Flapjacks are the best snack for Autumn. Comforting, chewy, filling and so simple to bake.

Makes about 20 flapjacks.

8 oz butter (and a bit extra for greasing)
6 oz light brown sugar
3 heaped tbsp golden syrup
1 lb porridge oats

Preheat the oven to 180°C. Grease a large oven dish with a bit of butter.

Measure out the oats (I used Wholegrain Rolled Porridge Oats).

Put 8oz butter into a large saucepan on a low heat.

As it starts to melt, add the golden syrup and sugar and stir for a few minutes until it’s smooth, dark and molten.

Remove from the heat and add the oats to the saucepan and mix until the oats are completely covered in the melted butter.

It might look like there won’t be enough liquid for the oats, but trust me, there will be – just keep stirring until the oats absorb all of the buttery goodness!

Pour the flapjack mix into the oven dish and carefully flatten it out with a palette knife or a spatula (or the back of a spoon!) until it’s level.

Put the dish into the oven for 20-25 minutes until golden brown and bubbling.

Remove from the oven and carefully cut into rectangles while it’s still hot.

Allow to cool for 20 minutes before tucking in!

If you fancy being extra indulgent and topping your flapjacks with chocolate, keep reading.

I knew you would!

Melt 120g of chocolate (I used a mix of Green and Black’s Dark and Milk Cooking Chocolate) and lovingly pour it over your flapjacks and smooth it over with a palette knife.

Sweet, glossy and rich, you’ll love this version of flapjacks!

Once the chocolate has cooled, keep the flapjacks refrigerated. Just try not to eat all of them in one sitting!

Oats. Oats.
Oast (house) –
oust – flout – clout –
clay – placate…
your hungry guests
by dishing up mountains of flapjacks on plates.