About the bake
These flapjacks are so scrumptious and perfect for coeliacs to enjoy.
If you enjoyed this recipe, check out our gluten-free cupcakes.
Method
Step 1:
Preheat oven to 190°C (170°C, 375°F or gas mark 5). Lightly grease a shallow tin measuring approximately 30 cm x 18.5 cm or 13in x 7.5 in.
Step 2:
Melt the butter in a medium saucepan. Weigh out the sugar, then weigh the syrup by spooning it on top of the sugar. Add this to the melted butter and heat through to slightly dissolve the sugar.
Step 3:
Remove the pan from the heat and add the oats. Spread the mixture in the tin and pat down to make sure it is even. Bake for 20- 30 minutes until just golden brown.
Step 4:
Be careful not to over bake it as it will make the flapjacks too hard and
crunchy. As soon as you take them out of the oven cut them into bars and leave in the tin to cool.
Ingredients
- 170g Unsalted butter
- 110g Billington's unrefined demerara sugar
- 55g Golden syrup
- 225g Gluten free porridge oats
Utensils
- 30 x 18.5cm
- 13in x 7.5in tin
- Saucepan
Recipe Reviews
These are so easy to make & so tasty. 😋
Recipe is fine but it made only 8 flapjacks and we’re not a large family! Next time I’ll double the quantities
Love it 😍
it amazing and delicious
We love them I only cooked them for 15 mins on 170c in fan assisted oven.
Tasty but quite crunchy and not so chewy.
Ingredients
- 170g Unsalted butter
- 110g Billington's unrefined demerara sugar
- 55g Golden syrup
- 225g Gluten free porridge oats
Utensils
- 30 x 18.5cm
- 13in x 7.5in tin
- Saucepan