• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • All Recipes
    • Cakes and Desserts
    • Main Courses
    • Light Meals
    • Sides, Salads and Snacks
    • Drinks
  • Tips and Techniques
  • About
    • About Me
    • What is an Everyday Cook?
    • Privacy Policy
  • Sign up for the newsletter!
  • Everyday Cooks

Everyday Cooks

menu icon
go to homepage
  • All Recipes
    • Meals
    • Cakes and Desserts
    • Basics
    • Drinks
  • About
    • Everyday Cooks
    • E-mail
    • Facebook
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • All Recipes
      • Meals
      • Cakes and Desserts
      • Basics
      • Drinks
    • About
      • Everyday Cooks
    • E-mail
    • Facebook
    • Pinterest
  • ×
    Home » Cakes and Desserts

    We use cookies · See Privacy Policy in footer · Post contains affiliate links

    (The Ultimate) Flapjack

    Flapjack - yum! Very easy to make, four ingredients, and only 30 minutes from start to finish. When you want something sweet with your afternoon tea, this hits the spot.

    Jump to Recipe
    Plate of flapjack with ingredients in the background
    Flapjack with Ingredients

    Ready in half an hour

    Flapjack came to mind the other day when I got home after a hard day's shopping. I thought I'd like something nice with a cup of tea but I didn't want to spend long cooking.

    It only takes half an hour from thought to plate and uses ingredients I keep in the cupboard.

    Finding the right Flapjack recipe

    I tried a few recipes from my cookbooks (and found a vast difference between the amounts of butter and sugar they used). none of them was right.

    If all else fails, do what your mother said in the first place

    By then I had become rather focused on finding the ultimate flapjack recipe, so I went to the mother source - my mum's recipe book. (Fortunately, I've scanned all her handwritten recipes.) Eventually, I came across the ultimate, traditional flapjack recipe.

    Key Ingredients in Flapjack

    Butter, brown sugar, golden syrup and oats are almost all you need.

    Flapjack ingredients in small bowls
    Flapjack Ingredients

    Butter

    There are two reasons that I only use butter for cooking - the flavour is better and I know what's in it. I buy my favourite brand on offer and keep loads of it in the freezer.

    Soft Brown Sugar

    Dark or light - it doesn't matter. Dark has a stronger flavour but you don't really notice it.

    Golden Syrup

    Having a sweet tooth, I love golden syrup. Try it on oats with milk for breakfast! Although it's more of a comfort food than a good breakfast, I have to say - and I don't have it every day.

    Most recipes measure golden syrup in tablespoons which is okay but the amount can usually vary a bit. I've put the weight in as well in case you like to be sure, but a bit more or less isn't going to ruin your flapjack.

    The best way to weigh golden syrup is to put the tin on the scales and zero them. Then you will see the weight that you take out as a negative/minus number. Bear in mind that some sticks to the spoon, so use the spoon that you'll use for mixing.

    Oats

    Rolled oats are what you need for Flapjack. Not jumbo oats, not oatmeal, and definitely not instant oats.

    Salt and Ginger

    Salt is a wonderful thing. Adding a good pinch to a sweet recipe, that might otherwise be a little bland, enhances the flavour - so don't leave it out.

    A good pinch (or more) of ginger powder is my secret ingredient. Again, it adds a little flavour - but you can't taste ginger. It's just definitely better with than without it.

    Secrets of Success

    Close up plate of Flapjack
    Flapjack

    Soft and chewy, or crunchy Flapjack?

    My Mum likes her flapjack quite biscuity and crispy, whereas I prefer a soft flapjack. Fortunately, this is easy to sort as the difference is only in the cooking time. 20 minutes for a softer finish. Add 5 minutes for the crunch.

    The first couple of times you make Flapjack, note the cooking time and see whether you want a crunchier biscuit - longer time - or softer - shorter time.

    How do you make them gluten-free?

    None of the ingredients contain gluten, but if you're cooking for a coeliac, make sure the oats say they are gluten-free as they're often packed in a factory where gluten products are around.

    Stack of three Flapjacks with more in the background.
    Flapjack Stack

    How long do flapjack biscuits keep?

    Store in a biscuit tin in a cool place (not as cold as the fridge) for 2-3 weeks.

    What else do you need to make Flapjack?

    • 20cm square traybake tin - Perfect for most small traybakes. I use this tin a lot!
    • Lining the tin with a baking parchment square makes it easy to remove the flapjack. Or if you use the tin a lot, try using a piece of magic liner, cut to fit, which is washable. Keep it in the tin so you know where to find it!

    If you like this...

    ...Why don’t you try:

    Stack of apricot oat bars on a wire rack with dried apricots in the background

    Apricot Oat Bars

    A quick and easy fruity oat bar snack for the whole family. Softer than most oat bars and not too crumbly.
    A stack of pieces of Cherry Flapjack on a white plate

    Cherry Flapjack

    Cherry Flapjack is soft and chewy or crisp and crunchy depending on how long you cook it.
    Melting Moments on a patterned plate

    Melting Moments

    Melting Moments are a traditional English biscuit, buttery and crunchy, rolled in oats or coconut. And they have to have a cherry on top.

