A deliciously moist flapjack that is particularly easy to make.
Vegan. Hands-on time: 5 mins. Total time: 25 mins.
Contributed by (September 2005).
Photo © Veg World
Flapjacks are so easy to bake at home that you'll wonder why you ever used the store-bought variety. This vegan recipe is especially quick and easy. It produces a tray of delicious flapjacks that will keep for several days in an airtight container - assuming you can resist gobbling them up for that long.
- ½ cup (4 oz, 110 g) non-dairy margarine
- 4 tbsp. light syrup (golden syrup)
- ¾ cup (3 oz, 75 g) brown sugar
- 3 cups (9 oz, 225 g) medium oatmeal
- A pinch of salt
Oven: Pre-heat to 350F (180C)
Gently melt the margarine in a pan. Remove from the heat, then add the other ingredients and mix thoroughly.
Pour the mixture into an oiled 8 x 12 in (20 x 30 cm) baking tin. Smooth down the top with a fork.
Bake for 15 - 20 minutes. The flapjacks are ready when the mixture is still soft but the top has just started to brown. This will give a moist, chewy flapjack. If you leave them to cook for a few minutes longer, they will be firm and crispy.
Score into pieces while still hot. Remove from the tin when cold.
Note on quantities and temperatures:
Quantities are given in American (cups), imperial (oz, fl oz) and metric (g, ml) units. Do not mix the units - use one or other system throughout the recipe.
See also How much does a cup weigh?
oz = ounces, fl oz = fluid ounces, g = grams, ml = milliliters, tsp = teaspoons, tbsp = tablespoons.
Oven temperatures are given in degrees F (Fahrenheit) and C (Celsius).
For fan-assisted ovens, reduce the temperature by 20F or 10C.