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 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.
Jump straight to flapjack recipe card for correct ingredients measurements
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 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 8×8 inches (20×20 cm). You can use a bigger tray, but they will come out thinner.
You could also use an 8×8 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.
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 flapjacks 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.
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, to smarten 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!
Easy Flapjacks Recipe
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!
Rate this Recipe
Prep Time 10 mins
Cook Time 15 mins
Cooling time 1 hr
Total Time 1 hr 25 mins
Course Afternoon Tea, Cake, Kids, picnic, Snack, Vegetarian
Servings 8 Large or can be cut into 16 Squares
Calories 529 kcal
Square 8 x 8 inch Baking Tin
- 200 gram Light Brown sugar or demerara sugar.
- 250 gram Butter or dairy-free butter alternatives
- 5 tbsp 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
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
Looking for more baking recipes, try our Chocolate Chip Brownies.
Or another classic British recipe Rock Cakes.
We hope you enjoy these oaty flapjacks 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?