Nigella Lawson’s Flapjack with Condensed Milk is a rich, buttery take on the classic flapjack, made even more indulgent with the addition of sweet, creamy condensed milk. These chewy oat bars are perfect as a snack or dessert and are easy to prepare with just a handful of simple ingredients. The combination of oats, butter, sugar, and condensed milk creates a satisfyingly sweet and chewy treat that will have everyone asking for seconds.
What is Nigella’s Flapjack with Condensed Milk?
Flapjacks are traditional British oat bars made from oats, butter, and sugar. Nigella’s twist adds condensed milk to the mix, giving the flapjacks an extra level of sweetness and chewiness. This makes them softer than the classic version, with a delicious caramel-like flavor that pairs perfectly with the wholesome oats.
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Ingredients Needed to Make Nigella Flapjack with Condensed Milk
- 400g rolled oats
- 200g unsalted butter
- 150g light brown sugar
- 200g condensed milk
- 2 tbsp golden syrup
- 1 tsp vanilla extract (optional)
Instructions to Make Nigella Flapjack with Condensed Milk
Step 1: Preheat the Oven
Preheat your oven to 160°C (320°F) and line a 23cm square baking tin with parchment paper, leaving some overhang to easily lift out the flapjacks later.
Step 2: Melt the Butter, Sugar, and Syrup
In a large saucepan, melt the butter, light brown sugar, and golden syrup over medium heat. Stir frequently until the butter is fully melted and the sugar has dissolved, forming a smooth mixture.
Step 3: Add the Condensed Milk and Vanilla
Once the butter and sugar mixture is melted, reduce the heat to low and stir in the condensed milk and vanilla extract (if using). Keep stirring gently for a few minutes until the condensed milk is fully incorporated and the mixture becomes smooth and glossy.
Step 4: Mix in the Oats
Remove the saucepan from the heat and stir in the rolled oats, ensuring that they are fully coated with the buttery, sugary mixture. Mix well until the oats are evenly distributed.
Step 5: Transfer to the Baking Tin
Pour the oat mixture into the prepared baking tin and press it down evenly using the back of a spoon or spatula. Make sure the flapjack mixture is spread evenly across the tin for consistent baking.
Step 6: Bake the Flapjacks
Place the baking tin in the preheated oven and bake for 25-30 minutes, or until the edges are golden brown and the center is slightly firm to the touch. The flapjacks will continue to set as they cool, so don’t worry if they seem a little soft when you take them out.
Step 7: Cool and Slice
Once baked, remove the tin from the oven and allow the flapjacks to cool completely in the tin. Once cooled, lift them out using the parchment paper overhang and transfer to a cutting board. Slice into squares or rectangles and serve.
Pro Tips for Making the Best Nigella Flapjack with Condensed Milk
- Use rolled oats: For the best texture, use rolled oats rather than instant oats, which can make the flapjacks too soft.
- Press firmly: When pressing the oat mixture into the tin, make sure to pack it down firmly for a denser, chewier texture.
- Don’t overbake: The flapjacks will firm up as they cool, so it’s important to take them out of the oven while the center is still slightly soft to avoid dry, crumbly bars.
- Add-ins: You can customize your flapjacks with extras like chocolate chips, dried fruits, or nuts for added flavor and texture.
How Do I Store Nigella Flapjack with Condensed Milk?
Store your flapjacks in an airtight container at room temperature for up to 5 days. You can also freeze them by wrapping individual squares in cling film and placing them in a freezer-safe bag or container for up to 3 months. Thaw at room temperature before serving.
Nutrition Value (per serving):
- Calories: 350
- Fat: 18g
- Carbohydrates: 45g
- Protein: 5g
- Sugar: 28g
- Fiber: 3g
FAQs
Can I use quick oats instead of rolled oats in flapjacks?
Yes, you can use quick oats, but the texture may be softer and less chewy compared to rolled oats. Rolled oats give the flapjacks a more traditional texture, while quick oats tend to absorb the liquid faster, making them softer.
How do I stop flapjacks from falling apart?
To prevent flapjacks from falling apart, make sure to press the mixture firmly into the baking tin before baking. Also, allow the flapjacks to cool completely in the tin before cutting them, as this helps them firm up and hold their shape.
Can I freeze flapjacks made with condensed milk?
Yes, you can freeze flapjacks made with condensed milk. Wrap individual portions in cling film and place them in an airtight container or freezer bag. They can be frozen for up to 3 months and thawed at room temperature before serving.
Why are my flapjacks too soft?
If your flapjacks are too soft, it may be due to underbaking. Make sure the edges are golden brown before removing them from the oven. They will firm up as they cool, but if they’re too soft after cooling, they likely need a bit more time in the oven.
Final Words
This Nigella Flapjack with Condensed Milk Recipe is a chewy, sweet, and utterly delicious take on the classic flapjack. Whether you enjoy them as a snack, dessert, or even breakfast, these flapjacks are sure to be a hit with family and friends. Enjoy!
More By British Baking Recipes
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Nigella Flapjack Condensed Milk
- Prep Time: 10
- Cook Time: 25
- Total Time: 35 minutes
- Yield: 12 squares 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
Flapjacks are traditional British oat bars made from oats, butter, and sugar. Nigella’s twist adds condensed milk to the mix, giving the flapjacks an extra level of sweetness and chewiness. This makes them softer than the classic version, with a delicious caramel-like flavor that pairs perfectly with the wholesome oats.
Ingredients
- 400g rolled oats
- 200g unsalted butter
- 150g light brown sugar
- 200g condensed milk
- 2 tbsp golden syrup
- 1 tsp vanilla extract (optional)
Instructions
Step 1: Preheat the Oven
Preheat your oven to 160°C (320°F) and line a 23cm square baking tin with parchment paper, leaving some overhang to easily lift out the flapjacks later.
Step 2: Melt the Butter, Sugar, and Syrup
In a large saucepan, melt the butter, light brown sugar, and golden syrup over medium heat. Stir frequently until the butter is fully melted and the sugar has dissolved, forming a smooth mixture.
Step 3: Add the Condensed Milk and Vanilla
Once the butter and sugar mixture is melted, reduce the heat to low and stir in the condensed milk and vanilla extract (if using). Keep stirring gently for a few minutes until the condensed milk is fully incorporated and the mixture becomes smooth and glossy.
Step 4: Mix in the Oats
Remove the saucepan from the heat and stir in the rolled oats, ensuring that they are fully coated with the buttery, sugary mixture. Mix well until the oats are evenly distributed.
Step 5: Transfer to the Baking Tin
Pour the oat mixture into the prepared baking tin and press it down evenly using the back of a spoon or spatula. Make sure the flapjack mixture is spread evenly across the tin for consistent baking.
Step 6: Bake the Flapjacks
Place the baking tin in the preheated oven and bake for 25-30 minutes, or until the edges are golden brown and the center is slightly firm to the touch. The flapjacks will continue to set as they cool, so don’t worry if they seem a little soft when you take them out.
Step 7: Cool and Slice
Once baked, remove the tin from the oven and allow the flapjacks to cool completely in the tin. Once cooled, lift them out using the parchment paper overhang and transfer them to a cutting board. Slice into squares or rectangles and serve.
