There’s something so comforting about a classic flapjack — sweet, buttery, and perfectly chewy. With just a handful of ingredients and a quick bake, this recipe is one to always keep up your sleeve. Ideal for lunchboxes, picnics, or just with a good cup of tea.
 
INGREDIENTS:
125g white sugar
125g light brown sugar
250g butter
6 tbsp golden syrup
500g rolled oats
Pinch of salt (optional)
 
HERE’S HOW:
Preheat the oven to 170°C (fan 150°C).
Line a 20 x 20cm brownie tin with parchment paper.
Place the white and brown sugars, butter, and golden syrup into a saucepan.
Warm gently over a medium heat, stirring occasionally until the butter has melted and everything combines into a smooth, golden mixture.
Remove from the heat and stir in the oats until they are evenly coated. Add a pinch of salt if you’d like to balance the sweetness.
Spoon the mixture into the prepared tin and press down firmly with the back of a spoon to create an even surface.
Bake in the oven for 20 minutes, or until lightly golden around the edges but still soft in the centre.
Allow to cool in the tin for 15–20 minutes before slicing into squares or bars. The flapjacks will firm up as they cool, giving that perfect chewy texture.
 
Recipe by Peter Sidwell