Ingredients
Equipment
Method
- Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper. Set aside.
- Melt the butter and golden syrup together in a saucepan over low heat, stirring gently until smooth and glossy. This creates a warm, sweet aroma and a fluid mixture.
- Remove the saucepan from heat and stir in the vanilla extract if using, integrating the flavors thoroughly.
- Pour the melted mixture over the rolled oats in a large mixing bowl. Use a spatula to fold everything together until the oats are evenly coated and shiny from the syrup mixture.
- Transfer the mixture onto the prepared baking tray. Use the back of a spoon or spatula to spread it out evenly, pressing down gently to compact the mixture and ensure it bakes into a cohesive block.
- Bake in the preheated oven for about 20 minutes, or until the edges turn golden brown and smell toasty. Keep an eye on them to prevent burning.
- Once baked, remove from the oven and let the flapjacks cool in the tray for 10 minutes. They will be hot and slightly soft at this stage.
- Lift the flapjack slab using the edges of the parchment paper and transfer it to a cutting board. Slice into squares or rectangles while still slightly warm for clean cuts.
- Allow the flapjacks to cool completely on the cutting board, which will help them firm up and develop their signature crunch on the edges.
- Enjoy these homemade flapjacks as a crunchy-tender snack or breakfast treat, stored in an airtight container for several days.
Notes
Feel free to add chocolate chips, nuts, or dried fruit before baking for extra flavor and texture.