Raisin flapjacks with cinnamon must be the classic flavour for these sticky oat bars. The nature of flapjacks can vary. You get the crumbly ones in cafes, or the plastic wrapped manufactured wodges sold in newsagents. I won’t lie, those manufactured flapjacks played part in my downfall for many years. I couldn’t resist buying pre-wrapped ones in the newsagent but the calorie count was horrific. The advantage of making your own flapjacks is that you can cut them into smaller pieces.
Ted has made flapjacks in school cookery lessons and assisted with these ones during lockdown. He was amused to re-watch a flapjack making video of him as a toddler whilst I made some. I made five flavours of flapjack to hand out as “favours” at the Cybermummy blogging conference in 2010.
He looks so small in this video, it was before he was talking much. Compare this little poppet with the young teenager further down!
I once introduced myself to 100 mummy bloggers with a bag of flapjacks in five flavours. So I have form as something of a flapjack queen. I recall most ladies were delighted to receive a hand wrapped flapjack with my business card. But I will never forget the face of an American guest speaker who pulled a face that said “ew!”. I think she was the only person all day who said no thanks. Her loss!
For years after, bloggers who had been at the conference, when they saw me again, said “you’re the flapjack lady!” And it’s a title I’m happy to bear.
For the perfect texture of flapjack, my personal preference is somewhere between distinguishable pieces of oat and not falling apart as you eat them.
I’m not promising these are perfect (the raisins travelled mostly to the far edge), but we enjoyed them as a sticky post-lunch treat over the past few days. And it’s the closest I’ve come to achieving my lockdown aspiration to supply treats with home made items rather than randomly flavoured KitKats ordered in bulk from Amazon.
Ovens vary a lot – in my case every damn time I use it – so check your flapjacks every five minutes after twenty minutes until you are happy with the colour. They will be very soft when hot so don’t try to move them until they’re completely cooled down.
The flapjacks will keep for one week in an airtight tin.I would suggest lining the tin with the same baking paper as they can get a bit messy (at least they do in the current heatwave).
I hope those of you reading in the UK have been enjoying the balmy weather and have a wonderful week!
Cinnamon and Raison Flapjacks
Equipment
- Baking Tray lined with baking paper, approx 9"x12"
Ingredients
- 225 g butter unsalted
- 225 g demerara sugar
- 75 g golden syrup
- 275 g oats (porridge oats)
- 100 g raisins
- 2 tsp cinnamon powdered
Instructions
- Preheat the oven to 180c/Gas Mark 4.
- Melt the butter, sugar and golden syrup in a saucepan on a low to medium heat.
- Mix the dry ingredients in a large mixing bowl.
- Pour the melted mixture onto the dry ingredients and stir until well incorporated.
- Pour the batter into your tin. Spread to the edges and pack the mix flat with the back of a wooden spoon to compress it a little. This prevents crumbling.
- Bake for 25-30 minutes in the middle of the oven.
- Allow to cool completely in the tin before cutting into rectangles.
Here’s a picture of the finished flapjacks:
Where to find more Maison Cupcake flapjack flavours
I have made various flapjacks over the years. For another dried fruit version look at my apricot flapjacks. For flapjacks using fresh fruit, my raspberry flapjacks with coconut are perfect.
Far better than buying individual flapjacks at vastly inflated prices. This recipe reminded me to make my own again. Excellent idea.
thank you, I hope you enjoy them!
Love flapjacks! And I can’t believe how tall Ted is!!
Oh I know! He’s same height as me now but bigger hands and feet.
Nothing better than a good homemade flapjack. Hope they were chewy!
They were disgracefully caramelised… I think some of the raisins must have dissolved into them!