Flapjacks
by katplaystennis • 2026
Why some badges are missing
- Not vegan: Butter, cubed → try dairy-free butter
- Not gluten-free: Rolled Jumbo Oats → try certified gluten-free oats
- Not dairy-free: Butter, cubed → try dairy-free butter
- Not egg-free: the recipe title (Flapjacks) — bakes usually contain butter and egg
- Not low-FODMAP: Rolled Jumbo Oats
- Not low-GI / diabetic-friendly: Muscavado Sugar → try granulated sweetener (such as erythritol)
Based on listed ingredients — always check labels for allergies.
Prep
15m
Cook
30m
Rest
20m
Serves
Rating
—
Total time · 45m
Ingredients
Kitchen HelpShopping list
150 g Butter, cubed
150 g Muscavado Sugar
150 g Maple or Golden Syrup
1 tsp Vanilla Extract
225 g Rolled Jumbo Oats
Instructions
Step by step
- 1
Preheat the oven to 180 C / 160 Fan and grease an 18cm Square tin lining the base with baking paper
- 2
Place butter, sugar and syrup in a pan and melt over a low heat stirring until dissolved.
- 3
Remove from the heat and add the vanilla extract and then add the mixture into the rolled oats
- 4
Spoon into the tin and level; then bake for about . The mixture should start to firm up around the edges but remain a little soft in the centre.
- 5
Leave to cool for about .
- 6
Remove to a wire rack.
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Family legacy
Audio reminiscence
A short voice memory — Mum reading the recipe out, a grandparent sharing the story behind it, a tip whispered while cooking. Up to ~60 seconds.
No audio memory yet.
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