Every flapjack recipe I find seems to have sugar! The BEST flapjacks are the most simple, and they also have no added sugar! This recipe uses 100% Lyles Golden Syrup to sweeten it, this combined with oats and butter makes one of the UK’s finest treats.
What is Lyles Syrup?
For those of you who are maybe not from the British Isles or are new to the world of Flapjacks, Lyles Golden syrup is a beautiful creation and it is your friend. Native to the UK Lyles syrup is used for sweetening some traditional British foods like Flapjacks and all manner of cakes!
What’s in Lyles Golden Syrup?
Founded in 1881 by a sugar refinery owner who turned sugar cane into a thick, light treacle that started to become very popular, very quickly. By refining the Beet juice and sugar cane Abraham Lyle created one of the UKs most notable flavours.
‘School Flapjacks’ recipe
If like me you had a school dinner hall that served pre-nutritional grade foods you’ll likely have fond memories of buttery, syrup laden flapjacks in school. This recipe is the closest one I could find that had that ‘Old School’ taste, this is it! Pure and simple with no added sugar.
Flapjacks with no sugar
How to make Flapjacks chewy?
The trick to getting tasty and chewy flapjacks is all in the ratio of your ingredients. Too much or too little of something can make your flapjacks dry or too soggy to hold together… to get the perfect flapjacks just follow this recipe!
Why do my flapjacks keep falling apart?
Again the ratio of your ingredients needs to be spot on, otherwise your flapjacks will be too dry or too wet to hold together. The recipe here has been tried and tested to make sure this doesn’t happen. There are however two things you can do to help your flapjacks stay together.
1: Flatten your flapjack mix firmly and evenly
When flattening out your mix of oats, butter and syrup use a baking tray (preferably the same size) and press down firmly and evenly across the top of your flapjack mix. I like to put a piece of baking parchment between the baking tray and flapjacks.
2: Leave to cool then cut when still warm
When you first remove your flapjacks from the oven they will be loose and any attempt to cut them will fail. Place the baking tray on a cooling rack (somewhere the air can get underneath) and leave for a good 20 mins or so. Until the mixture feels firm enough to move out of the tray.
Using the excess baking paper pull the flapjack out of the baking tray and onto the cooling rack. Leave for a further 10 minutes. Using a sharp flat knife, preferably one big enough to reach across the flapjack, cut into slices about 2″ wide. Cutting down with even pressure will help keep the flapjacks stable. You can slice your flapjacks in half and leave to cool…. or eat!
- 300g Un-salted butter
- 300g Lyles Golden Syrup
- 250g Large rolled oats
- 250g Small rolled oats
- Salt to taste
- Pre-heat the oven to 180c
- Cut butter into cubes, combine with the Lyles Golden syrup in a pan
- While the butter and syrup melt on a low to medium heat, add the oats and salt into a mixing bowl
- Once the butter and Lyles golden syrup have melted together, pour them onto the oats and mix them together
- Line a baking tray with grease proof baking paper and spoon in the mixture
- Even out and flatten the oats, flatten as evenly as possible
- Place the tin onto the middle shelf for around 20 to 25 minutes, until golden brown
- Once golden brown on the top remove them from the oven onto a wire rack to cool
- As soon as the Flapjacks are cool and sturdy, cut to your desired portion