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.
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!
These delicious treats have been enjoyed in the UK for generations because they're so easy to make!
How to make flapjacks?
We have the best flapjack recipe for you, follow the video below or continue reading for more tips and tricks.
Delicious and easy to make flapjack recipe, made with ingredients found at any grocery shop.
The simple ingredients, as well as suitable substitutes, are listed below:
Butter - Dairy-free butter alternatives can be used instead.
Light brown sugar - or demerara sugar.
Golden syrup - Honey, agave syrup or maple syrup can be used instead.
Porridge oats - Use instant or quick rolled oats for a soft texture. Jumbo rolled oats or old fashioned oats can be used for a firm, chewy bite.
You can, of course, add extra ingredients to this basic flapjack recipe like dried fruit, chocolate chips or seeds.
We will be making more variants to add to our blog soon and will add them here for you.
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 simply cut corners away to meet the tin, as can be 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 together with the syrup and sugar has dissolved.
Finally, stir in the oats to form a sticky mixture.
Transfer mix to your prepared square baking tin lined with baking parchment.
Use a silicone spatula to flatten the oat mixture down evenly into the tin.
Preheat the oven to 180 / 160c fan gas mark 4 - 350 f. Check your oven setting and convert the temperature accordingly.
Bake in the oven for about 15 - 20 minutes until a pale golden brown on top. Keep an eye on them; you do not want them to burn around the edges.
Flapjacks soft after cooking.
When you remove the flap jacks from the oven, it is normal to be soft and look like they are not cooked. You need to allow them to cool for them to set and become harder!
Do not be tempted to cook longer, or they will overcook and become too hard when cooled!
How long to cool?
Flapjacks take about an hour to cool enough before being cut into neat squares or rectangles.
First, allow cooling for about 15 minutes in the tin before gently pulling out of the baking tin using the baking paper as a handle to help.
If you want, you can add a layer of chocolate as seen in our chocolate flapjack recipe.
Then allow another 40 minutes to cool completely. Putting it in the fridge to cool will help with cutting the flapjacks too!
Once the flapjack slab has completely cooled, you can cut into large rectangles or cut into 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 edges.
It smartens up the slaps, and the edges are always a bit 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.
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 flapjack slice.
You can also freeze flapjacks and defrost as and when you want them!
📖 Step by Step Recipe
Easy Flapjacks Recipe
- 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
- 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 mixture350 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, don't worry this is normal they firm up as they cool. Do not be tempted to cook for longer!
- Leave to cool still in the tin for at least 20 minutes. Once the tin has cooled down, place it in the fridge. This will cool the flapjack mixture and make it set hard. The longer the better for neater cuts I suggest 2 hours+.
- Once completely cooled and firm, gently lift 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.
More Baking Recipes
We hope you enjoy this oaty flap jack recipe as much as our family; please leave us a comment letting us know how you get on and what you like to add to your flapjacks?