Learn how to make Flapjacks with this easy recipe. Sticky, chewy, the classic British teatime treat.
This recipe will forever remind me of coming home from school and raiding the cake tin expectantly.
There is no hunger like that 3:30pm after school snack hunger is there?!
So here we have them, homemade, sticky, gooey – here’s How to Make Flapjacks!
You’ll love this recipe because:
✅ Just 5 Ingredients.
✅ No fancy equipment.
✅ Energy packed for busy kids!
FAQs about Flapjacks
What are flapjacks?
British/English flapjacks are a gooey oat/granola bar, made with butter, sugar, golden syrup and oats, all baked in the oven.
I think that in America a flapjack is sometimes a pancake? Please let me know any USA readers – and tell me how these compare!
When do you cut the flapjacks?
Leave the flapjack in the tin until it is completely cooled before cutting into sixteen squares and removing from the tin.
(Allowing them to cool helps them to keep their shape and means that you don’t need to overcook them.)
Should flapjacks be crunchy or chewy?
For me the perfect flapjack is a chewy one, with slightly crunchy edges. If you are a fan of the crunchy flapjack, just cook your flapjacks for slightly longer.
How long do homemade flapjacks last for?
In our house this is about 5 minutes but if you can resist temptation this flapjack recipe will last for around 7 days kept in an air tight container.
You can also freeze in portions for up to one month.
Which oats should I use in flapjacks?
I useda mixture of jumbo whole oats and rolled oats, in this flapjack recipe.
Either is fine, but I find that jumbo oats give a lighter, more crumbly texture.
Rolled oats, make a more dense texture.
Can I make these dairy free?
Yes, just replace the butter with dairy free spread.
Why have my flapjacks gone hard?
This is almost always down to overbaking.
In future, just turn your oven down by a fraction and cook them for 5 minutes less.
Why have my flapjacks fallen apart?
This is usually down to cutting them before they are completely cold. If you want neat slices, let them go totally cold before cutting.
It can also be when they are slightly underbaked.
Fancy some other easy bakes?
- Banana Muffins – Super simple and delicious.
- Nutella Cake – Swirled with lush dollops of chocolate hazelnut spread!
- Easy Banana Cake with Chocolate Chips – The classic loaf.
Hope you enjoy this recipe. I’d love to know how you got on and what you thought of it if you make this recipe. Please rate the recipe using the ⭐️ below!
Also, if you fancy showing me a photo by tagging me on Instagram (@tamingtwins) I LOVE to see your creations and try and share as many of them as I can.
This post was originally published on January 24, 2019 and updated with new photos, tips and video on March 02, 2021.
How to make Flapjacks
Ingredients
- 225 g Butter See Note 1.
- 150 g Golden Syrup See Note 2.
- 150 g Soft light brown sugar See Note 3.
- 450 g Oats See Note 4.
- 1 tsp Salt See Note 5.
For the topping:
- 100 g Milk chocolate Melted
Instructions
- Preheat your oven to 170C (340F).
- Line a 20cm x 20 cm baking tray with baking parchment.
- Melt your butter, sugar and golden syrup in a large pan over a low heat. Once the sugar has dissolved remove from the heat and stir in the oats and salt.
- Give the entire mixture a really good stir so that all of the oats are coated.
- Bake in the oven for 20 minutes, the edges should be starting to brown but the middle should still be soft and wobbly.
- When the flapjacks are cold, remove from the tin and slice your flapjack into 16 squares with a sharp knife.
- Drizzle over the melted chocolate and allow to set.
Notes
Nutrition
Judy says
What degree should the oven be according to the USA ovens? Also, can quick oats be used. I eat them at a friend’s home in England and LOVE the, So far I haven’t had any success, but need to use at least 5 cups of oats. I have used the big oats and don’t enjoy them as well. thanks.
Catie Gardner says
Easy to make and a big hit in this household!
annjameson says
Why are mine still syrupy and what can I do to make them firmer
Sarah Barnes says
Leave to cool!
Kay says
These are yummy! Doubled the ingredients and used a 20x30cm tin, they made lovely deep flapjacks.
Sue says
How long did you cook the double recipe for please
Emma Foreman says
I made these on Friday for some reason I have never made them before. We wanted a semi healthy snack for lockdown 3 for home school and work snacks for my 2 boys, hubby and me. I did half normal and added cranberry and coconut to the other half. I dropped some to my parents too. Everyone said they are the best flapjacks ever tasted. Thank you Sarah xx
Kim says
Oh my goodness. Saw this recipe today & thought I must try it! I followed the instructions exactly & have made the best flapjack ever. The only thing I changed was I used plain chocolate instead of milk. Another fabulous recipe! Thank you.
Beekite says
Thank you! I have made this for my family three times now and last time I successfully made it with no recipe. Everyone loves this and even the picky eaters. Thank you.
Sophie says
Amazing recipe!
Amanda says
Anazing! Big hit with the family and friends who thought they were shop bought. Thank you.
Sarah Barnes says
So glad they went down well Amanda!
Sue says
Lovely flavour but sadly ended up crumbly, still chewy but falling apart. Thought I’d done it exactly but maybe oven hotter than some, so I’ll maybe turn it down next time to 160, is yours a fan oven?
I will definitely be trying them again and eventually I will get them right 😊
Sharon says
In my area, golden syrup is difficult to find. Could I use corn syrup instead?
Sarah Barnes says
I haven’t tried that Sharon, sorry, you can’t get corn syrup here!