Published: · Modified: by Luke and Kay · This post may contain affiliate links · 96 Comments
Recipe Card Jump to Video Print Recipe
Follow along with our easy flapjack recipe for making Golden Syrup and Oat Bars using simple ingredients. Our recipe makes the best flapjacks ever, thick, chewy and sweet.
These delicious treats have been enjoyed in the UK for generations because they're so easy to make!
We have the best flapjack recipe for you, jump to the recipe card below or continue reading for all the tips and tricks.
Jump to:
- Flapjack Ingredients
- Equipment
- How to make flapjacks
- What temperature?
- How long to cool?
- 📖 Step by Step Recipe
- How to store flapjacks?
- What are flapjacks?
- More Baking Recipes
- 💬 Reviews
Flapjack Ingredients
Our delicious and easy flapjack recipe is made with simple ingredients found at any grocery shop.
- 200 gram Light Brown Sugar or demerara sugar.
- 250 gram Butter
- 5 tablespoon Golden Syrup or honey, agave syrup or maple syrup
- 350 gram Oats instant or quick rolled oats for a soft texture jumbo rolled oats for a chewy texture
Metric - US Customary
Substitutes
Here are some suggestions for suitable substitutes.
Butter
Dairy-free butter alternatives can be used instead.
Sugar
Use Light Brown Soft Sugar, Demerara Sugar.
Golden Syrup
Honey, agave syrup or maple syrup can be used instead.
Porridge Oats
Use instant or quick-rolled oats, rolled porridge oats will give a soft texture.
Jumbo rolled, or old-fashioned oats can be used for a firm, chewy bite.
Optional Ingredients
Of course, you can add extra ingredients to this basic flapjack recipe, such as dried fruit, chocolate chips, or seeds.
More Flapjack Recipes
We also a lovely recipe for chocolate flapjack and fruit flapjack recipes on our site that you may want to try!
What baking tin to use?
For lovely, thick, soft, chewy flapjacks, we use a square baking tin measuring 8x8 inches (20x20 cm). You can use a bigger tray, but they will come out thinner.
You could also use an 8x8 round cake tin instead.
How to line a baking tin?
To line, a rectangular or square tin, put the tray or, if using a bottomless baking tray, the base on top of parchment paper.
Then cut corners away to meet the tin, as seen in the image above.
Once inside the tin, they will cover all the edges.
How to make flapjacks
Put the butter, sugar and golden syrup into a pan. Heat gently, stirring occasionally, until the butter has melted with the syrup and the sugar has dissolved.
Finally, stir in the oats to form a sticky mixture.
Transfer the mix to your prepared square baking tin lined with baking paper / parchment.
Use a silicone spatula to flatten the oat mixture evenly into the tin.
What temperature?
Preheat the oven to 180°c / 160°c fan gas 4 / 350 °F. Check your oven setting and convert the temperature accordingly.
Bake in the oven for 15 - 20 minutes until a pale golden brown is on top. Keep an eye on them; you do not want them to burn around the edges.
Flapjacks are too soft after cooking.
When you take the flapjacks out of the oven, they may appear soft and undercooked but don't worry, that's normal. They might also seem a bit greasy, but that's all part of the scrumptiousness.
Here's the secret: you need to let them cool for them to set and become firmer. Resist the temptation to cook them for longer, as they will end up too hard once cooled!
To understand why this happens, let's think back to our science lessons. This recipe calls for a generous amount of butter, and when it gets hot, it becomes liquid. The key is to let the butter cool down so it can return to its solid state.
So, be patient and give these flapjacks the time they need to reach their perfect texture. It'll be well worth the wait!
How long to cool?
Homemade flapjacks take a long time to cool (the butter needs to soak into the oats and return to a solid state) before being cut into neat squares or rectangles.
First, allow cooling for about 30 minutes in the tin at room temperature.
Then, allow it to cool completely in the fridge for about 2 hours (the longer, the better). Putting it in the fridge speeds up the cooling time.
Once the flapjack slab has completely cooled, you can cut it into large rectangles or squares for smaller snack-size treats.
We made eight large oat bars. But you can cut them all in half again to make 16 squares.
This is optional, but I like to trim the outside crunchy flapjack edges.
It smartens up the slaps, and the edges are always chewier than the inside. Don't worry; they don't go to waste; we still eat them!
These are the perfect treat for any picnic, lunch box, after-school snack or afternoon tea. I guarantee that these will be gone before you know it.
These flapjacks are sweet enough as they are! But if you want to add something to them before serving, try a drizzle of our caramel sauce or chocolate sauce. A drizzle of yoghurt glaze goes well too.
📖 Step by Step Recipe
Easy Flapjacks Recipe
Luke and Kay - Flawless Food
How to make traditional flapjacks using 4 simple ingredients; butter, sugar, golden syrup and porridge oats.
Our easy flapjacks recipe results in perfectly chewy, soft and thick flapjacks.
It is important you allow the flapjacks to cool enough to be able to cut into perfect rectangle oat bars or squares.
