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  • 250g (8oz) butter
  • 250g (8oz) caster sugar
  • 175g (6oz) golden syrup
  • 425g (14oz) porridge oats
  • 2 apples, peeled and chopped
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    Method

    • step 1

      Preheat oven to Gas 4, 180úC, fan160ðC. Oil and line base of a 20x30cm (8x12in) cake tin with baking parchment.
    • step 2

      Melt butter, caster sugar and golden syrup together in a pan, stirring until sugar has dissolved. Remove from heat and stir in oats and apples.
    • step 3

      Spread mixture in tin and bake for 20-25 minutes. Cut into 12-14 bars; allow to cool before turning out of the tin.
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    Comments, questions and tips (4)

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    Overall rating

    A star rating of 4.2 out of 5.6 ratings

    This has been removed

    soontobeparents

    My tin is 25x30cm so I increased everything by 20% and also added a handful of sultanas and some dried cinnamon. Cooked for about half an hour in a non-fan oven. They were delicious but a bit sticky in the middle. Next time (and there will be a next time!) I think I'll cook them for a little longer…

    Magic69

    I made these for the 'big share' breakfast for my sons school. I have to say, the recipe was spot on! Everyone at my house tried scoffing them off before they even made it out the door to school. The only thing I did differently was bake them for 35 minutes as they were a little too soft for me.

    haskellerin

    A star rating of 5 out of 5.

    Great recipe, simple and cheap too! If you use a shallower and larger tray you could certainly make more; these were quite thick (definitely not a criticism!). I prefer the name "Flapplejacks" though.

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