Flapjack Recipe
Indulge in a timeless British treat with this Flapjack Recipe, a nostalgic, chewy snack that brings back memories of school canteens and comforting tea breaks.
Soft, buttery, and golden, these flapjacks are brimming with sweet golden syrup, making each bite an irresistible oaty delight perfect for any snack time.
Must-Have Ingredients for Flapjack Recipe
- Unsalted butter – The rich, creamy base that binds everything together while adding luscious flavor.
- Light brown sugar – Adds mellow sweetness and deepens the flapjack’s signature chewiness.
- Golden syrup – The heart of this classic, lending that nostalgic sticky sweetness only a true flapjack can deliver.
- Porridge oats or rolled oats – The star ingredient, bringing hearty texture and that satisfying, crumbly bite.
- Salt – Just a pinch to balance the sweetness and enhance every oaty mouthful.
How to Make Flapjack Recipe: A Quick Glimpse
Start by lining your baking tin and gently melting butter in a large saucepan over medium heat. Once the butter is silky and melted, remove from heat and stir in the light brown sugar, golden syrup, porridge oats, and salt until every oat is coated in that glorious buttery sweetness.
Scoop the mixture into the lined tin, pressing firmly with the back of a spoon to form an even, compact layer. Bake until the edges turn golden and irresistible, then let the flapjack cool completely to set its soft, chewy center. Lift out, slice into squares, and savor every bite!
Chewy, Golden, Perfect: Tips for Flapjack Recipe
For flapjacks with beautifully chewy edges and a soft, tender middle, keep a close eye on the bake time—aim for golden edges but a pale center. Compacting the mixture firmly in the tin ensures they hold together once cooled.
If you’re craving a twist, drizzle with melted chocolate, scatter over dried fruits, or sprinkle in a handful of seeds for extra crunch and flavor. Porridge oats or rolled oats work best—avoid instant or steel-cut oats to keep the texture just right.
Storing Your Flapjack Bliss
Keep leftover flapjacks in an airtight container at room temperature for up to five days, layering with parchment to prevent sticking. They freeze well too—layer between parchment in a container or freezer bag. Thaw at room temperature or in the fridge, ready for when a sweet, nostalgic treat calls your name.
Flapjack Recipe
Ingredients
- ¼ tsp salt
- 160 ml ½ cup golden syrup
- 400 g 4 cups porridge oats or rolled oats (avoid jumbo or steel-cut)
- 200 g 2 sticks unsalted butter
- 160 g ¾ packed cup light brown sugar
Instructions
- Set the oven to 160°C/320°F (fan). Line a square baking tin (20cm x 20cm, 5cm deep) with baking parchment, ensuring an overhang of 1–2 cm for easy removal later. Place the butter in a large saucepan and melt gently over medium heat. Once fully melted, switch off the heat and add the sugar, golden syrup, oats, and salt directly to the pan. Combine thoroughly until the mixture is uniform. Spoon the mixture into the prepared tin, level it out with the back of a spoon, and press down firmly so it compacts well. Bake for 23–25 minutes until the edges are golden. Allow to cool completely in the tin at room temperature for a minimum of 4 hours. Once fully cooled, lift the flapjack out using the parchment, peel it away, place on a chopping board, cut into squares, and serve.
