This easy flapjack recipe is one of my most favourite on earth recipes. I'm totally serious. These flapjacks are so incredibly good I would do just about anything to get hold of one.
I ALWAYS have amazing feedback for these babies. Moreish is an understatement so beware.
They always remind me of days gone by when everyone drank pop and a finger of Fudge really was just enough.
My Nan's Rock Cakes are another bake that I have recently recreated just the way I remember them. So very, very good. One bite and I am back in her kitchen, terribly chubby with crumbs all down my mohair jumper.
You Can Scroll Straight Down For The Recipe Card But Below Are Step by Step Instructions.
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What makes the best Flapjacks?
To find the magic ratios for these incredible old school treats I made batch after batch. I got through at least an acre of oats (positively healthy), five vats of butter (whatever a vat is..) and copious litres of golden syrup (plain filthy).
Finding the right size of oat flakes and the right ratio of butter to syrup is absolutely key. To create a chewy but still gooey flapjack with a crisp yet yielding outer is one of my life's greatest works...can you see how serious I am? I hope so.
Equipment Required
- digital scales
- food processor
- large saucepan
- wooden spoon
- large spoon/spatula for smoothing the flapjacks in the tin
- blunt knife/butter knife
- baking tin
- baking liner/baking paper
- oven thermometer/optional
Ingredients
400 grams (5 cups) rolled oats
100 grams (3.5 oz) dark brown sugar
100 grams (3.5 oz) light brown sugar
You can use caster sugar and light brown sugar instead if that's all you have. I often do (see pic)
180 grams (6.4 oz) unsalted butter
200 grams (7 oz) golden syrup
half a tsp salt
Method
Put all the ingredients apart from the oats into a medium sized saucepan and melt over a medium heat whilst stirring.
Then switch the heat up a little and let the mixture bubble for about twenty seconds like molten lava and remove from the heat.
Put the oats in a large mixing bowl and carefully pour the syrup (it's very hot!) on top or pour the oats into the syrupy saucepan . Using a wooden spoon or spatula I stir the syrup all the way through the oats.
Again be careful the syrup stays very hot for a while.
I use an 8 " non stick baking tin lined on the bottom with Bake-O-Glide a reusable liner but baking paper will work too.
Tip in the syrupy oats and use the back of a large spoon or spatula to smooth and level over.
Bake for about 15 minutes in a 180 C/350 F/Gas Mark 4.
This time will vary slightly depending on the height of the sides of the tin that you are using.
The flapjacks are ready when the top of the flapjacks have some colour from baking. The edges will be slightly darker and that is ok but be careful that you don't get too much colour on the top. Once the edges start to deepen in colour
It does help to have an independent oven thermometer to keep an eye on your temperature no matter what your oven tells you. They flipping well lie.
Remove from the oven and leave to cool in the tin.
Mark out your squares whilst still warm and run your blunt knife all the way around the edges of your tin to prevent them sticking.
In my 8 " square tin I usually mark out 2 inch squares. So I get 16 flapjacks.
I like to put them in the fridge once cool to really get cold and I swear it makes them taste even better. Just let them come back up to room temperature to actually eat.
Eat them and weep...
How To Stop Flapjacks Falling Apart
An important tip is that if your oats are big clean flakes without any smaller pieces then I recommend that you take 50 grams of the oats and whizz in the food processor until they are flour like before adding back in. This helps to stick them together.
The general supermarket oats that you buy for porridge are a mixture of different sized oat flakes. Some small and bitty, some medium and a few larger. It is this sort that you want to buy, not the big clean flakes.
More Tips
- The mixture is quite wet before and after baking but firms up significantly when cool. I put them in the fridge to get really cold. I swear it makes them taste better.
- They are ready when golden brown all over with darker edges. Don't let them colour too much but some colour needs to have appeared from baking across the top.
- The edges have a tendency to darken quickly so make sure your oven is at the right temp.
- I keep an oven thermometer in my oven all the time. I think my oven is possessed. One day can be very different to the next.
