I’m officially obsessed with flapjacks. Up until a couple of months ago, I don’t think I’d ever actually made them, but after creating Caramac and honeycomb & chocolate ones, I now find myself whipping up a batch or two at least every couple of weeks!
I just love how they’re both so foolproof and so adaptable. Simply mix together butter, sugar, syrup and oats et voila – you’ve got the base for a million varieties and you can add pretty much whatever goodies you feel like. And all without the ever-present fears of over-mixing, soggy bottoms or sunken sponges.
Aside from the aforementioned types, other flapjacks I’ve attempted include Malteser, Fudge bar, cherry bakewell, white chocolate & cranberry, date & raisin, Dime bar, salted caramel, Milky Way…and many more to come I suspect.
As I love anything custard cream related, I decided that these yummy biccies would form the basis for my next flapjack experiment. The results were deliciously vanilla-y, moreish, and heartily demolished by my colleagues!
Oh, and if you’re also a custard cream fan, why not try my custard cream cake?
INGREDIENTS – makes 12 large flapjacks or 15 small flapjacks
- 130g/4.5 oz butter or margarine
- 170g/6 oz granulated or caster sugar
- 3 tbsp golden syrup
- 4 tbsp custard powder
- 255g/9 oz oats
- 100g/3.5 oz white chocolate, chopped
- 2 tsp vanilla extract
- 3-4 custard cream biscuits, roughly crushed
- Pre-heat the oven to 180 degrees C (or 160 fan) and line a rectangular baking tin with parchment paper.
- Melt the butter/margarine, sugar, golden syrup and vanilla extract together – either in a saucepan on the hob or in a large mixing bowl in the microwave – until smooth.
- Stir in the oats, white chocolate and custard powder until evenly coated.
- Pour the mixture into the prepared tin and pop in the oven for around 15-20 minutes until the edges are slightly brown (the mixture will will firm up as it cools).
- Leave to cool on a wire rack for about 15-20 minutes and scatter the crushed custard creams over the top while still warm, gently pushing larger bits into the flapjacks.
- When completely cool, slice in squares using a sharp knife.