Sue McMahon, Woman’s Weekly cookery editor, gives her recipe for this simple snack. Follow along in the easy step-by-step video.
Prep time: 15 mins
Cooking time: 50 mins
Total time: 1 hr 5 mins
Skill level: Easy peasy
Costs:Cheap as chips
- 250g (8oz) butter
- 250g (8oz) light soft brown sugar
- 175g (6oz) black treacle
- 500g (1lb) rolled oats
- 18 x 28cm (7 x 11in) tray bake tin, lined with baking parchment
- Set the oven to 180°C (gas mark 4).
- Cut the butter into cubes and place it in a saucepan along with the soft brown sugar and treacle. Place the pan over a low heat and stir until all the butter and sugar have melted.
- Pour the melted mixture into the oats and mix well. Tip the mixture into the lined tin and level it out and press it down well.
- Bake the tray bake in the centre of the oven for 40-50 mins, until it’s starting to turn a darker colour around the edges.
- Remove the tray bake from the oven and mark it into 12-14 fingers, then leave the flapjack to cool in the tin.
- When cold, use the lining paper to lift the flapjack out of the tin and then cut or break along the marked lines.
* The cooled flapjack may be wrapped in a freezer bag and frozen for up to 1 month. Allow it to defrost before separating into the fingers.
Nutritional information per portion
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.