    Stockists

    20cm square baking tin

    20cm square traybake tin

    Buy Now →
    Baking parchment squares

    Baking parchment square

    Buy Now →
    Magic liner cut to fit baking tins and pans

    Magic liner

    Buy Now →

    Pin for later

    Hover over any picture on the page and hit the Save button to pin the image to one of your Pinterest boards.

    Stack of three Flapjacks with more in the background and ingredients

    Recipe

    Print Recipe
    4.52 from 109 votes

    Flapjack

    The ultimate flapjack, soft and chewy or crunchy - your choice - with a lovely buttery taste, and ready in half an hour. Perfect teatime treat and great for lunchboxes.
    Prep Time10 minutes mins
    Cook Time20 minutes mins
    Total Time30 minutes mins
    Course: Teatime
    Cuisine: British
    Servings: 24 pieces
    Author: Susie@Everyday Cooks

    Ingredients

    Metric - US Customary
    • 165 g butter
    • 125 g soft brown sugar
    • 2 tablespoons golden syrup (60g)
    • 250 g rolled porridge oats, (not jumbo oats)
    • 1 pinch salt
    • 1 pinch ginger
    Prevent your screen from going dark

    Equipment

    Square traybake tin 20cm/8-inch
    Baking parchment square
    or
    Magic Liner

    Instructions

    Preparation:

    • Preheat the oven to 200°C/ 180°C fan/ gas mark 6/ 400°F
    • Grease the baking tin and line the bottom with a square of baking parchment

    For the flapjack:

    • Weigh the butter, sugar and syrup into a large saucepan. Heat the mixture on a low heat, stirring often, until the butter is melted
      165 g butter, 2 tablespoons golden syrup, 125 g soft brown sugar
    • Remove from the heat and stir in the oats, salt and ginger
      250 g rolled porridge oats,, 1 pinch salt, 1 pinch ginger
    • Turn the mixture into the prepared baking tray. Spread evenly and firm down with the back of a spoon
    • Cook for about 20 minutes until a light golden colour for a soft flapjack. Give it a bit longer if you prefer your flapjack slightly crisper
    • Run a palette knife around the edge of the tin then, after 5 minutes, mark the flapjack into bars or squares.
      Leave in the tin until almost cold, then cut into pieces.

    Notes

    Everyday Cooks Tips:
    • Don't be tempted to leave out the ginger. It adds flavour without being 'gingery'
    • I like to cut this into different sized pieces to cater for different appetites
    Variations:
    • Cherry - add 75g quartered glace cherries
    • Raisin - add 100g raisins. Replace the golden syrup with honey
    Storage: Store for up to 10 days in an airtight tin or plastic container

    More Everyday Cake, Bakes and Dessert Recipes

    • Sherry Trifle decorated with cream and raspberries in a crystal bowl on a dark worktop
      Sherry Trifle
    • Small Christmas Loaf Cake decorated with marzipan, icing and marzipan stars. Two mugs of tea and a Christmas decorations in the background.
      Easy Christmas Loaf Cake
    • Half a Coconut Loaf Cake with a slice cut on a grey plate
      Coconut Loaf Cake
    • Stack of 6 Anzac Biscuits on a square white plate
      Anzac Biscuits

    Reader Interactions

    Comments

    1. Debbie says

      March 07, 2025 at 8:18 pm

      5 stars
      Thank you for the best flapjack recipe! I made a batch today, my oven cooked them in 17 mins, crispy on the outside, chewy too. Just lovely. I did your recipe exactly and agree the pinch of ginger and salt really makes the difference. I will definitely make them again. 😀

      Reply
      • Susie Collings says

        April 02, 2025 at 9:25 pm

        Thanks Debbie 🙂

        Reply
    2. Bardo says

      January 02, 2025 at 6:40 pm

      5 stars
      I just threw these together, I used honey, white sugar, salted butter and porridge oats as that's what I had available. Measures were English (read approximate) I added dried apricots (another recipe said chop them with scissors, genius idea) and I roughly crushed some whole almonds and pieces of walnut with a rolling pin. I just tasted before ovening and it's great. I hope I don't burn them as I know they can get too hot fast.

      Reply
      • Susie Collings says

        January 29, 2025 at 7:17 pm

        Wow! That sound fabulous. I hope it tasted as good as it sounds 🙂

        Reply
    3. Chris says

      November 29, 2024 at 4:49 pm

      5 stars
      I made this recipe today, it was a great success. my family loved it and so did I.
      This is the best recipe for flapjacks I have made, and it will be my go to one now.
      Thankyou.

      Reply
      • Susie Collings says

        January 29, 2025 at 7:16 pm

        Thanks Chris, That's good to hear 🙂

        Reply
    4. mittens says

      November 18, 2024 at 7:43 am

      5 stars
      great i made them with my granny and they tasted amazing!can you take ot the ginger?

