We are half way through October already and so it’s time for The Great British Bake Off Calendar Challenge. Last month saw me making delicate, melt in the mouth Viennese Whirls, which were just heavenly, this month I am baking delicious, sticky Flapjacks.
These flapjacks are so moreish and are perfect with either a crunchy or chewy texture. As we like our flapjacks more on the chewy side, I didn’t bake them for quite as long in the oven, it all depends on how you like yours, so adjust the oven time accordingly. This recipe also uses mixed seeds in the mix, however I substituted the seeds for milk chocolate chips and chopped walnuts, purely as a personal preference. You could also add your own personal favourite ingredients into the mix if you wanted to, the choice is yours.
20cm square baking tin
Ingredients ~ makes 16 squares
100g golden syrup
100g demerara sugar
125g unsalted butter
250g rolled porridge oats
75g mixed seeds (I used milk chocolate chips and chopped walnuts)
1/4 teaspoon ground ginger
pinch of salt
Blueberries to serve
1. Preheat oven to 180°C (160°C fan), Gas 4 and line the base and sides of the baking tin with baking paper.
2. Put the syrup, sugar and butter in a pan and set over a low heat to melt the butter and dissolve the sugar. Stir until smooth and remove from the heat.
3. Mix the porridge oats, seeds, ginger and salt in a mixing bowl. Add the melted butter mixture and stir well to thoroughly combine. Spoon into the prepared tin and press level with the back of a spoon.
4. Bake on the middle shelf of the oven for 20-25 minutes, until starting to firm, remembering to use the shorter cooking time for more chewy flapjacks and the longer time if you prefer them crunchier. The flapjacks will firm up and crisp as they cool.
5. Remove from the oven and mark the flapjack into squares. Cool in the tin on a wire rack.
I served the flapjacks with juicy, sweet blueberries, which were a delicious and refreshing accompaniment. If you have a go at making these scrumptious flapjacks, please do let me know how you get on and don’t forget to look out for next month’s calendar challenge, where I’ll be making Queen of Hearts Jam Tarts, can’t wait!
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