Flapjack Recipe
A nostalgic British treat reminiscent of school canteens, these traditional flapjacks offer a delightful balance of chewy edges and a soft, buttery centre, brimming with golden syrup. Perfect with a warm cup of tea.
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Servings: 16
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.
Notes
When baked correctly, the edges should appear golden while the centre remains lightly golden, producing the classic chewy edge and tender middle. Store in an airtight container for up to five days, layering pieces with parchment to prevent sticking. To freeze, layer with parchment in an airtight container or freezer bag and thaw at room temperature or in the refrigerator. Use only porridge oats or rolled (old-fashioned) oats; avoid steel-cut or instant varieties, which alter texture and structure unfavourably.