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best flapjacks cut into squares with a knife to the side

The Best Flapjacks Recipe

The Best Flapjacks. Crisp on the outside and chewy within. One bite and you're converted. Easy to bake with the kids and a delicious treat for the adults. A true family bake.

Course Flapjacks
Cuisine Universal
Keyword chewy flapjacks, comfort food, flapjacks, gooey flapjacks
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 16
Calories 263 kcal


  • 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


  1. 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.

  2. 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.

  3. Pour that seriously hot syrup onto the oats and being careful not to get any on yourself stir it all in.

  4. 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.

  5. 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.

  6. Apply to Nostalgic Face.

Recipe Video

Recipe 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 Facts
The Best Flapjacks Recipe
Amount Per Serving
Calories 263 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 6g38%
Cholesterol 24mg8%
Sodium 79mg3%
Potassium 110mg3%
Carbohydrates 39g13%
Fiber 3g13%
Sugar 22g24%
Protein 3g6%
Vitamin A 281IU6%
Calcium 26mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.