Gorgeous nutty golden syrup flapjack


Ahhhh golden syrup. Is there a nicer smell?  I wondered aloud recently (well, on Instagram) why someone had never created a perfume based on the sweet scent of it.  I mean, come on! Someone’s already done a gin perfume..

Talking of gin, alcohol free January is miserable.  Last year, I said never again, and yet this year here I am nursing a sad, lukewarm glass of squash every night, instead of a sparklingly refreshing glass of mother’s ruin. It’s no life, dearest reader.

Anyhoo, to keep me company on my alcohol free quest, Charlie, the Death Wish Dude has vowed to give up crap.  As long as I stay off the gin, he’s promised to stay off the crisps and chocolate.  A noble deed, but one which leaves him sadly lacking in snackage when he gets home from school hungry enough to look at the Ninja Cat of Death in a whole new light.  So I decided to make him some healthy-ish snackage until he’s back on the Frazzles.  Flapjack: gorgeous golden syrupy, crispy on the outside, soft in the middle nutty flapjack…

Nutty Golden Syrup Flapjack

So this is another one of those recipes that, as long as you stick to the basic proportions, you can fiddle with endlessly…  Add nuts, sultanas, dried cranberries, chocolate chips… whatever you fancy.  Don’t like golden syrup (what’s WRONG with you?) use honey.  Like it plain?  Covered in chocolate? That’s fine too.

For the basic recipe, you’ll need:

170g butter

115g brown sugar

4 tablespoons golden syrup

400g rolled oats

Melt the butter, brown sugar and golden syrup in a saucepan on a low heat until it’s all runny and combined, then take it off the heat and stir in the oats.  And that’s it.  This is the time to add your extras: dried fruit/nuts/chocolate chips/whatever.  I used a large handful of almonds, roughly chopped, but whatever you use, a good handful will probably be enough.

Now press the mixture into a buttered cake tin and bake at gas 4/gas 180 and bake for 15-20 minutes.  Cool completely before removing from the tin or it’ll fall apart.  Fab for lunchboxes, rushed breakfasts and after school snackage.

Mind you, I’m tempted just to buy him a six pack of Walker’s crisps and a Double Decker and be done with it.  Gin o’clock, you say?

15 replies
  1. narsfweasels
    narsfweasels says:

    Love a good flapjack and this recipe is so adaptable that it can make a hundred different combinations and still taste amazing. I love dried cranberries with mine!

  2. RubbishWife
    RubbishWife says:

    Another lush recipe. All My flapjack efforts are pants- they always turn out differently. We vary between the tooth-breaking variety and the how-many-crumbs-would-you-like variety. I’m going to give these a go.
    And sympathies for the lukewarm squash thing, I’m only managing Monday toFriday. You’re a stronger woman than I am.

  3. Jeanette
    Jeanette says:

    Thanks for the headsup on using honey. We all LURVE golden syrup but sadly can not get it where we are posted currently (along with marmite, Quality Street and Bisto Best Gravy Granules – tragic!) Honey I can get by the gallon so will be giving these a go. Well done on the dry January…I did comtemplate it but not sure I could go a whole month ;-) Perhaps I should start with a week of detox first and build up!

      • Jellyhead/Jeanette
        Jellyhead/Jeanette says:

        Ohh I don’t know….still a whole week or so more than me. Think I’m going to have to start the Mon-Thurs rule here…couldn’t include a Friday, that would be too cruel!


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