses, and Scotland such fine people.’ The Life of Samuel Johnson, James Boswell.
Little beats a classic oat flapjack, especially as they’re one of the very easiest treats to whip up. They require only four simple ingredients and a spare half an hour. This is a failsafe recipe and perfect to make with little ones.
WHAT YOU’LL NEED
Equipment:
- 8 inch (20cm) square tin
- saucepan
Makes: 8-12 pieces
INGREDIENTS
- 250 grams jumbo porridge oats
- 125 grams lightly salted butter
- 80 grams light brown sugar
- 2 tablespoons golden syrup
Optional
- 100 grams chocolate (we used a mix of 60 grams dark, 40 grams milk)
- Salt flakes (we used pink Himalayan flakes)
METHOD
Preheat the oven to 180C/160C fan oven. Grease and line an 8 inch/ 20cm square tin
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Place the butter, sugar and golden syrup into a medium pan. Leave to melt stirring occasionally.
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Once melted and combined, remove from the heat and pour in the oats making sure to cover all oats with the mixture
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Turn the mixture out into the tin, spread evenly using a spoon and press gently down all over until level
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Bake for 18-20 minutes or until brown at the edges.
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Remove from the oven and leave to cool for 2-3 minutes in the tray. Then remove from the tray and leave for a further 5 minutes – if you leave them much longer, as they harden, you’ll find it more difficult to make your cuts.
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Slice as required into squares or rectangles.
To add a little decoration and extra flavour, melt the chocolate in a bain marie. Ideally use couverture chocolate and temper it to ensure a smooth, glossy coating which makes for a crisp finish and to prevent the dull greyish, waxy texture that can develop when the cocoa fats separate out. Tempering is not essential if time-short but a worthwhile step if you can for the best and prettiest finish.
Once melted, dip each flapjack into the chocolate and set onto a parchment-lined sheet tray. If desired sprinkle with salt flakes before setting in a cool place to set.
