My uncle used to make amazing chocolate-dipped, cornflake flapjacks in his bakery years ago and they were a real childhood favourite. I’ve been working on creating something similar recently and am very happy with the result.
The addition of cornflakes is not traditional for flapjacks, but it adds so much to the texture. I love the variation between the chewy oats and the crunchy cornflakes.
I’ve shared the base recipe below, to which you can add other bits and pieces such as dried fruit or nuts if you wish. I dipped my latest batch in chocolate and they really were killer, so I have included instructions on how to do that. Ideal for an extra tasty treat!
Once made, these flapjacks keep well for a few days. Store them in an airtight container and they should last about 5 days (although I’ll be amazed if you manage to resist eating them all by then).
Making these cornflake flapjacks is a really fun activity to get kids involved with. As you will see from the pictures, Alba helps me make these and she loves scrunching the cornflakes with her hands and then stirring everything together. I do the hot butter/sugar part, then she is able to help with the rest.
Crunchy-Chewy Cornflake Flapjack Recipe
Time for the recipe! If you enjoy making these flapjacks, I would be really grateful if you could review the recipe on the card below.
You’ll find a full method below along with some pictures to help you as you work through the recipe. Feel free to email me any questions or comments you might have – firstname.lastname@example.org – or DM me on social media @myglutenfreeguide.
Enjoy! Laura xxx
Crunchy-Chewy Cornflake Flapjacks (GF)
- 200g salted butter
- 160g golden syrup
- 160g light brown sugar
- 320g gluten free oats
- 160g gluten free cornflakes
- Optional: 150g milk chocolate, 30g white chocolate for decorating
- Preheat the oven to 175C (fan) and line a baking tray or oven dish with non-stick baking paper. The dish I have used is approx 20cm x 25cm.
- Cut the butter into cubes and add to a small non-stick saucepan with the light brown sugar and golden syrup. Melt the butter over a low heat, stirring occasionally, for 5 minutes until the butter is fully melted and you have a thick syrup mixture.
- Add the cornflakes and oats to a large bowl, then use your hands to scrunch the mixture to break the cornflakes into smaller pieces. It's fine if there are still some whole flakes, you just want to ensure at least half are broken into smaller pieces.
- Now pour the butter sugar mixture over the oats and cornflakes. Stir really well for a couple of minutes until all the oats and flakes are well-coated in the mixture.
- Tip the contents of the bowl into the lined baking dish and use a fork to compact them down and make an even layer. Then transfer the dish to the oven and bake for 18-20 minutes at 175C (18 minutes is perfect for me - nicely chewy but not too hard, go for 20 if you want them crunchier).
- After baking, remove from the oven and leave them to cool completely in the dish.
- Once cooled fully, lift the baking paper and flapjacks out of the dish and onto a chopping board. Cut into 12 squares using a sharp knife.
- You can keep them plain like this or have them dipped in or drizzled with chocolate for an extra treat. For the chocolate dipping, simply melt the chocolate in the microwave (I do 30 second blasts, stirring between each). Then dip the flapjack in the bowl, using a spoon to pour extra chocolate over the area you would like to coat. Hold above the bowl for 5 seconds to allow excess chocolate to drip off, then place on a silicone mat or some greaseproof paper to allow the chocolate to set.
For more tasty treats, why not try some of my other gluten free baking recipes while you are here:
- Perfect Cupcakes
- Victoria Sponge Cake
- Kinder Cookies
- Choco-Vanilla Baked Cheesecake
- Spiced Orange Loaf Cake
Enjoy! Laura xxx