- I store them in an airtight container on greaseproof paper. They should last for up to a week. Trust me they won't need to. My children CANNOT get their little fists on them fast enough.
- Mark out your squares whilst the flapjacks are still warm. Run your blunt knife all around the edges of the tin too.
Can You Freeze Flapjacks?
Yes you can. Wrap them individually in clingfilm before putting in a freezable container or freezer bag.
They will last for up to 3 months. Take them out to thaw at room temperature for couple of hours.
More old fashioned recipes
The Best Flapjacks Recipe
Ingredients
- 400 grams rolled oats
- 100 grams dark brown soft sugar
- 100 grams light brown sugar
- 180 grams unsalted butter
- ½ tsp salt
- 200 grams golden syrup
Instructions
- Preheat your oven to 180 C/350 F/Gas Mark 4. If you have large flaked oats then whizz 50 grams of your measured out oats in the food processor until mostly flour like. Add to the 350 grams of oats in a large mixing bowl. If your oats are standard mixed sized oats then put all your 400 grams in the mixing bowl. Have your non stick baking tin ready. I used a non stick 8" square tin that I lined with bakoglide but baking paper will do the same job.
- Place 100 grams dark brown soft sugar - 100 grams light brown sugar- 180 grams unsalted butter - ½ tsp salt - 200 grams golden syrup - in a medium sized saucepan and gently melt it all together whilst stirring. Increase the heat a little until the syrup forms thick bubbles and looks a bit like molten lava. Be careful to only increase the heat moderately. Keep watching as you don't want it burning at all. This bit takes only a minute once all the butter has melted.
- Pour that seriously hot syrup onto the oats and being careful not to get any on yourself stir it all in.
- Empty it all out into your 8 " square or similar sized tin and spread it out evenly. I find a metal spoon is the best tool for this. Bake for about 15 mins and until the whole thing is a golden brown on top. Not too dark. Watch that the edges don't catch too much. They will be darker than the middle.
- Leave to cool in the tin but mark the squares out with a knife before it does so. As they cool they will harden and crisp up. Don't be tempted to eat one before they are completely cold. I recommend putting them in the fridge if you can't wait too long and have even put a square in the freezer because I am crazy for one.
- Apply to Nostalgic Face.
Video
Notes
- An important tip is that if your oats are big clean flakes without any smaller pieces then I recommend that you take 50 grams of the oats and whizz in the food processor until they are flour like before adding back in.This gives a great texture to the flapjack and holds them together brilliantly otherwise they may fall apart.
- Be particular about your sugar. If poss do use the 100 grams of dark brown soft sugar.
- Use an oven thermometer to make sure your oven doesn't get too hot and burn the edges.
- Allow the flapjacks to cool completely and seriously consider putting them in the fridge for an hour. It really seems to improve them!
- Use a 8 " square tin or similar size.
- Make sure that you get the right colour on the baked flapjacks. Not too light and not too dark. Somewhere in the middle. The edges will be darker.
Nutrition
All nutritional information is approximate and intended only as a guide.
Here is a horsey version believe it or not! Homemade Horse Treats.
Do let me know how you got on in the comments below or come on over and follow me on Facebook and Instagram. I love a good old hairy chinwag.
jenny paulin
yes please! I would love to sample some of your best flapjacks ever please. I love buttery , gooey flapjacks and yours look fabulous! thank you for sharing with #Bakeoftheweek x
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Thanks Jenny.Ill send some in a Jiffy bag ??
Monika
You've linked up your recipe with my blog's URL and while I'd love to claim these lovely flapjacks as my own I feel it wouldn't be right - you are welcome to link it up again with the correct URL:) #CookBlogShare
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I thought that was weird because I struggled to add my photo!!!!!Sorry!Will do it properly now!! Thankyou xx
Cat
Oooh these look so delicious. I love a chewy flapjack! x
Jenny@dragonflyhomerecipes
These do look delicious and I would like to try one! Your description of perimenopause made me laugh. Thank you for sharing at Fiesta Friday! 🙂
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Thankyou.Very Glad you giggled x
Angela / Only Crumbs Remain
These look seriously AMAZING Jenny! Seriously! What a fab idea to use soft brown sugars and then to caramalise it even more! Genius! I'm definitely going to have to give these a whirl - yum 🙂 Thankyou so much for sharing with #BakingCrumbs,
Angela x
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Thank-you so much Angela.Ive just amended the caramel bit as someone tried it and having never made caramel before burnt it!!!!I thought I was being a genius ?????
