Delia Smith’s Flapjacks are made with soft brown sugar, butter, golden syrup, and porridge oats. This delicious flapjack recipe creates a tasty treat that takes about 1 hour to prepare and can serve up to 12 people.
Delia Smith Flapjacks Ingredients
- 150g (3/4 cup) soft brown sugar
- 225g (1 cup) or 275g (1 1/4 cups) block butter
- 1 rounded tablespoon golden syrup (or 1 tablespoon golden syrup)
- 350g (3 1/2 cups) porridge oats
How To Make Delia Smith Flapjacks
- Preheat the Oven: Preheat your oven to 150°C (300°F), gas mark 2.
- Prepare the Mixture: In a saucepan, combine the sugar, butter, and golden syrup. Heat gently, stirring occasionally, until the butter melts.
- Mix Oats: Remove from heat and stir in the porridge oats until well combined.
- Transfer and Press: Pour the mixture into a prepared tin. Press it out evenly using the back of a tablespoon or your hand.
- Bake: Bake in the oven for 40–45 minutes until golden brown.
- Cool and Cut: Allow to cool in the tin for 10 minutes before cutting into bars. Leave to cool completely in the tin before transferring to an airtight container.
- For Chocolate-Dipped Flapjacks: Melt 110g (4 oz) of milk or dark chocolate. Dip the flapjacks lengthways 5mm deep into the melted chocolate to cover one side. Let the chocolate set before storing.
Recipe Tips
- Use a sharp knife: For clean cuts, use a sharp knife to slice the flapjacks while they’re still slightly warm in the tin.
- Line the tin: Line your baking tin with parchment paper to make removing the flapjacks easier and to prevent sticking.
- Press firmly: Press the mixture firmly into the tin to ensure the flapjacks hold together well and have a chewy texture.
- Check for doneness: The flapjacks should be golden brown around the edges but slightly soft in the center. They will harden as they cool.
- Cool before cutting: Let the flapjacks cool in the tin for at least 10 minutes before cutting to avoid them falling apart.
What To Serve With Flapjacks?
This chewy flapjacks pairs well with fresh fruit, a dollop of yogurt, a drizzle of honey, or a sprinkle of nuts. It also can be served alongside a cup of tea, a glass of milk, a handful of berries, or a small serving of ice cream for a tasty snack.
How To Store Leftovers Flapjacks?
- Refrigerate: Let the leftover flapjacks cool to room temperature. Store them in an airtight container in the refrigerator for up to 1 week.
- Freeze: To freeze, wrap the flapjacks tightly in plastic wrap or place them in a freezer-safe container. They can be frozen for up to 3 months. Thaw at room temperature before serving.
How To Reheat Leftovers Flapjacks?
- In The Oven: Preheat the oven to 150°C (300°F). Place the flapjacks on a baking sheet and heat for about 5 minutes, or until warmed through.
- In The Microwave: Place the flapjacks on a microwave-safe plate. Heat on medium power for about 20-30 seconds, or until warmed.
- In The Air Fryer: Preheat the air fryer to 160°C (320°F). Place the flapjacks in the basket and heat for 3-4 minutes, checking to avoid over-browning.
Delia Smith Flapjacks Nutrition Facts
Serving Size: 1 flapjack
- Calories: 250
- Total Fat: 12g
- Saturated Fat: 7g
- Cholesterol: 30mg
- Sodium: 60mg
- Potassium: 150mg
- Total Carbohydrate: 35g
- Dietary Fiber: 2g
- Sugars: 20g
- Protein: 3g
Try More Delia Smith Recipes:
- Delia Smith Mushroom Risotto
- Delia Smith Chili Con Carne
- Delia Smith Raspberry Jam Recipe
- Delia Smith Carrot Cake
Delia Smith Flapjacks
Description
Delia Smith’s Flapjacks are made with soft brown sugar, butter, golden syrup, and porridge oats. This delicious flapjack recipe creates a tasty treat that takes about 1 hour to prepare and can serve up to 12 people.
Ingredients
Instructions
- Preheat the Oven: Preheat your oven to 150°C (300°F), gas mark 2.
- Mix Oats: Remove from heat and stir in the porridge oats until well combined.
- Prepare the Mixture: In a saucepan, combine the sugar, butter, and golden syrup. Heat gently, stirring occasionally, until the butter melts.
- Transfer and Press: Pour the mixture into a prepared tin. Press it out evenly using the back of a tablespoon or your hand.
- Bake: Bake in the oven for 40–45 minutes until golden brown.
- Cool and Cut: Allow to cool in the tin for 10 minutes before cutting into bars. Leave to cool completely in the tin before transferring to an airtight container.
- For Chocolate-Dipped Flapjacks: Melt 110g (4 oz) of milk or dark chocolate. Dip the flapjacks lengthways 5mm deep into the melted chocolate to cover one side. Let the chocolate set before storing.
Notes
- Use a sharp knife: For clean cuts, use a sharp knife to slice the flapjacks while they’re still slightly warm in the tin.
- Line the tin: Line your baking tin with parchment paper to make removing the flapjacks easier and to prevent sticking.
- Press firmly: Press the mixture firmly into the tin to ensure the flapjacks hold together well and have a chewy texture.
- Check for doneness: The flapjacks should be golden brown around the edges but slightly soft in the center. They will harden as they cool.
- Cool before cutting: Let the flapjacks cool in the tin for at least 10 minutes before cutting to avoid them falling apart.
Delia Smith Flapjacks