Easy Muscovado Flapjacks

Prep time: 15 mins     Baking time: 35 mins    Difficulty: Very Easy

My mom didn’t like flapjacks before she tried these. A lot of flapjacks are either a bit tough, or sweet but lacking in actual flavour…. not these. They’re rich, gooey, a bit crumbly and packed with dark brown sugar and butter!

This recipe is adapted from one by the UK’s honorary grandma, Mary Berry, however I’ve given it a substantial Limited Baker twist to the point where it’s only got one ingredient in common.

A couple of notes before we start: firstly, the use of gluten free oats and dairy-free spread in these means the flapjacks are usually a bit crumbly beneath their crust. If you find that too, don’t fret, you’ve not done anything wrong! Just be prepared to serve it in a few pieces! Secondly, if your householdis pro-gluten or pro-dairy you can absolutely substitute the allergy-safe ingredient with butter or regular oats. Normal oats have a little bit of gluten in, so we avoid them just to be safe; strictly speaking, kiddo should avoid all oats because of his limitations, so this is a once-in-a-while treat for us rather than a weekly bake.

Lastly, this is one of those recipes where you can mix and match what you put in them. I love a versatile recipe! In cold months you can mix in some dried apples and cinnamon, or some cranberries and Christmas spices, and when it’s warmer it works great with dried mango chips, dried berries, a layer of fresh jam in the middle or toasted nuts. Mix and match to find a favourite! Personally I love fat, slightly sour dried cherries and dark chocolate drizzled over the top…

Easy Muscovado Flapjacks

Recipe by The Limited BakerCourse: Uncategorized
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Ingredients

  • 225g muscovado (dark brown) sugar

  • 225g dairy-free spread

  • 75g golden syrup

  • 275g gluten free porridge oats

  • 125g  dried fruit or other extra, if wished

  • Tools
  • 9″x 9″ Baking tin lined with parchment

Directions

  • Preheat the oven to 140C
  • Melt muscovado sugar, dairy-free butter and golden syrup together in the microwave or on the hob. Stir thoroughly to combine ingredients.
  • Add the oats and stir thoroughly again until all the oats are coated in the sugar and butter
  • Add any extras you like and mix them in
  • Pour the mixture into the baking tin, pat down until flat, and bake for 35 minutes or until golden brown. There’s no eggs in these, so use that baking time to lick the mixing spoon….
  • If wished, melt 4 squares of chocolate per person in the microwave (or in a large bowl over a pot of boiling water) and drizzle over a warm slice of flapjack!

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