Flapjacks
Chewy oat flapjacks made with butter and golden syrup.
- Prep
- 15 mins
- Cook
- 25 mins
- Total
- 40 mins
- Difficulty
- easy
- Makes
- 8 flapjacks
Get ready
Ingredients
- 200g rolled oats
- 100 g butter, plus a little from this amount for greasing
Equipment
- 20 cm square baking tin
- baking parchment
- saucepan
- wooden spoon
- sharp knife
Cook
Method
Prepare the tin
Heat the oven to 180°C / 160°C fan / Gas 4. Use a little of the measured butter to grease a 20 cm square tin, then line the base and two opposite sides with baking parchment, leaving an overhang for lifting.
New to this?How to line a baking tin
Melt the butter mixture
Put the remaining butter, golden syrup and sugar in a saucepan. Warm gently, stirring, until the butter has melted and the sugar is mostly dissolved. Do not let the mixture boil.
Add the oats
Take the pan off the heat, add the oats and stir until every oat is evenly coated. Tip the mixture into the lined tin and press it into an even layer with the back of a spoon. Press firmly enough to hold together, without compacting it into a hard slab.
Bake
Bake for 20–25 minutes until the edges are golden brown and the centre is lightly golden but still looks a little soft. Do not wait for the whole tray to become dark or firm; flapjacks set as they cool and overbaking makes them hard.
Mark and cool
Leave in the tin for 10 minutes, then mark eight portions with a sharp knife while the flapjack is warm. Leave it to cool completely in the tin before lifting it out and cutting through the marked lines.
For later
Storing and using leftovers
Storage
Cool completely and keep in an airtight container in a cool, dry place for up to 5 days.
Freezing
Freeze separated flapjacks in an airtight container for up to 3 months, with parchment between layers. Thaw at room temperature in the container.
Practical guide:How to freeze cakes and home baking
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