Delia Smith’s Classic Flapjacks Recipe
When it comes to flapjacks, there’s something about the classic recipe that always brings a sense of comfort and nostalgia. Inspired by Delia Smith’s famous version, I’ve played around in my kitchen, adding a bit more butter here, a touch more syrup there, to make them even more indulgent. It’s been a delicious journey of trial and error, ending with a recipe that’s perfect for those times when only something sweet and satisfying will do. These Delia Smith flapjacks are my little twist on the traditional, keeping all the charm but with a bit more richness to make your taste buds dance.
How To Make Delia Smith’s Classic Flapjacks Recipe Overview
Flapjacks are a quintessential British treat, known for their chewy, buttery goodness and ease of preparation. My version of Delia Smith’s flapjacks is slightly richer and more indulgent, perfect for those moments when you crave something sweet and satisfying. This recipe takes approximately 35 minutes to prepare and bake, yielding about 16 flapjacks. Ideal for afternoon tea, these flapjacks are also a great snack for hiking trips or as a quick breakfast option.
Ingredients
- Light Brown Soft Sugar – 5 oz (140 g): This type of sugar adds a rich, molasses-like flavor, enhancing the overall taste of the flapjacks. Its moisture also contributes to the chewy texture.
- Butter – 7.5 oz (215 g): Butter is the key to making flapjacks wonderfully rich and moist. It binds the oats together and adds a delicious, creamy flavor.
- Golden Syrup – 1.5 dessertspoons: Golden syrup gives flapjacks that classic, sweet stickiness. It’s thicker and richer than other syrups, which makes it perfect for this treat.
- Porridge Oats – 7.5 oz (215 g): Oats are the heart of any flapjack recipe. They provide a lovely texture and are a great source of energy.
- Almond Essence – A few drops (optional): Adding almond essence is optional but it brings a subtle nutty aroma to the flapjacks, making them even more irresistible.
Instructions
- Preheat your oven: Set your oven to 350°F (180°C). Lightly grease a square baking tin (about 8×8 inches) and line it with baking paper for easy removal of the flapjacks.
- Melt the butter mixture: In a medium saucepan, gently melt the butter with the light brown sugar and golden syrup. Stir continuously to prevent burning and ensure a smooth consistency.
- Combine with oats: Once the butter mixture is melted and combined, remove from heat. Stir in the porridge oats and a few drops of almond essence, if using. Mix well to ensure the oats are completely coated.
- Bake: Transfer the mixture to your prepared tin, spreading it evenly. Press down lightly with a spoon or spatula to compact the mixture (this helps in getting chewy flapjacks). Bake in the preheated oven for 20-25 minutes, or until golden brown on the edges but still slightly soft in the center.
- Cool and slice: Let the baked flapjacks cool in the tin for about 10 minutes, then carefully lift them out onto a wire rack to cool completely. Once cool, slice into squares or bars.
Nutritional Value (per flapjack)
Calories: Approximately 180-200
Fat: 10g (Saturated Fat: 6g)
Carbohydrates: 23g
Sugar: 12g
Protein: 2g
Note: Nutritional values are approximate and can vary based on ingredient brands and portion sizes.
Also Read: Delia Smith Inspired Banana Cake
Pairings:
Pairing these rich and chewy flapjacks can add an extra dimension to your snack or dessert experience. Here are a few delightful pairing suggestions:
Hot Beverages: A classic cup of tea or a rich, smooth coffee makes a great companion. The warmth of the beverage contrasts nicely with the chewy texture of the flapjacks.
Cold Milk: A glass of cold milk alongside these flapjacks is a simple yet perfect pairing, especially if you prefer a contrast to the sweetness.
Fresh Fruit: Serve your flapjacks with a side of fresh berries, like strawberries or blueberries, for a tart contrast and a refreshing twist.
Yogurt: A dollop of Greek yogurt or even a flavored yogurt can add a creamy and slightly tangy element that complements the sweet, buttery flapjacks.
Ice Cream: For a more indulgent dessert, pair your flapjacks with a scoop of vanilla ice cream. The cold creaminess of the ice cream melds wonderfully with the warm, chewy flapjack.
Nut Butters: A spread of almond or peanut butter over a warm flapjack adds a nutty, protein-rich layer, perfect for a more filling snack.
