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Malted Flapjacks

An olden golden years treat that tastes like malted butterscotch caramel and has a wonderfully chewy and moreish texture. Made with oats, butter, brown sugar and Saunders’ Malt Extract.



Preparation Time: 

10 minutes (+ 30 minutes cooking time)


16 squares

  • 115g butter

  • 1 tbsp Saunders’ Malt Extract

  • 115g  brown sugar

  • 145g rolled oats

  • 60g self-raising flour

  1. Preheat oven to 180ºC. Grease and line a 23cm square baking tin with baking paper.

  2. Melt the butter, Saunders’ Malt Extract and sugar in a small saucepan over low heat.

  3. Mix oats and flour in a large bowl. Pour the the warm butter mixture into the dry ingredients and mix to combine. Transfer to the prepared tin, flatten and press into the edges.

  4. Bake for 15 minutes, then remove from the oven – the mixture will be very hot and will feel loose / runny, but it will set as it cools down. Set in the tin on a wire rack to cool for 20 minutes.

  5. Once cooled completely, cut into squares.

  6. Store cooled flapjacks in an airtight container in the pantry or fridge for up to 5 days.

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