Angie | Fiesta Friday
You are so funny! The flapjacks do sound like they could very well be the best in the world ever ?
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Thanks!The kids have had them every day for breakfast for a week!.......bad mum x
joskitchenlarder
You got to love good old flapjacks and these look so good! Crispy on the outside and chewy on the inside is how it should be! Where is mine please? 🙂 Thanks for sharing with #BakingCrumbs 🙂 x
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Thanks Jo!Ive become a bit addicted-they seem to suit all situations-breakfast,lunch,tea,nibbles ??????
Annette, 3 Little Buttons
Oh wow! I'm loving the sound of these flapjacks, they look so scrummy. But how can you wait for them to cool before taking a giant bite?! Hahah. Thanks so much for joining us for the #DreamTeam x
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Thankyou!I dig deep ??
Chanene Ablett TonicandTiaras
Printed and ready to make when my girls come home from school today #dreamlinky
applytofaceblog
Fabulous-let me know how you get on.Would love some feedback.Enjoy x
Amanda
I was crying with laughter all through this post! Can't wait to try these, they look amazing and I can already tell there won't be any left the next day 🙂 xo
Kate - gluten free alchemist
I do love reading your posts.... They make me smile..... too much from recognition of my own plight I fear, but hey.... at least I am not alone! I adore flap jack, but sadly have to suffer several days guilt and starvation following such indulgence.... Not that I frankly give a damn anymore (I try and persuade myself anyway..... more guilt heaped on in abundance....) x
Kate - gluten free alchemist
I love reading your posts.... they make me smile! Too much identification with my own plight I fear. I adore flapjack.... but the guilt from eating a slice these days is increasingly too much to bear and requires several days of starvation to compensate. I'd like to say I don't give a damn.... but that just triggers more guilt..... x
Kate - gluten free alchemist
Yeah.... I know.... you've got two similar comments.... One seemed to disappear into the ether and then magically reappeared when I published the second one..... Do you think I could magic two flapjacks out of one too??
Garth
These are my complete favourite.Flapjacks remind me of school for some reason.They’ve got to be good for you right?!
Kathryn
YEEEEEES!!! Thank you thank you thank you THANK YOU!!
After 6 years in the golden-syrup-less wasteland that is Canada I finally located some and was so excited to FINALLY make proper flapjacks. I had lost my go-to recipe and so traipsed through the internet but like you was very confused at the stark variation in the ratios everyone uses. I ended up googling "flapjack ratio vary why" or something and found your page and YES!!! FINALLY!! As soon as I read you'd been equally bemused and experimented I was sold.
And then I made them and the delicious chewy, perfectly melded inside but crispy outside is perfect!! True flapjack glory!! I ate most of them myself (because of course) but gave a few squares to bemused Canadians who have sampled my flapjack variations (with honey and maple syrup = not the same!) over the years and the look of "oh . . . OH" on their faced was deeply satisfying.
Now they know the joy that is proper flapjacks! 😀
You are now my go-to flapjack recipe and for that you have my eternal love and gratitude!
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Oh my goodness that is the most wonderful comment I have ever had!! They are so very good aren’t they?I trialled them a lot and only stopped when I was 100% happy with them. A very good flapjack is up there in my top ten favourite things to eat so it was very worth it!Thank you so much for letting me know how much you loved them. I very much appreciate it x
Carole Guy
Lovely, lovely lovely! Did these yesterday and the grandchildren absolutely loved them. Super recipe. Thank you!
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Thank you so much for letting me know. I'm delighted they went down a storm. I have so much positive feed back for these. Just like I remember the delicious ones of my childhood. Just thrilled you guys loved them!
