The secret six - top tips for successful flapjacks
- Line the baking tin with paper. This makes it easy to remove the flapjacks and once they have cooled in the tin, you can slide the whole flapjack on the paper onto a board to cut into pieces.
- No buts, it's got to be...salt. Do not use unsalted butter, the salt in butter seems to enhance the flavour of the oats and produce a more buttery flavour. However, you can use a polyunsaturated spread (e.g. margarine).
- It's got to be golden. Use Lyle's Golden Syrup - really nothing else will work so well. To measure it, either brush the measuring spoon with oil or heat in a jug of boiled water, so the syrup will then slip off the spoon. Or, on digital scales, weigh the sugar first in a bowl, make a small well in the centre then spoon the golden syrup into the well. Both sugar and syrup will then slide into the saucepan.
- Think Swiss, miss. If you prefer a thinner and crisper flapjack, use a Swiss roll tin, approx 28x18cm (12x7in). A Brownie tin will do if you do not have a shallow square tin.
- Don't burn your bottom. Whilst cooking flapjacks can be reasonably time tolerant the temperature of the oven will make a difference to the crispness of the flapjack. If you prefer a crisp flapjack, cook at 190C (170Cfan) gas 5 for 25-30 minutes.
- Freeze, please. Flapjacks can be frozen, but those containing moist fruit such as apple or blueberries may soften on thawing.
View all our scrumptious flapjack recipes here