Tearoom Treats: Flapjacks

Glasgow Museums have a great lunchbox filler recipe for their Tearoom Treats today, flapjacks! You can adapt it too and make it healthier by cutting out the sugar and syrup and adding honey, dried fruit and nuts or seeds.

You will need:

  • 225g rolled oats
  • 115g butter
  • 4 tbsp syrup
  • 85g sugar
  • ½ tsp salt

Preheat your oven to 160°C Grease a baking tin and line the bottom – we used a tin that was 20x25cm. Put all the dry ingredients into a mixing bowl and melt the butter and sugar in a pan. Pour the melted butter and syrup onto the dry ingredients and mix well.

Press into the baking tin and pop in the oven for 30-40 minutes. When it starts to turn golden and the edges go brown, you can take it out.

Allow to cool in the tray for 5 minutes as the flapjack will still be really soft, then cut into bars. Don’t wait until it’s fully cooled to do this as it will harden and you won’t be able to cut it properly! Leave to cool in the pan, then take the flapjacks out using a spatula.

Store in an airtight container.

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