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4.94 from 15 votes


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


  • 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



  • 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.


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
  • 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