This flapjack recipe is awesome! They’re dead easy to make, taste fantastic and I find them to be a perfect post-run treat.
The classic oats, syrup and sugar treat. These flapjacks are easy to make and can be made with the cheapest oats that you can buy from the shops. When kept for a couple of days the flapjacks become deliciously gooey. How many servings you get depends entirely on how big you like them!
I’ve no idea of the calorie count of these for a couple of reasons: (1) it’s depends what size squares you cut them into (2) I don’t care. But there’s a lot of sugar and syrup in the recipe so, you know, they’re a treat – probably best to eat other things too.
For a rough rule of thumb I’d say a 10K run is worthy of one flapjack; a 10miler is probably worth 1.5 flapjacks and a long steady run is worth two. But feel free to define your own effort/reward ratio.
The flapjack recipe below is quite flexible in that you can swap margarine for butter if you like yours rich, and rather than 50/50 white and brown sugar try just brown.
Mix the ingredients in a large mixing bowl and spoon it out onto a baking tray. Stick in the oven. When baked, remove and cut into squares. Allow to cool before removing from the baking tray with a spatula. They’ll be sticky and some of the flapjack will stick to the tray. A soak in dish water sorts.
Keep the flapjacks in an airtight container for a couple of days and they become lovely and sticky with a crisp top. Very more’ish. Awesome 🙂
Here’s the flapjacks recipe:
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Serves: 24 (or less if you cut ’em big)
225g margarine or butter
2 tbsps golden syrup
112g white sugar
113g soft brown sugar
Put the butter and syrup into a saucepan and melt gently over a low heat.
Put the oats in a large mixing bowl and mix in the sugar.
Pour the melted butter and syrup over the oats, mixing well with a wooden spoon until evenly coated.
Put the mixture in your (30x20cm approx) baking tray and flatten well with the back of a spoon.
Bake in the centre of a pre-heated oven; 180c/350f for about 30-35 mins until golden brown on top.
Remove from the oven, allow to cool for just a couple of minutes and then mark into squares. Run a knife around the edge of the baking tray too.
Leave until nearly cold before removing from the tray otherwise they’ll break up when you try and remove them. Store in an airtight container.