Golden Syrup Oat Flapjack Squares
Chewy oat squares bound with butter, brown sugar and golden syrup, baked until the edges caramelise and the middle stays soft. A dense, moreish sweet snack that needs no leavening.
- Total
- 76 min
- Prep 10 · Cook 36 · Rest 30
- Serves
- 1
- Difficulty
- Easy
You'll practice: Caramelizing · Folding
- Sweet
- Oven
Instructions
-
Heat the oven to 180°C. Line a 20 cm square baking tin with parchment paper, leaving an overhang on two sides.
~10 min
-
Put 180 g butter, 100 g golden syrup, 80 g brown sugar and 2 tbsp water in a heatproof bowl. Place the bowl in the oven for 5 minutes, until the butter has melted and the sugar has dissolved. Stir with a wooden spoon until smooth.
~5 min
Heating the butter, syrup, sugar and water together melts the fat and dissolves the sugar so the oats are evenly coated.
-
Add 300 g oats and 0.25 tsp salt to the warm butter mixture and stir until every oat is coated and no dry patches remain.
~3 min
Stirring until every oat is coated prevents dry patches, which would make the flapjack crumbly and uneven.
Folding Fold the oats into the warm butter mixture gently but thoroughly until every oat is coated. Avoid overmixing, which can make the flapjack tough.
-
Tip the mixture into the lined tin and press it down firmly with the back of the spoon into an even layer about 2 cm thick, especially at the corners.
~3 min
Pressing the mixture firmly into an even layer compacts it so the flapjack holds together when cut.
-
Bake for 25 minutes, until the top is deep golden and the edges have pulled slightly away from the tin. The centre will still feel soft.
~25 min
Baking until the edges caramelise and pull away gives a chewy texture while the soft centre stays moist.
Caramelizing Bake until the edges are deep golden and pull from the tin; this caramelises the sugars for chew. Stop before the centre sets hard or it becomes brittle.
-
Leave in the tin for 30 minutes to firm up, then lift out using the parchment overhang and cut into 12 squares with a knife.
~30 min
Cooling in the tin lets the flapjack firm up so it cuts cleanly without crumbling.