We used 8 x 8 inches /20 x 20 cm square baking tin. You can use larger tin for thinner flapjacks or a round tin for slices instead!
4.91 from 184 votes
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Prep Time 10 minutes mins
Cook Time 15 minutes mins
Cooling time 2 hours hrs
Total Time 2 hours hrs 25 minutes mins
Course Afternoon Tea, Cake, Kids, picnic, Snack, Vegetarian
Cuisine British
Servings 8 Large or can be cut into 16 Squares
Calories 529 kcal
Ingredients
- 200 gram Light Brown Sugar or demerara sugar.
- 250 gram Butter
- 5 tablespoon Golden Syrup or honey, agave syrup or maple syrup
- 350 gram Oats instant or quick rolled oats for a soft texture jumbo rolled oats for a chewy texture
Instructions
Preheat oven to 180°c / 160°c fan gas 4 / 350 °F. Prepare the baking tin by lining it with baking parchment.
We use a 8 x 8 inch square tin loose-bottomed cake tin, if using a longer tin they will come out thinner.
Make sure parchment paper is longer than the tray to make it easier to remove later. See blog post for advice.
Put the butter, sugar and golden syrup in a pan together.
200 gram Light Brown Sugar, 250 gram Butter, 5 tablespoon Golden Syrup
Melt the ingredients together on low heat. Do not allow the mixture to boil.
Once melted turn off the heat and add oats
Stir oats into the butter, sugar and syrup until well coated and it forms a sticky mixture
350 gram Oats
Transfer into the lined baking tray
Push down with a silicone spatula
Bake for 15 -20 minutes in an oven set to 180°c / 160°c fan gas 4 / 350 °F
Remove from the oven, they will still be soft and greasy looking, don't worry this is normal they firm up as they cool. Do not be tempted to cook for longer!
See AlsoNorwegian Apple Cake RecipeLeave to cool still in the tin for at least 30 minutes. Once the tin has cooled down, place it in the fridge. This will cool the flapjack mixture quicker and make it set hard. The longer the better for neater cuts I suggest 2 hours+.
Once completely cooled and firm, gently lift the flapjack slab out with the baking parchment.
Use a sharp knife to cut into rectangles or squares!
Makes 8 large rectangular flapjacks or 16 treat size squares.
Best served at room temperature, for a soft chewy texture.
Video
Nutrition
Calories: 529kcalCarbohydrates: 65gProtein: 6gFat: 28gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 67mgSodium: 233mgPotassium: 199mgFiber: 4gSugar: 36gVitamin A: 781IUCalcium: 51mgIron: 2mg
Keyword flapjack recipe UK, golden syrup, how to make flapjacks, oat bars, oaty flapjack, simple flapjack, traditional flapjack
Tried this recipe? Share an image on Facebook / Instagram / PinterestPlease mention @flawlessfooduk or tag #flawlessfooduk!
Our traditional flapjack recipe post was originally published on 21/09/2021. It was modified on 05/04/2024 with a simpler layout to make it easier to get to the recipe card and improved advice on how to make flapjacks.
How to store flapjacks?
Leftover flapjacks can be stored in an airtight container at room temperature for up to 4 days. To prevent them from sticking together, use a napkin between each slice.
You can also freeze flapjacks and defrost as and when you want them!
What are flapjacks?
Flapjacks are a British recipe made with only four ingredients: butter, sugar, porridge oats and golden syrup.
Not to be confused with an American flapjack which we call a pancake!
More Baking Recipes
Looking for more baking recipes, try our Chocolate Chip Brownies. Another classic British recipe Rock Cakes or our delicious Chocolate Victoria Sponge.
- Chocolate Buttercream Frosting
- Steamed Christmas Pudding
- Madeira Cake Loaf Tin Recipe
- Bread Pudding - British Old Fashioned Dessert
See more Cake →
We hope you enjoy this oaty flapjack recipe as much as our family; please let us know how you get on and what you like to add to your flapjacks.
More Cake Recipes Recipes
- Chocolate Fairy Cakes
- Fruit Flapjack Recipe
- Chocolate Chip Cupcakes
- Chocolate Cornflake Cakes - Kids No Bake Cake Recipe
Reader Interactions
Comments
Tracy
Made this twice as I thought the 1st time I made a mistake with weighing ingredients as flaphack fell apart and was greasy. However,made it again and followed recipe exactly. Flapjack still fell apart when I removed it from the tin and seemed greasy.Reply
Luke and Kay
Hi Tracy, thanks for the comment and sorry to hear your flapjacks never came out well.
Did you put the flapjacks in the fridge after cooking, to let the butter firm throughout the flapjack mix before cutting?
As you can see from the comments a lot of people have made this recipe and been very successful and enjoyed them, please let us know if we can help you when cooking again.Reply
Kirsty
So easy to make and taste absolutely amazing!! My kids loved to make them with me and as soon as we finished them, they wanted to make another batchReply
Luke and Kay
We're thrilled to hear that our Easy Flapjacks recipe was a hit with your family, Kirsty! We love providing delicious and simple recipes for families to make together. Thank you for taking the time to leave a positive review. Happy baking! 🙂
Reply
Nicole Bescoby
Made these to pop in my children's lunch boxes... Then I finished the rest of the batch off with a brew! Ooops.
