Oats, apple, golden syrup and just the smallest hint of cinnamon. What’s not to love about these meltingly soft, sweet apple flapjacks?
The great thing about flapjacks is that despite the fact that they’re clearly a yummy little treat; sweet and gooey like a slice of cake, they’re made from oats and so they somehow seem really rather healthy. To be clear, I’m not saying that they are (in fact, to do so would be to completely ignore the artery clogging amounts of butter and the tooth rotting levels of sugar and syrup..) – but it’s certainly easier to maintain the illusion with flapjack than with a big slab of chocolate cake.
Apple flapjacks are frankly even more virtuous. They’ve got one of your five a day in them for goodness sakes! They’re practically a health food. So what I’m saying is, in this month of over-indulgence, these flapjacks are a little something which you can enjoy without too much guilt. It’s nearly Christmas after all!
Gotta taste for apples? I’m here for you…
- 350 g butter
- 4 tbs golden syrup
- 100 g light brown sugar
- 500 g oats
- 1 tsp ground cinnamon
- 2 apples, peeled, cored and finely sliced
- Line a tin with grease proof paper and pre-heat your oven to 170 C (fan)
- Add the butter, sugar and golden syrup to a small pan and stir regularly until the butter has completely melted
- Put the oats and ground cinnamon in a large bowl and add the melted butter mix. Stir well.
- Add half of the oat mix to the baking tin and flatten down firmly
- Now add the sliced apple and cover with the rest of the oats. Flatten again to prevent crumbling later
- Bake in the oven for 20-30 minutes until the edges are starting to brown
- Remove from the oven and leave to cool slightly
- Now slice while still in the tin and leave to cool completely before turning out on to a board or plate
- After much experimenting, I have found that the jumbo oats are much crumblier, so if you want a sturdier flapjack, I would use the smaller oats.