Flapjacks are a classic snack that appeal to all ages. And with only 4 ingredients in a traditional flapjack recipe, they’re not that hard to make either!
This traditional flapjack recipe makes the perfect lunchbox treat, as well as a great afternoon energy booster. The porridge oats are full of slow releasing energy, making you feel satisfied for longer. They are quite high in sugar and golden syrup though, so reserve them for a once in a while treat 😉
How To Make Flapjacks At Home
This is a classic recipe that involves minimal preparation. With only 4 ingredients it’s hard to go far wrong (but of course possible, so do read my tips and tricks later on to avoid them!)
Flapjack Ingredients
- 250g (8oz) butter or margarine
- 250g (8oz) soft brown sugar
- 450g (16oz) porridge oats
- 4tbsp golden syrup
These measurements make about 15 decently sized flapjacks, they can be cut in half again to make smaller bite sized flapjacks.
If you don’t want to make so many flapjacks simply half all the amounts above. As there are 5 of us (and usually extras round for tea!) I usually make bigger portions – I figure if I’m going to the effort of making them I may as well make enough to last the week!
I prefer to use butter rather than margarine, especially for flapjacks – it gives them that lovely buttery taste that feels so comforting. You can however use margarine if that is what you usually have.
I find that using that amount of golden syrup is the perfect ratio for moist and gooey flapjacks – if you prefer a crunchier and drier texture reduce the amount down to 2 to 3 tbsp.
Aside from weighing the ingredients, the only thing you need to do is melt the butter/margarine in a saucepan on a low heat. At the same time, stir in the sugar and mix it together.
Then switch off the heat and stir in the golden syrup and porridge oats. Give the porridge oats a really good stir and make sure they are adequately coated in the butter and sugar mixture.
When you transfer the flapjack mixture to your greased baking tin you can use the back of a spoon or a palette knife to press it down and make sure it gets right up to the edges and into the corners.
Cook for about 20 to 25 minutes in a preheated oven. I like to check on them at 20 minutes to make sure they aren’t hardening up too much. This is really key when cooking flapjacks to prevent them from getting too crunchy (unless that is your aim of course!)
When they start to go golden and slightly hard at the edges, they are usually ready to come out. The flapjacks will feel soft to the touch, don’t worry, they will harden up as they cool down.
I like to cut them up when they are still warm and in the tin. As the flapjacks start to cool down they will harden up, making them more tricky to cut up.
Leave the flapjacks to cool before taking them out of the baking tin – if you try and take them out too early they might crumble. If they start to fall apart when you remove them from the baking tin leave them to cool down for a little longer.
Flapjack Variations
You can use this recipe as a base and add in extra ingredients to vary it up a bit. Suggestions include;
- Dates, chopped
- Dried or glace cherries, chopped
- Raisins or sultanas
- Nuts and/or seeds
- Chocolate – you can drizzle some melted chocolate over the cooked flapjacks and then allow to set.
If you are storing them they can be kept in an airtight container for up to a week.
Flapjack Questions
I get asked quite a few questions about making flapjacks, below are some of the most frequently asked ones. If you have one that I’ve not yet answered, please feel free to pop it in the comments and I’ll do my best to reply to you.
1. Should Flapjacks Be Soft When Cooked?
Yes, they will be soft when you first take them out of the oven – don’t worry, they are not undercooked! They will harden up a little bit as you leave them to cool – enough so that they are the perfect chewy texture without crumbling or falling apart.
2. Why Is My Flapjack Falling Apart?
Assuming you have cooked it for long enough and allowed it to cool for at least 5 minutes, your flapjack shouldn’t be falling apart. If it is, it could be down to either the type of porridge oats that you used. I tend to use regular/standard porridge oats as opposed to ‘large’ oats. Neither are right or wrong but each oat type will produce a different texture. The larger type of porridge oats might result in a flapjack that is harder to bind together with the other ingredients – to fix this I would add a little more melted butter/golden syrup.