The kids absolutely loved them and asked for more... So I'll be making them again!
Good job they're so easy!Reply
Luke and Kay
Hi Nic, thanks so much for your kind feedback on our flapjacks recipe! We are thrilled to know that it was such a hit with the kids. It's great to hear that you were able to enjoy them too and that they're easy enough to whip up again in no time!
We appreciate you taking the time to leave us this five star review. Please come back soon for more tasty recipes. 🙂Reply
Kalle
Soooo yummy :3
Reply
Luke and Kay
Kalle, thank you for your review of our flapjack recipe! We're delighted to hear that it has provided you with deliciousness and joy. 🙂
Reply
Angela
Wow best flapjack recipe I have found making batches for charity now everyone loves it I do drizzle chocolate on top of mine
Reply
Luke and Kay
Hi Angela!
We are thrilled to hear you're enjoying our flapjack recipe! It's heartwarming to know that you're sharing the love by making batches for charity. The addition of chocolate drizzle on top sounds divine – it must add a wonderful touch of sweetness and indulgence to the already delicious flapjacks. 🙂
Reply
Jill
They are delicious!! Made twice now. Canyou freeze them? Please X
Reply
Luke and Kay
Thank you for your wonderful review, Jill! We are thrilled to hear that you have enjoyed our recipe and had success when making it twice.
The answer is yes, you can freeze British Flapjacks! We recommend wrapping baked flapjacks in baking parchment, place into an air tight container and they can be frozen for up to 3 months. When ready to enjoy the flapjacks, simply thaw them at room temperature for a few hours and enjoy. 🙂
Reply
paige Twose
Followed this recipe to a tea after 15 minutes I checked and it was bubbling so left it for another five but it was still the same, had to try add more oats to absorb all the liquid, what went wrong?Reply
Amy Liu Dong
Such easy and delicious oatmeal bars to make. I have all the ingredients and I am so ready to make this right now!
Thank you!Reply
Luke and Kay
Thank you for the kind review, Amy! We're so delighted to know our Easy Flapjacks Recipe is everything you need and more. It's amazing to hear that you already have all the ingredients ready, we hope your oatmeal bars are delicious. Let us know once you make them, we'd love to hear how they came out.
We truly appreciate your enthusiastic feedback and look forward to hearing from you soon. Enjoy the flapjacks 🙂
Reply
Dana Delaney
The recipe is likely fine, except my very English husband insists that next time I use a larger tin so that they are not so thick (as his mum always made them thinner).
And as a help to other people, do not make them with Country Crock dairy free "butter". Goodness! They are SO GREASY, like enough to run off when the pan is tilted.
I will try this recipe again, but using real butter (with a low water content) and a larger baking tin.Reply
Luke and Kay
Hi Dana, thank you so much for taking the time to write a review for our Flapjack recipe! We are delighted to hear that your husband gave it a thumbs up!
Let us know how it goes with using real butter 🙂Reply
Jackie
I love this recipe so much! Chewy but crunchy on the sides, and it tastes amazing!Reply
Luke and Kay
Hi Jackie,
Thank you so much for your kind words! We're thrilled to hear that you loved our flapjacks recipe. The balance between chewy and crunchy is exactly what we were aiming for. 🙂
Reply
Matt
Hi, are the calories per serving? As in 529kcal per serving?
Thanks
Reply
Luke and Kay
Hi Matt
This is correct 529kcal per large bar that is cut, or if you cut into 16 pieces this will be halved.
This is not a healthy snack but but great if you want a naughty sweet treat LOL 🙂Reply
Andrea Lloyd
I've just made using exact ingredients but a 6.5 x8 inch tray. After 20 mins there was a puddle of butter on top?.. I baked for a further 15...took out of tray and placed on baking tray and flattened down. Is done now but lots of butter oozing out still on tray?
Reply
Lauren
Every time I make flapjacks the bottom is really sticky and falls apart when I try lift from the baking paper - what am I doing wrong? 🙁
Reply
shanequa
really good resultsReply
Luke and Kay
Hi Shanequa,
Thank you so much for sharing your experience with our Flapjack recipe! We appreciate you taking the time to try it out and provide us with valuable feedback. We're thrilled to hear that you got such good results.:)
Reply
Caz
Hi. I absolutely love this recipe and was wondering, if I were to use a 13x9 pan, would I use 1.5 times recipe or double (I want a good thickness) and bake for approx 30/35 mins, do you think this would work?
Reply
Luke and Kay
Hi Caz, thanks for the question; as you said, 1.5 times the recipe or double will work, but I would recommend baking for about 30 mins as any longer, the sides will probably burn and get too crispy.
It may seem too soft when it comes out of the oven, but it will firm back up once cooled in the fridge and the butter goes firm.
Hope this helps, and enjoy the flapjacks 🙂Reply
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