How to make the Perfect Flapjack

Flapjacks are known for being ridiculously simple to make, but if you are in pursuit of perfection, here are a few tips which will help you reach the next level in flapjack tastiness. 

 

  • Lining the baking tin with parchment paper makes it easy to remove the flapjacks. Once they have cooled in the tin you can slide the whole flapjack on its paper onto a board to cut into pieces.

  • To measure the Lyle’s Golden Syrup use a pastry brush to lightly brush the measuring spoon with vegetable oil or heat the spoon in a jug of boiled water instead as the syrup will slip then off the spoon. Alternatively, using digital scales, measure the Lyle’s Golden Syrup® directly into the saucepan.

  • If you prefer a thinner and crisper flapjack, use a Swiss roll tin, approximately 28x18cm(12x7in) or a brownie tin can be used if you don’t have a shallow square tin.

  • Flapjacks can be frozen, but those containing moist fruit such as apple or blueberries may soften on thawing.

  • You can use salted or unsalted butter in flapjacks but if using unsalted butter add a pinch of salt as well since it will enhance the flavour of the oats

  • Don’t forget to mark the flapjacks into squares or oblongs whilst they are still warm since it will make it easier to cut them up when they have cooled and they will crumble less.

  • Press the mixture firmly down into the baking tin with a palette knife as this will ensure that the flapjacks are less likely to crumble and fall apart.

Ready to test those out? Find all our delicious flapjack variations below:

Last word in Flapjacks