3. Why Are My Flapjacks Hard?
You may have left them into cook for a little too long. Once the flapjacks start to harden up slightly around the edges it is definitely time to take them out. Also, try not to allow the butter and sugar to boil during the melting stage.
Other Baking Recipes You Might Like
Shortbread
Banana Bread
Cupcakes
How To Make Flapjacks - An EASY Flapjack Recipe
This flapjack recipe is a classic snack that is perfect for all ages. The slow releasing energy from the porridge oats make flapjacks a satisfying lunchbox or afternoon treat.
Ingredients
- 250g (8oz) butter
- 250g (8oz) soft brown sugar
- 4 tablespoons golden syrup
- 450g (16oz) porridge oats
Instructions
- Preheat oven to 180C (350F), Gas Mark 4.
- Place the butter and sugar in a saucepan. Over a gentle heat melt stir the sugar into the butter as it melts.
- Turn the heat off and stir in the golden syrup and porridge oats. Ensure all the oats are coated with the wet mixture.
- Lightly grease a 20cm square tin (8 inch).
- Transfer flapjack mixture to the greased baking tin. Using the back of a spoon, or a palette knife, smooth out the flapjack mixture to all corners of the tin as well as smoothing down the top.
- Place in the centre of the preheated oven for 20 to 25 minutes or until the edges start to turn brown. The mixture will still feel very soft to the touch - don't worry, they will harden up more when they cool down.
- Cut them into slices whilst they are still warm, but leave them in the tin to cool down.
- Once they have cooled down, remove them from the tin. If they are not being served straightaway they can be stored in an airtight container.
Nutrition Information:
Yield: 15 Serving Size: 15Amount Per Serving: Calories: 227Total Fat: 14gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 4gCholesterol: 38mgSodium: 131mgCarbohydrates: 24gFiber: 0gSugar: 18gProtein: 2g
It would be useful to know what size of baking tin to use.
I used a tin 290 mm long inside x 200mm wide internal x 20mm deep this was exact size for above ingredients. Dont forget to grease the tin as i nearly did.
The temperature stated is 180deg, is that for a fan oven or normal oven?
Thank you
Eric
Hi Eric – the oven I used is a normal oven – I would cook at 160 for a fan oven – hope that helps. I will update the post to make this clearer, thanks for pointing it out.
It does say an 8inch square tin
What is golden syrup?
Hi Maleeha – it’s like a treacle/sugar syrup – if you’re in the UK it’s in all the supermarkets in the home baking section. If you’re not in the UK let me know and I’ll see if I can think of an alternative!
I reckon maple syrup would be a great alternative to,golden syrup!
If you’re in the US, you can use corn syrup.
They did they said 20 cm (8 inch)
I would use a swiss roll tray. They are about the size of A4 paper
Literally turned out like soup had to throw away and I used the right measurements
Hi Bob – sorry to hear you had to throw your flapjacks away. I’ve made this recipe so many times and it’s never been like soup. When it first comes out of the oven it will be very soft, this is fine, once you have left it to stand it will firm up so that it is the right consistency. If you leave it to get to the right consistency in the oven it will become too hard after it has been left to stand – I’ve experienced this before and the flapjacks end up like bricks!
One of the best recipes I’ve used, and I can add extra goodies such as sunflower seeds, make a worthwhile amount in on go and they store well.
Hi Kaz – I’m so happy to hear you enjoyed the recipe – and I love adding in extra goodies!
Mine has to been in nearly an hour and still soft. Dont know where I went wrong its 4 ingredients
Hi Jessica – it will still feel soft in the oven – it’s when you take it out and leave it to cool that it will harden up – if you leave it to cook until it is hard it will be too hard to eat on cooling. I hope that helps – let me know if you are still having trouble 🙂
Naive Canadian question here… When you say porridge oats, do you mean rolled oats that have been cooked into porridge? Or do you just mean dry oats that one would use for making porridge? Or should a different oat be used? (quick oats, instant oats, groats?)
I don’t have access to golden syrup, would maple syrup or honey work?
Thanks!