Remember, the best pairing is one that suits your taste, so feel free to experiment with these suggestions or come up with your own unique combination!
FAQs
Can I use a different type of syrup?
Absolutely, you can switch up the syrup in flapjacks! Golden syrup is traditional, but if you’re feeling adventurous, why not try maple syrup or honey? Each one brings its own unique flavor. Maple syrup adds a lovely, rich sweetness, while honey gives a lighter, floral touch. Just use the same amount as the recipe calls for. It’s all about experimenting and finding what tastes best to you. Happy baking!
How can I make these flapjacks vegan?
Turning these flapjacks vegan is super easy. Swap the butter for a plant-based margarine or coconut oil. Both work great. For the golden syrup, try using agave syrup or maple syrup instead. They’ll give you that sweet stickiness flapjacks need. Just keep the same quantities as in the original recipe. That’s it! Now you’ve got a vegan-friendly treat that’s just as delicious. Enjoy your baking!
Can I add extras to the flapjacks?
Yes, adding extras to flapjacks is a fantastic idea! You can throw in a handful of dried fruits like raisins or cranberries for a sweet chewy bite. Nuts, like chopped almonds or walnuts, add a nice crunch. Seeds, like pumpkin or sunflower, are great too. Just mix them in with the oats before baking. It’s a great way to play around with different flavors and textures. Go ahead and make them your own!
How long can I store these flapjacks?
Flapjacks keep really well. Just store them in an airtight container at room temperature. They’ll stay fresh and tasty for about a week. If it’s hot and humid, you might want to pop them in the fridge. This helps them stay firm and keeps the flavors intact. They’re great for making ahead of time, so you’ve always got a sweet treat on hand. Just grab one whenever you fancy a snack!
Why are my flapjacks too hard or too soft?
If your flapjacks are too hard or too soft, it’s likely about the baking time. If they’re too hard, they might have been in the oven too long. Try baking them for less time next time. If they’re too soft, they might need a few more minutes in the oven. Remember, flapjacks firm up as they cool down. So, don’t worry if they seem a bit soft when they first come out. They’ll get chewier as they cool.
Conclusion
These flapjacks, inspired by Delia Smith’s classic recipe, are a delightful treat that’s easy to make and perfect for various occasions. By adjusting the quantity of the ingredients, I’ve given them a richer taste and texture. Whether you stick to the classic recipe or add your own twist, these flapjacks are sure to be a hit. Happy baking!
Flapjacks Recipe Delia Smith
- Light Brown Soft Sugar – 5 oz (140 g: This type of sugar adds a rich, molasses-like flavor, enhancing the overall taste of the flapjacks. Its moisture also contributes to the chewy texture.)
- Butter – 7.5 oz (215 g: Butter is the key to making flapjacks wonderfully rich and moist. It binds the oats together and adds a delicious, creamy flavor.)
- Golden Syrup – 1.5 dessertspoons: Golden syrup gives flapjacks that classic (sweet stickiness. It’s thicker and richer than other syrups, which makes it perfect for this treat.)
- Porridge Oats – 7.5 oz (215 g: Oats are the heart of any flapjack recipe. They provide a lovely texture and are a great source of energy.)
- Almond Essence – A few drops (optional: Adding almond essence is optional but it brings a subtle nutty aroma to the flapjacks, making them even more irresistible.)
Preheat your oven: Set your oven to 350°F (180°C). Lightly grease a square baking tin (about 8×8 inches) and line it with baking paper for easy removal of the flapjacks.
Melt the butter mixture: In a medium saucepan, gently melt the butter with the light brown sugar and golden syrup. Stir continuously to prevent burning and ensure a smooth consistency.
Combine with oats: Once the butter mixture is melted and combined, remove from heat. Stir in the porridge oats and a few drops of almond essence, if using. Mix well to ensure the oats are completely coated.
Bake: Transfer the mixture to your prepared tin, spreading it evenly. Press down lightly with a spoon or spatula to compact the mixture (this helps in getting chewy flapjacks). Bake in the preheated oven for 20-25 minutes, or until golden brown on the edges but still slightly soft in the center.
Cool and slice: Let the baked flapjacks cool in the tin for about 10 minutes, then carefully lift them out onto a wire rack to cool completely. Once cool, slice into squares or bars.
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