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Preheat your oven to 180°C (350°F). Line a baking tin, approximately 27.5 x 17.5 cm (11 x 7 inches), with parchment paper, ensuring it overhangs slightly on the sides for easy removal.

In a large saucepan, combine the 125 grams of unsalted butter, 100 grams of soft brown sugar, 50 grams of golden syrup, and 50 grams of honey.

Place the saucepan over medium heat and melt the mixture, stirring occasionally, until all the ingredients are fully combined and smooth. Do not let it boil vigorously.

Remove the saucepan from the heat. Add the 1/2 teaspoon of salt to the melted mixture and stir well to combine.

Add the 100 grams of Crunchy Nut Cornflakes, 150 grams of rolled oats, and 50 grams of flaked almonds to the saucepan with the melted mixture.

Mix all the ingredients together thoroughly until the dry ingredients are completely coated with the wet mixture.

Pour the mixed flapjack ingredients into the prepared lined baking tin. Use a palette knife or the back of a spoon to push the mixture out to the edges of the tin and press it down very firmly and evenly to create a compact layer.

Place the tin into the preheated oven and bake for 15 minutes, or until the edges are lightly golden brown.

Once baked, remove the flapjack from the oven. Leave it in the tin to cool completely at room temperature before attempting to cut it. This can take at least 1 hour.

Once fully cooled and firm, use the parchment paper overhang to lift the flapjack out of the tin. Place it on a cutting board and cut into squares or bars of your desired size.


Preheat your oven to 180°C (350°F). Line a baking tin, approximately 27.5 x 17.5 cm (11 x 7 inches), with parchment paper, ensuring it overhangs slightly on the sides for easy removal.

In a large saucepan, combine the 125 grams of unsalted butter, 100 grams of soft brown sugar, 50 grams of golden syrup, and 50 grams of honey.

Place the saucepan over medium heat and melt the mixture, stirring occasionally, until all the ingredients are fully combined and smooth. Do not let it boil vigorously.

Remove the saucepan from the heat. Add the 1/2 teaspoon of salt to the melted mixture and stir well to combine.

Add the 100 grams of Crunchy Nut Cornflakes, 150 grams of rolled oats, and 50 grams of flaked almonds to the saucepan with the melted mixture.

Mix all the ingredients together thoroughly until the dry ingredients are completely coated with the wet mixture.

Pour the mixed flapjack ingredients into the prepared lined baking tin. Use a palette knife or the back of a spoon to push the mixture out to the edges of the tin and press it down very firmly and evenly to create a compact layer.

Place the tin into the preheated oven and bake for 15 minutes, or until the edges are lightly golden brown.

Once baked, remove the flapjack from the oven. Leave it in the tin to cool completely at room temperature before attempting to cut it. This can take at least 1 hour.

Once fully cooled and firm, use the parchment paper overhang to lift the flapjack out of the tin. Place it on a cutting board and cut into squares or bars of your desired size.