Hi Torrence! Thanks for your comment – I use dry oats (the ones that I would use for porridge). As for substituting the golden syrup, yes you could use honey or maple syrup – I’ve not tried them myself but I don’t see why it wouldn’t work. If you do try it please let me know how it goes! Ps. I love Canada, such a beautiful country 🙂
Absolutely love the way my flapjacks turned out, great recipe. I am now soaking some raisins in rum to add to next batch and then drizzle with plain chocolate.
Hi Justin – thanks for your comment – and wow, rum soaked raisins sounds like an amazing idea!
Good recipe thanks. I used dark muscavado sugar and black treacle , also added a bit of rum, chopped cherries and chocolate. I’m calling them blackjacks, very tasty.
That sounds delicious Tiny – and I love the name blackjacks 🙂
They are great, thanks for this recipe, can they be frozen ? How long do they keep in airtight containers?
Hi Berni – thanks for your comment, I’m glad you like them. Yes, you can freeze them (I haven’t frozen flapjacks before, they never last long enough!). Outside of the freezer they will last in an airtight container for about 1 week. Hope that helps 🙂
I made these with my dad this morning. We added chopped up toasted cashew nuts. Yum!
Amazing! LOVED this recipe! Thank you!
Just made these today. First attempt, and they’re perfect – exactly how I like my flapjacks! Thanks for recipe.
Do you use dark or light brown sugar?
Hi Lucy – I used light brown sugar. Enjoy!
Just made these, I used honey instead of golden syrup and they are delicious! Half of them have been eaten while they are still warm, a definite winner in my house, thanks 😊
Hi Emily – I’m so glad they were enjoyed! They do taste great with honey too 🙂
Hi, another variation. I just made these and added chopped dried cranberries and chopped dried apricots which I thought worked really well (about 50 grams total) Thanks, Tim
Sounds lovely Tim 🙂
So yummy, I’m not normally that keen on flapjacks (shop-bought) but have now made them myself using this recipe as requested by my husband. Love them, I’m a convert! 😁 Added some dark chocolate on top but are perfectly nice as they are.
I’m so happy to hear that Coralie 🙂 And the dark chocolate on top sounds delicious!
Best flapjack recipe ever and so easy. I use dark brown sugar and they are amazing!
Hi Beverley – I’m so happy to hear this, thank you so much for commenting, it’s made my day 🙂
Is it possible to tweak the recipe for a 9x13inch tin?
At last ive found best flapjack recipe ever. Ive been using organic coconut sugar. Very delicious.
Thank u. Happy baking 🤗😀
These are the best flapjacks I have ever made! They were so delicious and easy to make. I put in a long rectangular tin so they cooked a bit quicker. I covered them in a bit of milk chocolate for extra goodness 🙂 definitely recommend and will be making again
Great recipe . Turned out lovely and enjoyed by all.
That’s great to hear Karon – thanks for letting me know you enjoyed it!
Being an avid cyclist these are always my go to snacks on a ride.
Great !
Thanks Liana 😁
Hi Nick – thanks for your comment – I’m really happy to hear you enjoyed them, my son is a keen cyclist too and likes taking these out with him on long rides!
I really like how you presented this recipe, simple easy to understand with extra trouble shooting tips. Thanks!
honestly love this. Made it but still extra mixture left, would recommend to this to friends and family
I’m really happy to hear this Rachel, thanks for your comment 🙂
I’m trying this flapjack respice tonight so I’ll let you know if it worked out well for me
Hi Sarah – I hope it went well!
Hi, I have made this recipe and passed it on to so many others, we love it. I wondered though whether it’s possible to reduce the sugar to make them healthier in times of need? X
Hi Anna – thanks for your kind words and sharing the recipe 🙂
Yes, I was thinking along the same lines as you when I made it again recently (especially after a December of sugar!) I am going to experiment with reducing the sugar as I’m sure it can be done. I did try making it with bananas for the sweetness, my first attempt didn’t turn out too well so I need to try it again before sharing, haha!