The Best Flapjack Recipe in the Whole Wide World. Ever.
Quite a claim huh? Well, all I can say is give this recipe a go and see what you think.
I’m pretty sure you’re not going to be disappointed ;)
What makes this the best flapjack recipe ever?
Well, I take my flapjacks very seriously.
I’ve spent the past 6 years or so trying every flapjack recipe I stumbled upon with very varied results.
Either too dry, too plain, too sweet, too crumbly, too dull, too greasy, too sticky (never thought that would be a problem as I love ’em gooey).
Anyway, I’m rambling.
The search is over.
This is the one.
This is the best flapjack recipe in the whole wide world. Ever. Fact.
The Best Flapjack Recipe in the Whole Wide World – Ever!
It may be the best flapjack recipe, but are flapjacks good for you?
OK, so ‘healthy flapjacks’ may not be the first description which comes to mind for the flapjacks made using this ‘best flapjack recipe in the whole wide world ever’. However as an occasional treat they are damn delicious!
Flapjacks in general are a high energy food, and are perfect for taking camping or hiking.
I particularly think that flapjacks make for a fantastic snack for cyclists too, given their high energy content.
Take a flapjack or two for your next outdoor-sports adventure!
There is also a question as to whether dried fruit is good for you.
Having done a little bit of research into this area myself, this article suggests that unsweetened, dried fruit does indeed pack a big nutritional punch.
The article states that dried fruits can provide a source of fibre, antioxidants and the B vitamin folate.
Can you use honey in place of golden syrup?
Absolutely you can make flapjacks with honey!
If you can’t find Golden Syrup in your corner of the world, do feel free to substitute it with the same amount of honey instead.
When using honey, you will still get a deliciously sweet bake.
But it will taste slightly more ‘wholesome’ than when you use Golden Syrup.
How to Make Date Flapjacks, Step by Step
You’ll find the full recipe in the recipe card down below. I work in metric, but there’s a switch you can toggle if you prefer recipes in US measurements.
And for my fellow visuals out there, here’s a walk through of the whole recipe in photos…
1/ soften the dates
Use a sharp knife to chop the dates into small pieces.
Work slowly as very occasionally you may find a date stone in amongst the dates and it might throw your knife blade off to the side.
Place the dates into a small saucepan along with the water or orange juice.
Put the lid on the pan, and gently heat them for around 5 minutes, until they are *really soft and form a loose, squishy paste.
*Add more water/juice as they cook if they start to look dry in the pan. Do not boil or let them burn.
2/ prepare the oat mixture
In a large saucepan, place the butter, Golden Syrup (or honey) and sugar.
Gently heat and stir together until the butter has melted, and the sugar dissolved.
Take off the heat and stir in the oats and mixed spice, combining thoroughly.
3/ prep your baking tin
Ideally, use a square baking tin that measures 8inch x 8inch.
Line the tin with a piece of baking paper. This isn’t essential so don’t worry if you don’t have any baking paper to hand, but using it will make your life so much easier when you come to turn them out.
If you don’t use baking paper, then you must grease the tin before filling it with ingredients. I like to keep a few used butter wrappers in my fridge for this purpose. A quick wipe round the pan and then they can be thrown away.
However, even when I use a non stick pan AND I grease it, getting the finished flapjacks out can be pretty troublesome. Baking paper all the way!
4/ layer ingredients in tin
To assemble your flapjacks, tip half of the oat mixture into the tin.
Spread the oats out evenly. Then press down all over firmly with the back of a spoon.
Next, tip the date mixture in, and again, smooth that out into an even layer with the back of a spoon.
Finally, add the remainder of the oat mix.
Spread it out, and firm down again.
The firmer you are at this stage, the more your flapjacks will hold together once baked.
So get pressing!
5/ optional (decadent!) topping
This step isn’t necessary but it sure is tasty!
Try sprinkling a tablespoon of demerara sugar over the top of the flapjacks and pressing down lightly with the back of the spoon.
It will give you a lovely crunchy top whilst also adding extra calories to the final bake. Only you can decide if that crunch is worth it!
Please note, as this step is optional, neither the sugar or calories are included in the recipe and nutrition box below.
Preheat your oven, then bake as per the recipe below.
Remove the tin from the oven and pick up the baking paper from the pan and place it on a cooling rack until cool.
If you didn’t use baking paper, allow the oat bars to cool in the pan. Then score, cut and lever out each oat square with a blunt knife, palette knife or thin spatula.
I like to cut mine into 16 squares and I then store them in an airtight tin.
This way they’ll stay tasty for up to 5 days. Although good luck trying to get them to last that long!
If you fall head over heels with these little beauties as much as I have, please feel free to tag me in any pics you share online. I can be found almost everywhere as @hedgecomber and try to share all the pics that I see :)
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- 250 g dried dates - destoned & chopped
- splash of water or orange juice
- 175 g butter
- 75 g sugar
- 3 tbsp Golden Syrup - or honey
- 350 g oats
- 1.5 tsp mixed spice
Preheat the oven to 190c/170 fan/375f or gas 5.
Line an 8 inch by 8 inch baking tin with baking paper.
Chop the dates with a sharp knife. Work slowly as if your knife catches a stray date stone it may push your knife blade off to the side.
Place the dates into a small pan and add the water or juice.
Put a lid on the pan and heat gently for 5 minutes, or until soft enough to mash with the back of a fork.
Meanwhile, in a large pan, melt together the butter, sugar and golden syrup (or honey).
Tip in the oats and mixed spice and mix until the oats are evenly coated and no longer looking dry.
Put half of the oaty mixture into the baking tin.
Smooth Out with the back of the spoon into an even layer, then press down firmly with the spoon to make the mixture solid.
Scrape on the date mix and smooth that out into an even layer too.
Finally, top with the remaining oats and press down firmly once more.
Bake in the oven for 20-25 minutes.
Remove the baking paper from the tin and place on a cooling rack until at room temperature.
Cut into 16 squares and serve, or place into an air tight tin.
This was a hard day in the office ;)