Flapjacks (Oat Slice) Recipe

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A buttery, chewy oat treat—and one of the earliest-known examples of the slice-style bakes we enjoy today.

Prep Time10

Cook Time30

Course: Breakfast, Snack

Cuisine: Australian, British

Servings: squares

Calories: 163kcal

Author: Libby Hakim

Equipment

slice tin 27 x 17cm

Ingredients

125 grams butter
⅓ cup golden syrup (⅓ cup = 115 grams)
3 cups rolled oats (3 cups = 250 grams) If desired, replace 1 cup of the oats with 1 cup of mixed seeds, chopped nuts and/or dried fruit.
⅓ cup caster sugar (75 grams)
⅛ teaspoon salt

Instructions

Pre-heat oven to 170 degrees Celsius / 340 degrees Fahrenheit (fan-forced).
Grease a slice tin (approx 27 x 17 cm) and line with baking paper, leaving excess on the sides to lift out slice once cooked and cooled.
Place butter and syrup in a large saucepan and place over low heat. Stir until the butter has melted and combined with the syrup. Remove from heat.
Add oats, sugar and salt to the saucepan and stir until combined.
Gently press the mixture into the prepared tin and smooth the top with the back of a metal spoon.
Bake for 30 minutes.
Allow to cool completely in the tin. Using the overhanging baking paper, lift the flapjack from the tin and cut into 15 pieces (5 × 3) with a sharp knife.

Notes

Storing: Stored in an airtight container in a cool, dry place, Flapjacks should keep for up to one week.

Freezing: Not suitable.

Variation idea: Substitute 1 cup of oats with 1 cup of any combination of the following: pepitas, sunflower seeds, chopped almonds or other nuts, diced dried apricots, mixed fruit or any other chopped dried fruit.

Nutrition: The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.

Nutrition