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These flapjacks are moist with a delightfully chewy texture that doesn’t break your teeth (like some flapjacks we’ve had). The soft muscovado sugar really adds richness and a depth of flavour that complements that classic oaty taste.


Measurement units: spinner

Preparation Time: 10 minutes
Cooking Time: 30 minutes
Serves: 12 – 24 flapjacks


  1. Heat a conventional oven (not fan assisted) to 170°c.
  2. Weigh out all of the ingredients into a large mixing bowl (the butter needs to be at room temperature).
    the ingredients in a mixing bowl
  3. Stir them together until they are thoroughly mixed without any lumps.
    the mixed ingredients
  4. Line a roasting tin or baking tray with greaseproof paper and then tip in the flapjack mix and smooth it down (it doesn’t need to be perfectly smooth because the mixture will melt a bit in the oven).
    the flapjack mixture in a tin
  5. Put the tin into the oven and bake it for 30 minutes.
  6. Take the tin out of the oven and allow it to cool for about 5 minutes before removing the flapjack.
    the cooked flapjack
  7. When it is cool enough to handle, cut it into portions and serve.
    the finished flapjacks

Useful Information

Can it be frozen? Yes, for up to 1 month.
Can it be prepared in advance? Yes, they can be finished up to 1 week in advance.
Will leftovers be nice? Yes, for up to 1 week (if kept in an airtight container).

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