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    Home » Cakes and Desserts

    We use cookies · See Privacy Policy in footer · Post contains affiliate links · Updated: Nov 8, 2021

    (The Ultimate) Flapjack

    Plate of flapjack with ingredients in the background

    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

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    Baking parchment squares

    Baking parchment square

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    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
    Print Recipe
    4.93 from 13 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 mins
    Cook Time20 mins
    Total Time30 mins
    Course: Teatime
    Cuisine: British
    Keyword: Teatime treat
    Servings: 24 pieces
    Author: [email protected] 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

    20cm square traybake tin
    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

    Reader Interactions

    Comments

    1. Mrs Penelope Garner says

      May 02, 2022 at 5:33 pm

      5 stars
      Super easy !

      Reply
    2. Susan says

      March 19, 2022 at 5:45 pm

      5 stars
      Always struggled to get flapjacks right. Either too soft or hard. This recipe is perfect thanks.Tadte delicious. Shall be using all the time now

      Reply
      • Susie Collings says

        March 23, 2022 at 2:14 pm

        Hi Susan, Happy to help! Thanks to my mum (again) 🙂

        Reply
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    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...

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