Tuesday, 23 October 2012

GBBO Flapjacks

So, second bake of the Great Baking Weekend for EHH’s birthday. Decided to make these flapjacks as they’re quick and easy, and I could make them on the Saturday. The recipe is taken from the GBBO Showstopper Book, under “Ruby Jacks” – but without the ginger. I’ve done them with the ginger and they taste fab – but decided to leave them plain this time as EHH isn’t hugely keen on ginger (although I love it!).

These flapjacks are great – right level of sweetness, crunchy and yet chewy – fab!

I’ve topped some of them with the white chocolate, cranberry and sour cherry topping suggested by the GBBO book (adding also dried blueberries as I had them in the cupboard). The others I finished with a drizzle of lemon icing leftover from the Sticky Ginger Cake made earlier.



  1. 115g butter
  2. 70g light brown muscovado sugar
  3. 5 tblsp / 125g golden syrup
  4. 180g porridge oats

  1. Preheat the oven to 150C/300F/Gas 2.
  2. Line a 20.5cm square tin with baking parchment
  3. Put the butter, golden syrup and sugar in a pan.
  4. Stir over a low heat until melted.
  5. Place oats in a large bowl and pour over syrup mixture, mixing thoroughly to combine.
  6. Tip the mixture into the prepared tin and spread evenly, pressing down with the back of a spoon to level the surface (it will be a fairly thin layer).  
  7. Bake for 20-30 minutes, until golden brown.
  8. Set the tin on a wire rack.
  9. Carefully score the mixture into 16 squares, using an oiled knife, then leave until cool.

White chocolate topping:

Image of flaphack covered in white chocolate with dried blueberries, cranberries and sour cherries


  1. 100g good quality white chocolate
  2. 150g mix of dried cranberries, sour cherries and blueberries


  1. Chop white chocolate into small pieces and place in a glass bowl.
  2. Simmer a small amount of water gently in a saucepan and place the glass bowl over this (ensuring it does not touch the boiling water).
  3. Stir the chocolate gently until melted.
  4. Spread the chocolate on top of the cooled flapjack squares.
  5. Decorate with the dried fruit and allow to set.

Lemon drizzle icing
Flapjack with lemon drizzle icing squiggles


  1. 100g icing sugar, sifted
  2. Finely grated zest of 1 lemon
  3. Lemon juice


  1. Mix together icing sugar and lemon zest, then gradually add lemon juice until you have a smooth, slightly runny icing, adding more juice, if needed.
  2. Spoon into a disposable piping bag and drizzle in zig-zags across the cooled flapjacks.

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