These flapjacks are a very easy British bake, that are fun to make with the children for a teatime treat.
This is a very basic recipe, that you can tweek and add your favourite ingredients, to make them as naughty or as healthy as you like!
A quick 5 minute mix in a saucepan and just 20 minutes of baking, means that they will be ready to eat in no time.
Perfect as a snack, dessert or even as a breakfast bar.
And the best bit? There's hardly any clearing up too!
Enjoy.
The term flapjack has been in the United Kingdorm since the 1600s, where the term often referred to a form of pancake, made from oats, honey, butter and syrup and also to a form of apple tart. Americans have been using the term since colonial times to refer to a pancake or other flat dish.
The name was used more widely in the 20th century, where they became crisp and chewy oaty bars and probably one of the first things I remember making as a child.
Of course, while it is difficult to be sure who invented this recipe, it is still hugely popular, as they are also known as oat bars, cereal bars and muesli bars, with the US having something similar with granola bars.
Why you will love this recipe
- Eat at any time of day - perfect for breakfast on the go, hiking and packed lunches. There is minimal mess and they travel well.
- Lots of variations - make them healthier with fruits and seeds or go wild with chocolate.
- Melt and mix in one bowl - easy to measure, melt and mix all of the ingredients together before baking for an easy clean up.
- Lasts for up to 2 weeks in an airtight tin or container.
What is great about these bars is that they can be eaten at any time of day
🥘 Ingredients
- Butter - preferably unsalted.
- Sugar - soft brown sugar. This gives a richer taste, compared to white sugar.
- Golden syrup
- Oats - normal porridge oats.
- Ginger - ground ginger is my favourite spice to add.
- Salt - flaked sea salt counteracts the sweetness from the syrup.
See recipe card for quantities.
🍽 Equipment
- Large saucepan
- Wooden spoon
- 20 cm or 8 inch square loose bottom baking tin
- Baking parchment or silcone liner.
🔪 Instructions
Preheat the oven to 200 C / 400 F / 180 FAN / Gas 6.
Line the base of the baking tin with baking parchment or silicone.
💭 Top Tip
- If it's an old tin it's also a good idea to grease the base and sides of the tin with a little vegetable oil or butter.
Measure the butter, sugar and syrup into a large saucepan.
Cook over a low to medium heat to melt. Stir occasionally with a wooden spoon.
Tip in the oats, salt and ginger.
Mix well. The mixture should be covered in the syrup throughout without any dry bits.
Use the back of a spoon to smooth the mixture flat and press well into the edges and corners.
⏲️ Baking Time
Bake for 20 minutes for a softer flapjack and 25 minutes for crunchier ones, with a slightly soft middle.
Leave to cool in the tin for 5 minutes as they will be very soft when you take them put of the oven.
Use a knife to run around the outside edge of the tin and to then cut into portions.
This mix will make 9 larger flapjacks or 16 smaller squares or 8 bars.
They also look great cut into triangles.
Leave the flapjacks in the tin until they are completely cool before lifting out.
🥗 Serve with these British teatime treats
- Scones for a Cream Tea
- Cherry Madeira Cake
- Cheese and Bacon Scones
- Jamaica Ginger Cake
- Melting Moments Biscuits
- Fruit Loaf
- Kentish Huffkins
- Afternoon Tea Sandwiches
- Shrewbury Biscuits
Substitutions
- Golden syrup - use light corn syrup or brown rice syrup. You can also use agave nectar, honey and maple syrup instead.
- Light brown sugar - use white or brown sugar, although this will affect the colour of the bake.
📖 Variations
- Apple - grate a peeled an cored cooking apple and add with the oats.
- Vanilla - add a teaspoon of vanilla extract.
- Nutty - add 200 grams or 7 oz of chopped nuts or try sesame seeds, sunflower seeds or dried or dessicated coconut.
- Chocolate Chip - 100 to 200g of chocolate chips. Try a mixture of light and dark.
- Chocolate - melt 200g / 7oz of milk chocolate with a tablespoon of butter and spread over the top of cooled flapjacks. Allow to cool completely.
