THE PUMP STREET BAKERY FLAPJACK RECIPE

Ingredients

200g rolled oats

200g jumbo oats

140g butter (I use salted always, but the bakery uses unsalted)

85g caster sugar

110g light brown sugar

200g golden syrup

A pinch of sea salt (2g)

Method

Preheat your oven to 160C (320F)

Grease and line a 20cm (8 inch) square baking tin with parchment paper

Melt the butter in a medium sized saucepan

Add both sugars, golden syrup and salt, stirring continuously and bring to the boil for one minute until fully caramelised

Remove from the heat and stir in the oats, making sure they are all combined and fully coated 

Bake for 17 minutes until golden and slightly bubbling around the edges.  

Carefully remove from the oven and allow to cool completely before slicing and serving. 

At Pump Street Bakery, we dip one end of each square into tempered chocolate and allow to set completely before displaying. For our Pump Street at Home video we free style drizzled the chocolate on top before slicing. Try both ways and see which you prefer.

The flapjacks will keep for 5 days in a sealed container. 

Watch Pump Street founder Jo bake the Flapjacks in our Pump Street at Home series on YouTube