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Three Easy Flapjacks Recipe bars stacked up on a wooden board
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4.91 from 191 votes

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!
Prep Time10 minutes
Active Time15 minutes
Cooling time2 hours
Total Time2 hours 25 minutes
Course: Afternoon Tea, Cake, Kids, picnic, Snack, Vegetarian
Cuisine: British
Keyword: flapjack recipe UK, golden syrup, how to make flapjacks, oat bars, oaty flapjack, simple flapjack, traditional flapjack
Yield: 8 Large or can be cut into 16 Squares
Calories: 529kcal
Author: Luke and Kay - Flawless Food

Equipment

Ingredients

  • 250 gram Unsalted Butter
  • 200 gram Light Brown Sugar or demerara sugar.
  • 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

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.
    Base of a square baking tin on top of brown parchment paper which is being cut out with scissors to the shape of the tin
  • Put 250 gram Unsalted Butter, 200 gram Light Brown Sugar and 5 tablespoon Golden Syrup in a pan together.
    Butter, brown sugar and syrup in a cast iron pan
  • Melt the ingredients together on low heat. Do not allow the mixture to boil.
    Stirring the melted butter, brown sugar and syrup together with a wooden spoon in a cast iron pan
  • Once melted turn off the heat and add 350 gram Oats.
    Oats being poured on top of the melted butter mixture in a cast iron pan
  • Stir oats into the butter, sugar and syrup until well coated and it forms a sticky mixture
    Flapjack mixture on a wooden spoon
  • Transfer into the lined baking tray
    Scooping the oat flapjack mixture into a parchment paper lined cooking tin with a wooden spoon
  • Push down with a silicone spatula
    Patting down the flapjack mixture flat with a black spatula
  • Bake for 15 -20 minutes in an oven set to 180°c / 160°c fan gas 4 / 350 °F
    Putting the flapjack mixture into the oven
  • 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!
    Taking the cooked flapjack recipe out of the oven holding a rubber orange oven glove
  • Leave 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+.
    Cooked flapjack mixture cooling down in the tin
  • Once completely cooled and firm, gently lift the flapjack slab out with the baking parchment.
    Easy Flapjacks Recipe on brown parchment paper
  • Use a sharp knife to cut into rectangles or squares!
    Cutting the Easy Flapjacks Recipe into bars with a knife
  • Makes 8 large rectangular flapjacks or 16 treat size squares.
    Two stacks of flapjacks with a white and triangle coloured cloth separating each bar on a wooden board surrounded with flowers
  • Best served at room temperature, for a soft chewy texture.
    A flapjack being held by hand wrapped in a blue napkin

Video

Nutrition

Calories: 529kcal | Carbohydrates: 65g | Protein: 6g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 233mg | Potassium: 199mg | Fiber: 4g | Sugar: 36g | Vitamin A: 781IU | Calcium: 51mg | Iron: 2mg