Thursday, 27 June 2013

Fruit and Nut Flapjacks (Gluten Free)

Flapjacks: oats wrapped in toffee. What's not to like?

I've always loved myself a flapjack, and I would have one every now and again. But once I was diagnosed with a wheat intolerance suddenly they became my main man (that and granola). Anything oaty and caramelly, like Hobnobs or Nature Valley bars were my go-to tea accompaniment for many months before I discovered spelt flour.

But, apart from their wheat-less wonders, they are also shockingly simple, consisting of 4 ingredients only in a easily remembered formula (if you think in ounces, like I do): 1:2:2:4, golden syrup to butter to sugar to oats. Also, you can make them all in one saucepan. Done and done!


  • 1 ounce (30 grammes) golden syrup, or dark corn syrup or honey
  • 2 ounces (55 grammes) butter
  • 2 ounces (55 grammes) brown sugar
  • 4 ounces (115 grammes) rolled oats, check for gluten warnings
  • Optional: 1 ounce (30 grammes) raisins
  • Optional: 1 ounce (30 grammes) chopped nuts

  • Preheat the oven to 180°C (350°F, Gas Mk.4, or moderate). Grease and line a 9 inch (23 centimeter) round sandwich tin.
  • Melt all syrup, butter and sugar in a saucepan. Bring to the boil, then remove from the heat.
  • Mix in the oats and stir until fully coated. You could also add in the fruit and nuts if you want.
  • Pour into the tin and flatten out with a spoon. Bake for about 12 to 15 minutes until the edges are golden, the it's still soft.
  • While still soft, score into eighths. Allow to cool fully in the tin and then turn out. Cut along the score lines with a sharp knife. I've found a pizza wheel works best.

These keep well as they don't really ever get that stale, soft texture. They do, however, go sticky on prolonged contact with the air, so make sure to keep them in an airtight tin.

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