After chatting with my cousin last month regarding his flapjack disasters, he reminded me how tricky I found flapjacks when I was tasked with making them for the first time for the stall I baked for. I think it took me 5 attempts to end up with the following recipe and I learnt the hard way (sometimes quite literally) how crucial the oven temperature is to the finished consistency. Too high and you could break your teeth, too low and the oats won’t hold together.
Many recipes call for brown sugar but I found by caramelising the butter and white sugar mixture while it’s molten gives the same flavour. I also recommend using an oven thermometer as the in built gauges can not always be relied upon.