Chewy, dairy-free flapjacks. A classic British dessert made with oats and golden syrup.
Preheat your oven to 180°C/350°F (160°C/325°F for fan or convection ovens).
Line an 8x10-inch tin with baking paper. I recommend leaving a little baking paper hanging out of the edges to make it easier to lift the flapjacks out after baking.
Melt the vegan margarine and let it cool for a few minutes.
Add the melted margarine to a large bowl then add the rest of the ingredients. Mix everything together thoroughly until the oats are well coated.
Transfer the mixture into your lined baking tin and press it down tightly in place. You can do this using the bottom of a measuring cup or the back of a spoon.
Bake the flapjacks for 25-30 minutes. If you like them soft and chewy, bake for 25 minutes and if you like them more on the crunchy side, bake for 30 minutes.
Once baked, remove the flapjacks from the oven. While they are still warm and in the tin, gently score where you plan to cut them. This will make it easier to cut them once cooled.
Leave the flapjacks in the tin to cool completely.
Once fully cooled, remove them from the tin using the edges of the baking paper and place onto a flat surface. Cut them into pieces using your score marks as a guide.