Author Notes: Flapjack is basically the British version of a granola bar – but it’s slightly more dense in texture, and also a bit sweeter. The traditional recipe calls for golden syrup – basically a thick sugar syrup – but I didn’t have any, so I used honey instead, which worked perfectly.
I’ve also added figs and sunflower seeds. The flavor of figs and honey go so well together, and the nuttiness of the sunflower seeds helps to balance the intense sweetness.
Speaking of which – this stuff is super sweet, perfect for an afternoon pick-me-up – and hopefully the slow releasing energy of the oats will help to avoid a sugar crash (I said hopefully … I’m not promising anything here) —cooklynveg
ounces Unsalted Butter
ounces Brown Sugar
ounces oatmeal – the kind that cook in 3 to 5 mins
ounces Dried Mission figs, chopped
ounces sunflower seeeds
- You will also need a 8in x 12in cake tin, greased. Preheat the oven to 350F / Gas 4
- Put the butter, sugar and honey in a saucepan over a low heat, stirring occasionally, until the butter has melted and the sugar has dissolved. Add the oats, seeds and figs and mix together well.
- Transfer the oat mixture to the prepared cake tin and spread to about 2cm (¾in) thick. Smooth the surface with the back of a spoon. Bake in the oven for 20-30 minutes, until lightly golden around the edges, but still slightly soft in the middle.
Let cool in the tin, then cut in to squares (this is one cookie that can’t be eaten warm from the oven, it needs to cool so it can solidify).
Store in an air tight container or freeze…. or eat them all in one go, it’s up to you.