The classic flapjack is such an easy option for a quick arvo-tea treat and look all the more prettier (and sweeter) with a dusting of icing sugar.
- 200 g unsalted butter, plus extra for greasing
- 125 ml (½ cup) golden syrup (or light corn syrup)
- 330 g rolled oats (not quick oats)
- 50 g desiccated coconut
- 1 pinch salt
- large pinch ground ginger
- large pinch ground allspice
- icing sugar, for dusting
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Sitting time: 15 minutes
- Preheat the oven to 180°C. Grease a 23-cm square cake tin (or a 23 cm x 33 cm tin) and line the base with baking paper. The smaller pan will yield thicker and chewier bars while the larger pan will yield thinner and crispier flapjacks.
- Place the butter and golden syrup into a large saucepan and stir over low heat until the butter has melted.
- Place the oats, coconut, salt, ginger and allspice in a large bowl and stir to combine well. Pour in the butter mixture and stir to combine well.
- Transfer the mixture to the prepared tin and spread out evenly. Bake for 25 minutes or until golden. Remove from the oven while the flapjack is still slightly soft; it will harden once it has cooled. Place the pan on a wire cooling rack and cut into squares, but leave it in the tin until completely cooled.
- Dust with icing sugar just before serving.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Photography by Danielle Abou Karam.