Louise
Best ever flapjack receipe by far ??
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Thanks so much to you. You have rammed so many in, fellow flapjack expert x
Donna morgan
Wonderful recipe one of my faves !!?
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Thanks Donna, am writing your second favourite up as we speak!
[email protected]
Perfect flapjacks Jenny ?
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Thanks LisaFin. Will bring you some in my pocket soon x
Justina bearman-basford
Hiya these have just come out of the oven. Now I must practice my motto .'pstience is a virtue '
I have a food processor that I use once a year if that. Its boxed up at the back of the cupboard that I've named
' kitchen must haves/life changing gadgets that really arent that useful after all but I cant bear to part with cos I might use them one day'
. So I took it out and assembled it together ..just for 50 grams of oats!. It resembled readybrek...so a quick question ...could I use 50g of ready brek instead? Honestly it's such a palava ...or is that pavalova? getting it out assembling it for any recipe!
If I can use readybek I'll make them more often as I do love a flapjack and takes me right back to a child( i know when I'm nesting and about to drop when I start baking flapjacks) hopefully my expectant daughter will be the same and I'll pass this recipe onto her 🙂
Kitchens smelling ansom and my tummys making the strangest of noises in expectation of this little golden treat.
Thanks again for experimenting and sharing x
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What a brilliant question! Can’t answer that until I’ve tried it and I will ASAP! They will still be very good without the fine oats so if you would rather pull the processor out then don’t. I’m all for the easy life! I will let you know as soon as I have trialled the Ready Brek! Thanks so much for the feedback-Jenny
Kirsty
Amazing absolutely LOVE them!!! Made on Tuesday....gone by Thursday so made more!!! Kids love them too. Thanks so much. Love your recipes they are so easy ?? xx
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Thank you Kirsty!!They are one of my top 5 favourite recipes ever! So glad everyone loved them!
Veronica
I do love a good flapjack. Probably because I can eat a couple for breakfast without feeling guilty!!! Yours look absolutely delicious - nice and gooey which is just how I like them.
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Thanks, I am a bit obsessed with them!
Sophie Dally
These have just gone in the oven! Very excited, like a schoolgirl about to get her new Clarkes school shoes. Update to follow...
Sophie Dally
Chuffed. Crispy on the outside, gooey and crumbly on the inside. Thank you!
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Fabulous!!! Thanks so much. They really are rather special to my heart and I have such wonderful feedback from them. Thanks again x
Jodie
AMAZING!!!
I’m so happy I found this blog, I’m absolutely useless in the kitchen, but I made these and I’m so bloody happy I could scream. The flapjacks are bloody delicious and SO EASY!
We kept them in the fridge overnight, I’d say to take them out a few hours before you’re ready to eat them so they’re nice and soft.
Have followed and subscribed 👍
Jenny
Thank you sooooo much for that! You've made my week! So glad you love it. Sending lots of cooking love xx
Claire
I ran out of syrup - I know! So I substituted maple syrup. A different flavour by they are sooooo goooood! I will definitely use maple syrup again
Jenny
Wow, that's a great idea! Thank you so much for letting me know. These flapjacks are my most favourite things to bake for the family. Will keep this new twist in mind x
Crystal
I have tried unsuccessfully to make flapjacks for years!
Tried this recipe today and for the first time ever, I have perfect flapjacks! I couldn’t be more pleased with them.
I used slightly less oats than called for as I was struggling to get them coated in the wet mix but still came out with the perfect texture and didn’t crumble at all.
Jenny
Oh squeal!!!! Thank you so much for letting me know. They are just beautiful aren't they. I was so determined to get them exactly as I wanted them. Once tasted never forgotten x
Carole
Hi Jenny, i've just found your blog and these Flapjacks look amazing. i would like to add extras like dried fruit or choc chips how many grams would you recommend adding please.
can't wait to try your recipes now 🙂
Jenny
Hello lovely, thank you for reaching out! Those flapjacks are insane I tell you. I would just use a handful. I'm guessing about 75 grams if that helps. Let me know how you get on!