Mary Berry Flapjacks are made with butter, demerara sugar, golden syrup, traditional porridge oats, and dried apricots. This tasty flapjack recipe creates a delicious treat that takes about 50 minutes to prepare and can serve up to 16 people.
This Flapjacks Recipe Is From Makes It Easy Cookbook by Mary Berry
Mary Berry Flapjacks Ingredients
- 225g (8oz) butter
- 225g (8oz) demerara sugar
- 75g (3oz) golden syrup
- 275g (10oz) traditional porridge oats
- 8 ready-to-eat dried apricots, snipped into small pieces
How To Make Mary Berry Flapjacks
- Preheat the Oven: Set the oven to 160°C/140°C Fan/Gas 3 (325°F). Line a 23cm (9in) square tin with non-stick baking paper.
- Melt Ingredients: In a saucepan, melt the butter, demerara sugar, and golden syrup over low heat until the sugar has dissolved.
- Combine Mixture: Remove from heat, stir in the oats and apricots until well mixed.
- Bake: Pour the mixture into the prepared tin, pressing it flat with the back of a spoon. Bake for 30–35 minutes until evenly pale golden brown.
- Cool and Slice: Cool in the tin for 10 minutes, then score into 16 squares with a small sharp knife. Allow to cool completely in the tin.
Recipe Tips
- Grease the Tin: Line the tin with non-stick baking paper or lightly grease it to prevent sticking and ensure easy removal.
- Press Mixture Firmly: Press the flapjack mixture down firmly in the tin to get a dense, chewy texture.
- Cool Before Cutting: Let the flapjacks cool in the tin for 10 minutes before scoring them into squares to prevent them from breaking.
- Adjust Baking Time: Check the flapjacks towards the end of the baking time; they should be evenly golden brown but not too dark to avoid a burnt taste.
What To Serve With Flapjacks?
This tasty flapjack pairs well with a cup of tea, a scoop of vanilla ice cream, fresh fruit, or a drizzle of honey. It also can be served alongside yogurt, a handful of nuts, a fruit compote, or a bit of chocolate spread for a delicious snack.
How To Store Leftovers Flapjacks?
- Refrigerate: Let the leftover flapjacks cool to room temperature before storing. Place them in an airtight container and keep them in the fridge for up to 1 week.
- Freeze: To freeze, let the flapjacks cool completely, then cut them into squares and wrap each square individually in plastic wrap or foil. Store in a freezer-safe container or bag for up to 3 months. Thaw at room temperature before serving.
How To Reheat Leftovers Flapjacks?
- In The Oven: Preheat the oven to 160°C/140°C Fan/Gas 3 (325°F). Place the flapjacks on a baking sheet and heat for about 5-10 minutes until warmed through.
- In The Microwave: Place flapjacks on a microwave-safe plate and heat on high for 15-20 seconds. Check and heat in additional 10-second intervals if needed.
- In The Air Fryer: Preheat the air fryer to 160°C (320°F). Place flapjacks in the basket and heat for about 3-5 minutes until warmed through.
Mary Berry Flapjacks Nutrition Facts
Serving Size: 1 square (1/16 of the recipe)
- Calories: 252
- Total Fat: 13g
- Saturated Fat: 8g
- Cholesterol: 43mg
- Sodium: 16mg
- Potassium: 109mg
- Total Carbohydrate: 34g
- Dietary Fiber: 2g
- Sugars: 20g
- Protein: 3g
Try More Mary Berry Recipes:
- Mary Berry Thomas Flan
- Mary Berry Cinnamon Biscuits
- Mary Berry Iced Biscuits
- Mary Berry Chocolate Chip Cheesecake
Mary Berry Flapjacks
Description
Mary Berry Flapjacks are made with butter, demerara sugar, golden syrup, traditional porridge oats, and dried apricots. This tasty flapjack recipe creates a delicious treat that takes about 50 minutes to prepare and can serve up to 16 people.
Ingredients
Instructions
- Preheat the Oven: Set the oven to 160°C/140°C Fan/Gas 3 (325°F). Line a 23cm (9in) square tin with non-stick baking paper.
- Melt Ingredients: In a saucepan, melt the butter, demerara sugar, and golden syrup over low heat until the sugar has dissolved.
- Combine Mixture: Remove from heat, stir in the oats and apricots until well mixed.
- Bake: Pour the mixture into the prepared tin, pressing it flat with the back of a spoon. Bake for 30–35 minutes until evenly pale golden brown.
- Cool and Slice: Cool in the tin for 10 minutes, then score into 16 squares with a small sharp knife. Allow to cool completely in the tin.
Notes
- Grease the Tin: Line the tin with non-stick baking paper or lightly grease it to prevent sticking and ensure easy removal.
- Press Mixture Firmly: Press the flapjack mixture down firmly in the tin to get a dense, chewy texture.
- Cool Before Cutting: Let the flapjacks cool in the tin for 10 minutes before scoring them into squares to prevent them from breaking.
- Adjust Baking Time: Check the flapjacks towards the end of the baking time; they should be evenly golden brown but not too dark to avoid a burnt taste.
Mary Berry Flapjacks