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
Jane says
Made for the first time today & ate one still warm. I love a flapjack and this will now be my go-to recipe! Super tasty! Perfect consistency. Thry wont last long...will probably double the recipe next time, hope yhey come out perfectly too. Thank you Susie for posting g and thank you Susie's Mum 🙂
Susie Collings says
Hi Jane, Thanks from both of us 🙂
Isabella says
Amazing recipe! My go to for flapjack.
Susie Collings says
Thanks Isabella 🙂
JoRev says
I have been trying to make flapjacks for years and they are never quite right. These were perfect and my kids loved them!! I’ve never used ginger before but it made such a difference! Hope I can make them as well second time!
Susie Collings says
So pleased you like them. Mum's recipes are the best 🙂
Neil says
Hiya
You commented that none of the ingredients contain gluten, but in fact they do. All oats are rolled in wheat unless they state they are gluten free oats, so you need to make sure that you buy gluten free oats if you have an intolerance or are celiac.
Susie Collings says
Actually, I do mention that you should check the pack under How to make them Gluten Free.
Violette says
Hey! Just discovered this recipe and I have a question about the oats!
As a french person, I'm a little bit lost about all those oats. I dedicated a few hours to try to understand with all the different names in english and try to make some associations with french equivalents. Let's say oats are not available the same way here.
Anyway, I suspect that what is mostly sold in our big supermarket is quick oats. Let's say this: https://www.amazon.fr/Quaker-Flocons-dAvoine-Format-Familial/dp/B00JL7OY3M/ (the picture on the package is misleading, look in the comment section to see the reality). This is mostly what you will find, the most accessible of oats here.
If I understand correctly, for this recipe I need the old fashioned rolled oats (the bigger rolled oats, right, which look like the quick instant oats but bigger and cook slower?)
And... what are jumbo oats exactly?
Thanks for your help!
Susie Collings says
Hi Violette. The oats I often use are Flahavans. I use them for all oat recipes (apart from gingerbread) and for making porridge.
The Quaker ones you show are ok. These days they tend to be a little on the small side, but that's fine for flapjack. I think the bigger oats are what we call jumbo oats. They tend to keep too separate for flapjack.
Instant oats will have more ingredients than just oats. At the very least they have milk powder. These are the oats you don't want 🙂
Hope that helps
Violette says
I didn't know that about Instant Oats! The Oats I bought (depending on the brand available) are generally 100% oats, nothing else.
I just checked the brands easily available for me and one of them actually indicates that their oats are Jumbo oats (the bigger oats)!
so if I understand correctly, the porridge Oats is mostly between the jumbo oats and the rolled oats?
Anyway, I thank you for your answer and glad to know I have the good oats on hand to try your recipe! I have a feeling I will come back with oats in my luggage on my next trip lol
Susie Collings says
Probably just rolled oats 🙂
Patricia says
Genius button to keep the screen open.
Great tips too.
Just waiting for them to be cool enough to eat!!
Susie Collings says
Hope you enjoyed 🙂
Drcrow says
I used if to make edibles
Added cannabutter and will let a bar of chocolate melt ontop as soon as I take it out the oven
Connor says
Legend
Mark says
Great recipe and even better flapjacks. I added chopped sultanas (a small handful) plus a pinch of cinnamon, nutmeg and chilli flakes. The latter really helped bring out the underlying ginger and added a gentle amount of warmth.
Susie Collings says
Hi Mark, So pleased you like the recipe. Love your spice combination. I do like a bit of chilli too 🙂
Em says
Made this as a gift for a friend who is flapjack obsessed and she said it was the best flapjack she has ever had.
Susie Collings says
How lovely to hear. My mum will be pleased too as it's her recipe 🙂
Lauren Hawkins says
Hi susie, just wondering if you can freeze these flapjacks? Planning on making a batch but don’t want them to get wasted or spoilt if not eaten fresh!
Thank you ☺️
Susie Collings says
Hi Lauren, I haven't tried, but they should freeze ok. They will keep for a couple of weeks in a tin (rather than a plastic box) in a cool place, but not the fridge.
Kelly says
Made these today, super easy and absolutely delicious!!!! Thankyou 😋
Susie Collings says
Hi Kelly, Glad you like the recipe and thanks for letting me know 🙂