Brilliant Home Bakes – Flapjack

October 3, 2015

I love to cook. Mostly because I love to eat. I used to make loads of cakes and treats when it was just me and Mr C but over the past few years I’ve stopped. Which is a shame because home baked cake is much better than shop cake. I know that it was time, and the fact that if I bake something the kids want to do it too, which just ends up with 12 cakey buns in a tin, and me craving something more sophisticated.

But the kids are at school all day long now and so I have decided to start baking more. In the past 2 weeks I have made a lemon drizzle cake, some blackerry and apple crumble slices and some flapjack.

The flapjack is why I am writing this. I slightly overcooked it and it is really rather chewy. After spending a fortune on a root canal last week I am meant to watch what I am eating so it doesn’t destroy the dentist’s hard work so this is less than ideal. It is the recipe I think, and the fact I left it in the oven too long. And perhaps my tin was a little large.


My Flapjack

Anyway. I am betting that there are loads of people out there who have nailed the flapjack. Am I right? I bet some of you are sitting there thinking oh, flapjack is easy and mine is THE BEST.

So, with your help (and permission) I am hoping to refine certain recipes that I love to bake. My idea is that you provide me with your recipe and each month I pick one a week and try it out. In the interest of fairness I will not only eat these items myself but also feed them to my family and friends and at the end of each month I will reveal which one we loved the most and publish the findings and best recipe here on my blog.Brilliant Home Bakes Flapjack 1

I really hope you want to play along. If you want to join in and make your own that would be amazing, just share your results with the #brillianthomebakes hashtag. So I need your recipes – email me, tweet using the bird below or leave me a comment. Bring on the baking!

Tweet: Oh yes @Kellyfairy my flapjack recipe is the best...

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  • Reply Archie The Wonder Dog October 3, 2015 at 8:00 pm

    A parent from work gave me this recipe after I repeatedly admired her flapjack and admitted that my own were always a disaster.

    K, B & F’s Mam’s flapjack:

    8oz butter or marg (must be the ‘bar’ stork, etc., rather than tub!! Don’t ask how I know…)
    6 desert spoons golden syrup
    2oz demerara sugar
    12oz rolled oats
    either 4oz sultanas, 4oz chopped dates, 4oz chopped apricots or 2 small bananas

    Heat butter, syrup and sugar in pan until melted. Stir in oats and fruit. Put into greased tray (12″ x 6″) or into paper cases. Bake at 180C/350F/Gas4 until firm to the touch. Leave to cool. Slice up.

    This is the best flapjack I’ve tasted, hope you like it too!

    • Reply Kelly October 5, 2015 at 7:10 am

      Brilliant, thank you for sharing, will try this one this week.

  • Reply Jen October 5, 2015 at 3:55 pm

    This is my basic go to flap jack recipe

    We add pretty much anything I have in the cupboard to them from dried fruits to walnuts and they are delicious with a melted chocolate top.

    • Reply Kelly October 6, 2015 at 6:49 am

      Brilliant, thanks Jen.

  • Reply Chris at Thinly Spread October 5, 2015 at 4:21 pm

    Here’s our favourite – did you want us to put them here? If not just delete me!

    • Reply Kelly October 6, 2015 at 6:50 am

      That is perfectly fine Chris, thank you.

  • Reply Harriet October 5, 2015 at 11:16 pm

    This is the one It’s not my receipe, it’s the moiderer’s back from when, like you, I asked the internet for the world’s best flapjack recipe. And seriously this is it. I got quite tedious on the subject of flapjacks for a while!

    Anyway, that wasn’t actually why I was here. I was here because I was tagged in a very old school style blogging award thing by Iota. It was for “old” bloggers which apparently I am, despite not having blogged for over a year and so I’m back. Possibly temporarily, but in the meantime, in an old school way, I have tagged you in the same thing. Only if you want to of course….

  • Reply Harriet October 5, 2015 at 11:17 pm

    Whoops. Credit where credit’s due. That recipe belonged to someone called Amy…. Not the Moiderer. Though hers was good too.

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