Storage
- Airtight container - these will keep for up to 2 weeks.
- Freezer - wrap well in airtight containers ofr bags and freeze for up to 3 months.
FAQs
Golden syrup is a thick, amber-coloured form of inverted sugar syrup made by the process of refining sugar cane or sugar beet juice into sugar, or by treatment of a sugar solution with acid. It is used in a variety of baking recipes and desserts. It has an appearance and consistency similar to honey,
For larger amounts I often put the saucepan or bowl directly on the scales and reset to zero before pouring in directly from the tin or container.
If you prefer, then open the jar or tin and set it in a bowl filled with hot water from the tap or kettle for about 5 minutes or so. The syrup or treacle is much thinner and is easier to pour or spoon to measure. measure in to a saucepan.
If you need to use a spoon or measuring cup for a smaller amount then it's easier if you have a jug of hot water, (from a boiled kettle), nearby. Put the spoon in the water for 10 seconds then measure the syrup or treacle. It should slide off much easier. You can keep dipping into the water as you need to.
Alternatively, try greasing the spoon or measuring cup before measuring with a flavourless oil such as sunflower oil.
Porridge oats - normally the same as rolled oats, but can depend on the brand.
Rolled oats - also known as old fashioned oats or jumbo oats. These are the oat groats steamed and rolled into flakes. This means the oils are stabilised, and the oats stay fresh longer.
Quick oats - rolled oats cut into smaller pieces for quicker cooking or they can be made from smaller pinhead oats.
Steel cut oats - are whole oats that have not been rolled into flakes. Instead, they are cut approximately into thirds.
More desserts to try
- Eve's Pudding
- Macaroni Pudding
- Raspberry Parfait
- Easter Egg Cakes
- Raspberry Frangipane Tart
- Strawberry Eton Mess
📋 Recipe
Flapjacks
Equipment
- Large saucepan
- Wooden spoon
- 20 cm or 8 inch square loose bottom baking tin
- Baking parchment or silcone liner.
Ingredients
- 165 g butter unsalted
- 85 g soft brown sugar
- 60 g golden syrup
- 250 g porridge oats rolled
- ½ teaspoon ground ginger
- ½ teaspoon salt
Instructions
- Preheat the oven to 200 C / 400 F / 180 FAN / Gas 6.
- Line the base of the baking tin with baking parchment or silicone.
- Measure the butter, sugar and syrup into a large saucepan.
- Cook over a low to medium heat to melt. Stir occasionally with a wooden spoon.
- Tip in the oats, salt and ginger and mix well.
- Spoon the mixture into the prepared tin and flatten.
- Bake for 20 minutes for a softer flapjack and 25 minutes for crunchier ones.
- Leave to cool in the tin for 5 minutes. Use a knife to run around the outside edge of the tin and to then cut into portions.
- Leave the flapjacks in the tin until they are completely cool before lifting out.
Notes
Disclaimer: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Detailed instructions for this recipe, including step by step photographs, hints and tips, can be found in the main article
Food Safety
- Do not use the same utensils on cooked food, that previously touched raw meat.
- Wash hands after touching raw meat.
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with high smoking point to avoid harmful compounds.
- Always have good ventilation when using gas.
Thank you for taking the time to leave a comment. I love to read them and answer your questions. However, due to spam comments, I do have to moderate each one, so don't worry if you cannot see your comment immediately. I'll publish your comments as soon as I can.
Mandy Applegate
This recipe took me back to my childhood - thank you!
Dannii
You can't beat homemade flapjack. Perfect for making with kids too.
Gina
My first time making these, and they came out great! We all ate them up so fast. Love how customizable they can be we will definitely be making again!
Aimee Mars
As an American, I've always thought flapjacks were pancakes! I'm so glad to know the back story now and am going to make the British version for my kids. I bet these are a great afterschool snack.
Katherine
Mmm I love flapjacks. These ones look perfect!
Jacqueline Meldrum
I do love a good chewy Flapjacks. It's such a good snack for am energy boost