Wife’s Top Secret Flapjack Recipe
At various times, you might have heard me raving about Wife’s flapjacks. These are without question THE fuel of champions - just perfect for long rides. So perfect that they can no-longer be kept a secret. So I’ve dusted off my Minox A / IIIs camera and broken into the kitchen to steal the recipe for you.
Makes 24 flapjacks
- 385g butter
- 385g demerara sugar
- 4 tablespoon golden syrup
- 495g porridge oats
- Optional - some chopped dried apricots
- Optional - 1 rounded teaspoon of ground cinnamon or ginger
Large baking tray (ours is ~16" x 11" x 1 1/2"), plus baking parchment. Preheat your oven to 160°C / 325°F
- Line the base of the tin with the baking parchment and grease this with a little butter.
- Put the butter, sugar & syrup into a large saucepan and heat it gently until the butter melts. Stir with a wooden spoon, and don’t allow the mix to boil.
- Take the pan off the heat and stir in the oats so that they’re completely coated in the syrup mixture.
- Spoon the mix into the baking tray and spread it with the back of a metal spoon. Make sure you get it into the corners and that the top is nice and smooth.
- Put this into the centre of the oven, and bake for 35 minutes or until the oats have turned golden brown.
- Remove from the oven and allow to cool. While the flapjacks are still slightly warm & still in the tin, cut them into squares - we make a 6 x 4 grid to get our 24 flapjacks.
Nutritional Information Per Flapjack:
- Calories: 287
- Carbohydrates: 34g
- …of which, sugars: 21g
- Fat 13g
- Protein: 2g
Great fuel for endurance cycling - the kind of thing that you actually look forward to eating while the hours tick by. On the bike you could probably do one of these flapjacks every 30-40 minutes. Because of their solid nature, I’d stick to gels and the like for running though!