Mary Berry flapjacks recipe is a true gem, perfect for those who are just starting their baking journey. These flapjacks are versatile and can be enjoyed on-the-go, packed into lunchboxes. You can easily enjoy these during picnics or simply pair with a steaming cup of tea at home. With the ability to yield 24 bars in one go, they’re a fantastic choice for bake sales or school fetes. Plus, I’ll let you in on Mary Berry’s secret tip to keep these flapjacks moist and delicious for up to two weeks. So, let’s roll up our sleeves and embark on a baking adventure together!
Mary Berry Flapjacks Recipe Overview
Cooking Time: 30 minutes
Serving Quantity: Approximately 24 bars
Tools and Equipment:
- Baking Tray (9×13 inches): To bake your flapjacks.
- Baking Paper: To line the baking tray and prevent sticking.
- Saucepan: For melting butter and sugar.
- Wooden Spoon: To stir the mixture.
- Measuring Scale: For accurate ingredient measurements.
- Knife: To cut the flapjacks into bars or squares.
- Airtight Container: For storing the flapjacks.
Ingredients:
- 180g (about 6.3 ounces) light muscovado sugar
- 180g (about 6.3 ounces) golden syrup
- 250g (2 1/2 sticks) butter, plus extra for greasing
- 500g (about 17.6 ounces) rolled oats
Instructions:
- Preheat your oven to 160°C (325°F) and grease the baking tray with a little butter. Line it with baking paper. While lining baking paper leave some overhang on the sides for easy removal later.
- In a saucepan over low heat, melt the 250g of butter, 180g of golden syrup, and 180g of light muscovado sugar. Stir until everything is well combined and the sugar has completely dissolved.
- Remove the saucepan from the heat and stir in the 500g of rolled oats. Make sure all the oats are coated evenly with the buttery syrup mixture.
- Transfer the oat mixture into your prepared baking tray. Use the back of a spoon to press it down firmly and evenly, ensuring it reaches all corners of the tray.
- Pop the tray into the preheated oven for 25-30 minutes or until the flapjacks turn a beautiful golden brown.
- Once done, remove the flapjacks from the oven. Now let them be cool in the tray for about 10 minutes. Afterward, use a knife to score the flapjacks into bars or squares while they’re still warm. This will make it easier to cut them later.
- Once completely cool, remove the flapjacks from the tray using the overhanging baking paper. Cut along the scored lines to create your bars or squares.
Nutritional Value (per bar, if you make 24):
Calories: Approximately 220
Fat: 10g
Carbohydrates: 29g
Protein: 3g
Tips and tricks :
Mary Berry’s tip: Store the flapjacks in an airtight container. Add a slice of bread to the container to help prevent them from drying out. This keeps them deliciously moist for up to two weeks.
Use Quality Rolled Oats: Opt for good quality rolled oats as they will provide the best texture and flavor. Avoid instant oats, as they can make the flapjacks mushy.
Properly Measure Ingredients: Use a kitchen scale to accurately measure the ingredients. Precise measurements ensure the perfect balance of flavors and textures.
Melt Butter Gently: When melting the butter, use low heat to prevent it from browning or burning. Stir constantly until the mixture is smooth.
Pack the Mixture Tightly: After transferring the oat mixture to the baking tray, press it
Nutritional Value (per bar, if you make 24):
Calories: Approximately 220
Fat: 10g
Carbohydrates: 29g
Protein: 3g
FAQs:
Can I use instant oats instead of rolled oats?
Instant oats can be used, but the texture may be slightly different. Rolled oats give flapjacks a heartier texture.
Can I substitute golden syrup with honey or maple syrup?
Yes, you can substitute golden syrup with honey or maple syrup, but it will alter the flavor slightly.
Can I add nuts or dried fruit to these flapjacks?
Absolutely! Feel free to add your favorite nuts, dried fruits, or chocolate chips for extra flavor and texture.
Can I freeze these flapjacks?
Yes, you can freeze them. Just make sure they’re tightly wrapped or stored in an airtight container to prevent freezer burn.
What’s the purpose of the slice of bread in the container?
The bread helps maintain moisture, keeping your flapjacks soft and fresh for a longer period.
Conclusion
There you have it, Mary Berry’s foolproof flapjacks recipe that’s perfect for any occasion. Whether you’re sharing them at bake sales or enjoying them with a cup of tea, these flapjacks are sure to delight. Don’t forget to follow Mary’s tip and keep them moist with a slice of bread. Happy baking!
Mary Berry Flapjacks Recipe
Equipment
- Baking Tray (9×13 inches)
- Baking Paper
- Saucepan
- Wooden Spoon
- Measuring Scale
- Knife
- Airtight Container
Ingredients
- 180 g about 6.3 ounces light muscovado sugar
- 180 g about 6.3 ounces golden syrup
- 250 g 2 1/2 sticks butter, plus extra for greasing
- 500 g about 17.6 ounces rolled oats
Instructions
- Preheat your oven to 160°C (325°F) and grease the baking tray with a little butter. Line it with baking paper.While lining baking paper leave some overhang on the sides for easy removal later.
- In a saucepan over low heat, melt the 250g of butter, 180g of golden syrup, and 180g of light muscovado sugar. Stir until everything is well combined and the sugar has completely dissolved.
- Remove the saucepan from the heat and stir in the 500g of rolled oats. Make sure all the oats are coated evenly with the buttery syrup mixture.
- Transfer the oat mixture into your prepared baking tray. Use the back of a spoon to press it down firmly and evenly, ensuring it reaches all corners of the tray.
- Pop the tray into the preheated oven for 25-30 minutes or until the flapjacks turn a beautiful golden brown.
- Once done, remove the flapjacks from the oven. Now let them be cool in the tray for about 10 minutes. Afterward, use a knife to score the flapjacks into bars or squares while they’re still warm. This will make it easier to cut them later.
- Once completely cool, remove the flapjacks from the tray using the overhanging baking paper. Cut along the scored lines to create your bars or squares.
