Before you start
British flapjacks are chewy oat bars, not pancakes. Four store-cupboard ingredients melt together into a golden, buttery slab. The ratio of syrup to oats decides how chewy or crumbly they're, so weigh if you can.
Everything you need
- 3 cups (270 g) rolled oats
- ¾ cup (170 g) unsalted butter
- ½ cup (110 g) brown sugar, packed
- ⅓ cup (113 g) golden syrup
- ¼ tsp fine salt
Weigh, don't scoop. Measuring flour by cups can overpack it and dry out your bake. Tap any ingredient to open its converter.
Method
-
Heat the oven to 160°C / 325°F and line a 20 cm square tin.
-
Melt the butter, sugar, golden syrup and salt in a saucepan over low heat, stirring until smooth. Don't boil.
For this step
- ¾ cup (170 g) unsalted butter
- ½ cup (110 g) brown sugar
- ⅓ cup (113 g) golden syrup
- ¼ tsp fine salt
-
Take off the heat and stir in the oats until every flake is coated.
For this step
- 3 cups (270 g) rolled oats
-
Tip into the tin and press down firmly and evenly with the back of a spoon. Pressing hard is what keeps them together.
-
Bake for 22 to 28 minutes until golden at the edges. They'll still feel soft in the middle.
For this step
- ⅓ cup (113 g) golden syrup
-
Cool completely in the tin, then cut. They firm up a lot as they cool.
Baker's tips
- Press the mixture down really firmly, or the bars will crumble.
- For chewy flapjacks, take them out when the middle still looks a little pale. Bake longer for crisp ones.
Make it your own
- Stir in ½ cup (75 g) raisins, chopped dried apricots or chocolate chips.
- Drizzle cooled bars with melted chocolate.
Storing & freezing
Airtight at room temperature for 1 week. They freeze well for 2 months.
Frequently asked
Why did my flapjacks fall apart?
Either they weren't pressed down firmly enough, or there was too little syrup and butter to bind the oats. Press hard and measure the syrup by weight.
Can I use honey instead of golden syrup?
Yes, honey or maple syrup both work, though the flavour changes slightly. Weigh it with the relevant converter for the right ratio.
Baking in a different unit? Use the cups ↔ grams converter or the recipe scaler to halve or double this recipe.
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A note on cooking safely. Recipes are provided for informational purposes only and are not medical or nutritional advice. Cooking times, temperatures and quantities are suggestions: use your own judgement, and check that meat, poultry, fish and eggs are properly cooked before serving.
Consult a qualified healthcare professional before making dietary changes, particularly if you have allergies, a medical condition or specific nutritional requirements.