Flapjack
Tried & tested, and truly perfected – the only easy Flapjack recipe you’ll ever need.
We Scots love some oats. Of course, there’s porridge, everyone’s favourite winter warmer, ideal to set you up on a dreich day. And oatcakes, which are a staple in my husband’s daily diet. But when it comes to a sweet oat treat, there’s nothing quite like a piece of Flapjack.
The perfect Flapjack is something that can spark great debate.
Crunchy or chewy?
That is the question. And my answer? It’s got to be chewy. When I want a sweet filling treat, I want one that isn’t going to break my teeth and take the enjoyment entirely away from me.
For a real, authentic Flapjack, golden syrup is a must. There’s no denying it. You could try your hand at using honey or maple syrup as a substitute, but it just won’t be the same. If our Golden Syrup Cake wasn’t enough for you to invest in a tin of the liquid gold, Flapjack should be!
I originally shared this Flapjack recipe back in 2017(!!). Still, in recent times, it’s become a bit of an obsession for me, so I have now truly perfected the art of making Flapjack, taking on board some of the comments and feedback this recipe had received over the years.
Give it a go and let me know your thoughts!
Ingredients for British Flapjack:
Butter or Margarine
When you think of flapjack, you think of a sweet flavour and chewy, buttery texture; that, of course, comes from a generous amount of butter. Salted or unsalted butter is fine, or you can use a block margarine, should you prefer. In terms of taste, there’s not a huge difference between what you choose to use, as the sweetness and cinnamon are the main flavours at play.
If using a margarine, just be sure to use a block margarine, as opposed to the spreadable kind – the latter has too high a water content to work well in Flapjack.
Golden Syrup
There really is no compromise when it comes to golden syrup in flapjack. This sweet nectar can’t be replaced as there’s really nothing else quite like it. If you can’t get your hands on Golden Syrup, take a look at my Golden Syrup Guide for possible substitutions to try.
Soft Light Brown Sugar
As if the golden syrup wasn’t sweet enough, we need a (un)healthy dose of sugar for good measure too! Soft light brown sugar is preferable as it complements the golden syrup and gives a lovely chewy finish to your Flapjack. But caster sugar can be used if it is all you have, just be prepared for a sweeter taste and crunchier texture.
Porridge Oats
What makes a flapjack a flapjack! I usually just dip into my big bag of porridge oats but it’s worth experimenting with different oats to find your favourite texture. I personally find that the cheap supermarket own-brand oats to be my favourite for flapjack – the slightly powdery finish seems to lend itself well to binding the ingredients together.
Cinnamon
Technically, an optional ingredient, but one I wouldn’t personally skip. It adds just a little extra depth to this super simple flapjack recipe.
Top Tips for Perfect Flapjack:
• When I first shared this recipe, I recommended using tin foil to line the tin… I 110% take that back now! Having experimented with both tin foil and greaseproof paper many, many times, I can confirm that greaseproof paper is far easier to work with. Just be sure to grease your tin first (so the greaseproof paper sticks to it). And be careful to make sure your entire tin is lined, with no gaps – if your flapjack seeps through the greaseproof paper, it will stick to the tin!
• Another change I’ve made to the recipe is the quantity of butter. I’ve reduced this to 250g, which works well for UK quantities, as most butters are sold in this amount. This also produces the perfect chew in a flapjack, without being too greasy.
• You can experiment with which oats work best for you, but my personal favourite is the supermarket own-brand budget porridge oats. The slightly more powdery texture works well for binding your flapjack together.
• Your flapjack will not look completely baked when you remove it from the oven. Due to the nature of the ingredients, they will still be quite melty, but don’t worry – it will set as it cools down. As long as the edges have started to darken and look slightly crisp, it’s ready to come out of the oven.
• The edges of your flapjack will rise slightly as it bakes. Once it’s been out of the oven for a few minutes, use a cold spoon to gently press the edges back down, whilst the flapjack is still warm.
• Make sure your flapjack is completely cool before you try to remove it from the tin. If it’s still warm, it will stick to the greaseproof paper.
• As this is a chewy flapjack recipe, the middle of the flapjack can be a little sticky when you cut it. If it is sticking to the greaseproof paper, simply pry it up with a knife or spatula.
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Flapjack
INGREDIENTS
- 250 g Butter or Margarine
- 180 g Golden Syrup
- 200 g Soft Light Soft Brown Sugar
- 400 g Porridge Oats
- ¼ tsp Ground Cinnamon
INSTRUCTIONS
- Pre-heat your oven to 180°c (160°c for a fan-assisted oven or Gas Mark 4). Grease a 11×7 inches tray bake tin with some excess butter/margarine, before lining with greaseproof paper. Set aside.
- In a large pan, warm the butter, golden syrup and sugar – stirring regularly – until melted together. This can also be done in the microwave, just use a microwave-proof dish and remove to stir frequently.
