Flapjacks really are the most simple of bakes, so much so that they were always the first thing our school would let us loose on when we began food tech classes. This recipe is so basic that it has stuck in my head ever since — 6oz of everything except porridge oats, which is double that… jack-simple!
I love the insanely overpriced prepacked flapjacks that you can find in most motorway service stations, although crazy pennies they are usually coated in the most moreish of yogurt toppings.
Here I have tried recreating that topping and, I must say, I’ve done a damn good job! The topping elevates these from the basic classroom bake to a delicious, grownup snack.
- 175g (6oz) butter
- 175g (6oz) light brown sugar
- 175g (6oz) golden syrup
- 350g (12oz) porridge oats
- 250g (9oz) white chocolate
- 125ml (1/2 cup) natural yogurt
- Preheat the oven to 150C/300F. Grease and line a 20cm square cake tin.
- Place the butter in a large pan and heat gently to melt.
- Add the sugar and golden syrup and continue to heat gently, whilst stirring, until the sugar has melted.
- Add the porridge pats and stir well to combine. Pour into the prepared tin and pack down well.
- Bake in the oven for 35-40 minutes. Allow to cool.
- Meanwhile, melt the chocolate using your preferred method, stir through the yogurt until well combined.
- Pour the yogurt mixture on top of the cooled flapjack and place in the fridge until set.
- Cut the flapjack into squares and serve.