Flapjacks are a great homemade snack. The ingredients are basic, they keep for 2 weeks in an airtight container, they are easy to vary and they can be made both in portion sizes and in a sheet pan.
When I make them in a sheet pan, I use a 20×25 cm pan or tin (or something along those lines), put a piece of parchment paper in the bottom of the tin, so it is easy to remove the slab of flapjack for cutting. I let the flapjack slab cool (sometimes I top the hot slab with finely chopped chocolate, which melts from the heat, an can then be spread over the slab) and then cut them with a sharp knife.
But lets talk portion size. For the flapjacks pictured in this post I used a Le Creuset bun tray (but you can use a whoopie pie pan, a muffin top pan or a regular muffin pan) and a Wilton Snowflake Non-Stick Cookie Pan.
Wilton makes a range of Non-Stick Cookie Pans, and they are great for these flapjacks – with one word of advice. Most of these pans have a moulded pattern in the bottom, such as snowflakes, these patterns will not show up on the flapjack, so pick a pan after the shape of the cavity, rather than the moulding.
Both the Wilton pans and the Le Creuset bakeware have good non-stick coating, so there is no need to grease these pans. The cake mixture itself is also quite greasy from the butter, so I woudn’t expect there to be any problems with other types of pans.
- 250 g butter
- 125 g sugar
- 60 glucose syrup (or a different syrup)
- 325 g rolled oats
- 25 g flour
- 100 g sunflower seeds
- Melt the butter, sugar and syrup in a saucepan. While it is melting, mix the oats, flour and sunflower seeds.
- When the sugar is completely dissolved in the butter, add the dry ingredienta and mix well. The mixture will be crumbly.
- Press the mixture into a tin of your choice, and bake at 200 degrees Celsius (10 minutes for portion sizes, 20-25 minutes for a larger pan), until golden on the surface.
- Let flapjacks cool slightly, before spreading finely chopped chocolate on top, or let them cool without chocolate if you prefer them plain.
- The flapjacks can be varied with different add-ins. Try adding cinnamon or liquorice powder, dried fruits or nuts with the dry ingredients. The sunflower seeds can be replaced with pumpkin seeds as well.