My boys LOVE flapjack!

Today I decided to teach my eldest the secrets of flapjack making, it’s so easy I thought we would be on to a winner.

Unfortunately, he went outside to play and left the oven timer in the house so the first batch was incinerated, as I often get distracted and burn stuff I really couldn’t complain!

The second batch worked a charm and he has sampled a fair amount of it already.

This is wheat free but please be aware that there is still gluten in the oats so this is not gluten free.

This makes 24 squares.


225g butter

75g syrup

100g brown sugar

125g granulated sugar

275g porridge oats


Preheat the oven to 160 degrees Centigrade.

Grease and line a 30 by 23cm roasting tin.

In a large pan melt the butter, syrup and sugar.

Once melted, take off the heat and stir in the oats, make sure they are all well mixed.

Tip into the prepared tin, push out to the edges and level out.

Bake for 30-35mins.You are aiming for golden brown, much darker and you will break a tooth on it so keep a close eye on it.

Remove from the oven and let sit for 10mins, mark out your portions and allow to cool completely.

Once cool cut into squares and store in an airtight container.


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