- In a large bowl, lightly mix the oats and cinnamon. Add the oats to the melted mixture and stir together until all the oats are coated.
- Transfer the mixture to your prepared tin and smooth the mixture into the corners.
- Bake in your pre-heated oven for about 22-25 minutes, until the edges are lightly golden and the middle still has a "slight wobble". It may look like it has not completely baked, but don't worry! It will set as it cool downs.The edges will have risen a little, so press back down with a cold spoon, if desired.
- Leave to cool completely in the tin, before lifting out in the greaseproof paper. Gently peel back the edges and cut into your desired sizes. The flapjack can sometimes be a little chewy in the middle and need a little persuasion to lift without breaking – a small spatula can be used for this purpose.
IMPORTANT NOTE:
All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion but these, unfortunately, won’t always be as accurate. For best results, I always recommend baking with a digital scale.
RECIPE NOTES:
- For full explanations on each ingredient and possible substitutions, see the Ingredients section above.
- For more tips for success in making the perfect flapjack, see the Granny’s Top Tips section above.
- For hacks and advice on making free-from and vegan flapjack, see the Free-from & Vegan section below.
- Store your flapjack in an air-tight container, lined with additional greaseproof paper. Flapjack slices will keep for up to 1 week this way, or you can freeze it for up to 3 months.
Flapjack is incredibly easy to make at home. You simply start by melting your butter, sugar and golden syrup, before adding your oats (& a little cinnamon). Mix it all together, making sure the oats are well-coated.
You then pop the mixture into a lined tin and bake in your pre-heated oven for about 20-25 minutes.
Let your flapjack cool completely before removing it from the tin, and then cut it into individual portions of your desired size.
This is a chewy flapjack recipe. If you prefer a crunchier flapjack, you can use caster sugar in place of brown sugar. Or simply bake your flapjack a little longer.
Whether flapjack is considered “healthy” is completely subjective. In terms of nutrition, it will, of course, be better than a piece of Mars Bar Slice, due to oats being the bulk of the bake.
But flapjack does contain a lot of sugar, so it couldn’t be considered a health food in that sense. However, the oats and sugar do lend themselves well to being a good source of carbohydrates – I personally love a slice of flapjack before I head out for a run.
You could add some nuts, seeds and/or dried fruits to your flapjack, if you feel it would make it a more “healthy” snack.
Free-from & Vegan:
Gluten-free: Gluten-free Flapjack is easy to achieve, as the ingredients don’t usually contain gluten. Most oats are naturally gluten-free but it’s always worth double checking, or opting for ones from a free-from range to be sure.
Nut-free: No nuts are used in this flapjack recipe, but be sure to check the individual ingredients before serving to those with allergies.
Egg-free: No eggs are used in this flapjack recipe, but be sure to check the individual ingredients before serving to those with allergies.
Dairy-free: To make this a dairy-free flapjack recipe, simply use a dairy-free block margarine in place of butter.
Vegan: To make this a vegan Flapjack recipe, simply use a dairy-free block margarine in place of butter.
N.B. Any advice or suggestions to make recipes “free-from” or vegan are purely that – suggestions. Please be careful to double-check all ingredients individually, taking extra caution when serving to those with allergies & intolerances.
For more info on common food allergies, please see food.gov.uk | For more info on coeliac disease, please see coeliac.org.uk | For more info on a vegan diet, please see vegansociety.com
What is Golden Syrup?
Golden Syrup is a popular baking ingredient in the UK… But what is it? Where can you get it? And what can you use as a substitute?
My in-depth Golden Syrup Guide has all the answers to your questions!
Original recipe posted in September 2017. Updated and improved in March 2024.
Comments and reviews prior to March 2024 may reference steps & ingredient quantities from the original recipe.
Perfect! This is now my go to flapjack recipe, thank you :)
The most amazing recipe which never fails, I have had to share with so many people who beg me to make this for them. Sometimes I use half treacle to the golden syrup, especially in the autumn, which adds another depth to the finished flapjack. Ive never had a problem with mine swimming in oil, but I do you good butter. It keeps well in an airtight tin.
Amazing recipe. Added pumpkin seeds, flaxseed powder, chia seeds, cranberries and white chocolate chips for some extra hidden goodness and it worked so well! Butter amount is spot on, just make sure to mix fully before combining with oats
I don’t usually leave reviews but this is the best flapjack recipe I have found. I followed it to the exact recipe and it came out great. My husband and son loved the flapjacks too. I used baking paper as the updated recipe suggests and that worked well. I am going to add some chopped nuts next time. And I’ll try some of the other recipes on this website. Thank you!
After years of trying new flapjack recipes this is undeniably the best I have baked. Just the right texture and flavour and so easy and reliable to make. Yet another of your recipes that I regularly use. Thankyou