I’m a huge fan of comfort food on rainy days and this traditional recipe delivers on the wholesomeness. Traditional flapjacks are just as good gluten-free and can be combined with chocolate, fruit or nuts to create the flavour you want. Take a look at the recipe below for a coeliac-friendly flapjacks that you won’t believe are gluten-free!
Flapjack brings back all the school feels. I remember it being on the menu several times a year severed up with a dollop of pink or yellow custard. The recipe is plain and simple but the flavours really do deliver a warming wholesome dessert for rainy days!
Which substitutions are possible?
Golden Syrup- I prefer to use a good dollop of Golden Syrup but honey or another sweet syrup can be used with a 1-1 substitution
What equipment do you need for these flapjacks?
- One deep square baking tray, I use the standard traybake size from Pyrex such as 25×25
- Baking paper
- Offset spatula
Tips & Tricks
I use grams for weighing almost all of the ingredients in my recipes as it is what I am most used to when cooking and baking on a daily basis. I use measuring cups for simple ingredients such as spices or smaller amounts as it can be much easier to measure. I would recommend sticking to what the recipe suggests as there is no guarantee that converting into cup measurements or vice-versa will have the same outcome.
- 250 g unsalted butter
- 125 g sugar
- 500 g gluten-free oats
- 5-6 tbsp Golden Syrup or honey
- Preheat the oven to 180℃ Fan and line a square 25x25cm baking tin with baking paper.
- Melt together the butter and sugar over a low heat, making sure not to burn.250 g unsalted butter, 125 g sugar
- Add the syrup or honey and stir in slowly until completely combined. Turn off the heat.5-6 tbsp Golden Syrup or honey
- Add the oats to the wet mixture bit by bit until completely combined.500 g gluten-free oats
- Transfer the mixture to the baking tin, levelling off with a spatula.
- Bake on the middle shelf for approximately 20-25 minutes until golden brown.
- Remove from the oven and allow to cool completely before cutting into 12 or 24 pieces.