      Reply
      • Susie Collings says

        November 19, 2024 at 5:34 pm

        Glad you like them 🙂 You can take out the ginger, or reduce it. I use it because oats can be a bit bland on their own. You could add an extra pinch of salt.

        Reply
    5. Vikki says

      October 24, 2024 at 2:18 pm

      Absolutely delicious! thank you ⭐⭐⭐⭐

      Reply
      • Susie Collings says

        November 19, 2024 at 5:34 pm

        You're welcome. Glad you like them 🙂

        Reply
    6. Ellie says

      August 14, 2024 at 10:57 am

      5 stars
      Quick, easy, and taste amazing.

      Reply
      • Susie Collings says

        August 21, 2024 at 6:15 pm

        So pleased you like it 🙂

        Reply
        • Lorraine says

          September 13, 2024 at 4:19 pm

          Yes lovely recipe, I keep adding different things, I've just done it with mixed dried fruit, walnuts and cinnamon, lovely!

          Reply
          • Susie Collings says

            September 17, 2024 at 3:55 pm

            Hi Loraine, They all sound great. I must try some of them myself 🙂

            Reply
          • piper bedford says

            November 02, 2024 at 6:10 pm

            do you think that i should bake this tomorrow and is it an easy bake because i'm not very good at bakeing

            Reply
            • Susie Collings says

              November 02, 2024 at 7:21 pm

              Hi Piper, This is an easy bake - one of the easiest in fact. 2 tips:
              1. Don't don't melt the butter on a high heat or it will burn. You don't want it to change colour.
              2. Decide whether you want it soft and chewy or crisper and cook for the appropriate amount of time, and make a note of how long. Then you can adjust the cooking time next time to get it just right for you 🙂

      • Claire says

        September 15, 2024 at 1:25 pm

        I found this recipe a few years ago and never saved it! I’ve been looking for it for a while now and here it is!! This is the best flapjack recipe I’ve ever had!! Thank goodness I found you again!!!!

        Reply
        • Susie Collings says

          September 17, 2024 at 3:54 pm

          Hi Claire, Glad you found it again 🙂

          Reply
    7. Kathy Hayes says

      May 19, 2024 at 10:10 pm

      Mine crumbled and fell apart. What did I do wrong?

      Reply
      • Susie Collings says

        July 03, 2024 at 4:10 pm

        Hi Kathy, My first thought is it was overcooked, which could mean that your oven runs hot. Try turning the temperature down 10°C.

        Reply
      • J says

        September 21, 2024 at 10:07 pm

        Mine did the same, it seems like there’s just too much oats in this recipe? Did you try it again?

        Reply
        • Susie Collings says

          September 22, 2024 at 6:18 pm

          The other thought I had is to check the type of oats you use. Jumbo oats won't work.

          Reply
    8. Pauline Donovan says

      April 13, 2024 at 2:43 pm

      5 stars
      Hi Susie and Mum! I have made your flapjacks today and they are fabulous 😍I added chopped glacé cherries and desiccated coconut we like them crispy so I added some extra minutes for the crunch and they are perfect.

      Reply
      • Susie Collings says

        April 18, 2024 at 6:11 pm

        Hi Pauline, That sounds delicious. So pleased you like the recipe 🙂

        Reply
    9. Shauna says

      April 11, 2024 at 7:24 pm

      5 stars
      These were amazing, a massive hit with all the family ! Did one batch for 20, the other 25 - would lean towards 20 as we slightly preferred softer.
      Thank you so much for sharing 🫶🏼

      Reply
      • Susie Collings says

        April 18, 2024 at 6:13 pm

        Hi Shauna, You are welcome 🙂

        Reply
    10. Meg says

      March 21, 2024 at 9:07 am

      5 stars
      Oooh mine are in the over as I Type, hope they taste as good as they look! Can't wait to dig in.
      Thank you for a quick and easy to follow recipe.

      Reply
      • Susie Collings says

        April 18, 2024 at 6:13 pm

        Hi Meg, Hope you enjoyed them 🙂

        Reply
    « Older Comments
    4.52 from 109 votes (78 ratings without comment)

    Made this recipe or got a question? Let me know! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Susie. Mostly I love cooking and baking, but combining work and home life often leaves me feeling that providing healthy, tasty food for my family is a chore. On those days I am decidedly an Everyday Cook...

    More about me →

    Popular Recipes

    • Plate of devilled egg halves
      Devilled Eggs
    • Easy Strawberry Mousse decorated with strawberry slices, in a glass bowl on a wooden table
      Easy Strawberry Mousse
    • Easy Lemon Cheesecake with a slice removed.
      Easy Lemon Cheesecake
    • 2 small foil dishes of Quiche Lorraine
      Quiche Lorraine - Picnic Size

    Footer

    ↑ back to top

    Privacy

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • About
    • What is an Everyday Cook?

    Copyright © 2018-2021 Everyday Cooks

    Plate of flapjack with ingredients in the background

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.