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.
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.
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
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.
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:
Apricot Oat Bars
Cherry Flapjack
Melting Moments
Stockists
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Recipe
Flapjack
Ingredients
- 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
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 melted165 g butter, 2 tablespoons golden syrup, 125 g soft brown sugar
- Remove from the heat and stir in the oats, salt and ginger250 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
- 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
- Cherry - add 75g quartered glace cherries
- Raisin - add 100g raisins. Replace the golden syrup with honey
Debbie says
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. 😀
Susie Collings says
Thanks Debbie 🙂
Bardo says
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.
Susie Collings says
Wow! That sound fabulous. I hope it tasted as good as it sounds 🙂
Chris says
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.
Susie Collings says
Thanks Chris, That's good to hear 🙂
mittens says
great i made them with my granny and they tasted amazing!can you take ot the ginger?
Susie Collings says
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.
Vikki says
Absolutely delicious! thank you ⭐⭐⭐⭐
Susie Collings says
You're welcome. Glad you like them 🙂
Ellie says
Quick, easy, and taste amazing.
Susie Collings says
So pleased you like it 🙂
Lorraine says
Yes lovely recipe, I keep adding different things, I've just done it with mixed dried fruit, walnuts and cinnamon, lovely!
Susie Collings says
Hi Loraine, They all sound great. I must try some of them myself 🙂
piper bedford says
do you think that i should bake this tomorrow and is it an easy bake because i'm not very good at bakeing
Susie Collings says
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
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!!!!
Susie Collings says
Hi Claire, Glad you found it again 🙂
Kathy Hayes says
Mine crumbled and fell apart. What did I do wrong?
Susie Collings says
Hi Kathy, My first thought is it was overcooked, which could mean that your oven runs hot. Try turning the temperature down 10°C.
J says
Mine did the same, it seems like there’s just too much oats in this recipe? Did you try it again?
Susie Collings says
The other thought I had is to check the type of oats you use. Jumbo oats won't work.
Pauline Donovan says
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.
Susie Collings says
Hi Pauline, That sounds delicious. So pleased you like the recipe 🙂
Shauna says
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 🫶🏼
Susie Collings says
Hi Shauna, You are welcome 🙂
Meg says
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.
Susie Collings says
Hi Meg, Hope you enjoyed them 🙂