The Accessible Friends Network

To make 8 large or 16 small squares or chunks
You will need:

  • 8 oz, 225 g, butter or margarine.
  • 12 oz, 350 g, porridge oats.
  • 2 oz, 50 g, demerara sugar.
  • 3 tbsps golden syrup.
  • 2 oz, 50 g, raisins.
  • A little extra Demerara sugar for sprinkling over the flapjack.

Grease a tin that’s approximately 10 inch, 25.5 cm long, by 7 inch, 18 cm
wide, by 1 inch, 2.5 cm deep. In other words, a shallow oblong baking
tray, sometimes called a Swiss roll tin.

Pre-heat the oven to Gas Mark 4, 350 f, 180 c, 160 fan.

  1. Weigh out the demerara sugar and oats into a large mixing bowl.
  2. Measure out the raisins and leave in another small bowl.
  3. Gently melt the butter in a large saucepan, taking care not to over heat it.
  4. If you keep the pan on a low heat and use a heat resistant plastic
    or wooden spoon to stir it, you will feel the butter turn to liquid and start to sizzle a little.
  5. As soon as it does this remove it from the hob on to a heat
    resistant work surface immediately.
  6. Now stir in the oats and sugar.
  7. Now add the raisins.
  8. Add the golden syrup with a warm tablespoon which will help it to run off
    into the saucepan more easily.
  9. The mixture should now be moist and quite soft.
  10. Spoon it into the greased baking tray, and level the surface with a flat
    bladed pallet knife.
  11. Press the mixture down well so that it is firm and smooth on top, pushing
    the raisins in firmly so that they do not burn.
  12. Sprinkle the top with a little more demerara sugar.
  13. Bake in the pre-heated oven for 40 minutes until golden and light brown.

The flapjack will still be soft to the touch when you take it out of the
oven, but will harden up as it cools in the tin.

Allow to cool for 5 minutes, before using a large, sharp knife to cut it
into strips or small squares.

I wouldn’t worry too much about the shape
of the pieces if I were you, just as long as you end up with bite sized chunks.

Leave the flapjack in the tin to go completely cold.
Remove it with a fish slice and store it in an airtight tin or container.

This is really lovely, so I bet it won’t be long before you make another
batch.