Cinnamon Flapjacks
Soft and chewy Cinnamon Flapjacks made with golden syrup, brown sugar, cinnamon and ginger. Just six ingredients and a really easy festive bake.
Servings: 12 bars
Calories: 244kcal
Ingredients
- 160 g of Butter
- 110 g of Golden syrup
- 110 g of Light brown sugar
- 330 g of Rolled oats (use certified gluten free oats to ensure this recipe is gluten free)
- 1 teaspoon of Cinnamon
- ½ teaspoon of Ground ginger
Instructions
- Preheat your oven to 180°C/160°C(fan)/350°F/Gas 4 and line a 27x20cm (10.5x8 inch) baking tray with baking paper.
- In a large sauce pan, melt 160 g of Butter over a low heat.
- Add 110 g of Light brown sugar and 110 g of Golden syrup, stirring until the mixture is smooth and the sugar has dissolved.Remove from the heat.
- Stir in 330 g of Rolled oats, 1 teaspoon of Cinnamon and ½ teaspoon of Ground ginger. Mix well so all the oats are covered.Taste to see if it has enough cinnamon/ginger in it for you. If not, add more to taste.
- Transfer to the prepared tin, spreading the mixture right into the corners. Press it down firmly and evenly with the back of a spoon.
- Bake for approximately 25 minutes, until the edges are lightly golden but the centre still feels a little soft.
- Leave to cool completely in the tin before lifting out and cutting into 12 bars.
Important: The flapjacks will still be soft when they come out of the oven. They firm up as they cool, so don't be tempted to keep baking them until the middle feels hard.
Notes
- Use golden syrup for the best binding.
- Avoid overheating the butter mixture
- Press the oats down firmly.
- Don't overbake or cut before completely cool.
- Store airtight for up to a week or freeze for up to 1 month.
Nutrition
Serving: 1bar | Calories: 244kcal | Carbohydrates: 35g | Protein: 4g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 29mg | Sodium: 99mg | Potassium: 115mg | Fibre: 3g | Sugar: 16g | Vitamin A: 333IU | Calcium: 27mg | Iron: 1mg
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