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Recipe by Margaret Hickey

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1. Preheat the oven to 180C/gas 4/fan 160C and generously butter a 28 x 8cm shallow baking tin. Melt the butter, sugar and syrup over a medium heat, stirring all the time. Take off the heat and stir in the oats, walnuts and orange zest. The mixture should be quite soft.
2. Tip the mixture into the baking tin and level it off. Bake for around 30 minutes or until the edges are golden brown but the centre is still a little soft. Remove from the oven and mark into 12 pieces while it is still warm, cutting down halfway through the mixture with a sharp knife. Leave to cool.
3. Heat the marmalade with 1 tbsp water until it becomes syrupy. Brush this glaze over the flapjack mixture and leave to cool before cutting into 12 pieces. They will keep in an airtight tin for up to a week.

Per serving

455 kcalories, protein 7g, carbohydrate 60g, fat 22 g, saturated fat 12g, fibre 4g, salt 0.12 g

Latest comments and suggestions

• Hilary V Bri

  15 November 2007

  Hilary V Bri commented on this recipe

  ? the tin size 28x8cm is their such a size made Regards hilary2147

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• nikkisfood

  23 November 2007

  nikkisfood rated this recipe

  

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• cecilee

  28 January 2008

  cecilee commented on this recipe

  hilary2147, in reply to the tin size! i finally found one after much hunting in woolworths suprisingly!£3.49 bargain.

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• Mark

  01 June 2008

  Mark rated and commented on this recipe

  

  Needed a variation on this so changed Golden Syrup for Maple Syrup, used Tesco Finest Oats as they were beautiful whole flakes rather the the cheaper oats dust, changed chopped walnuts for Pecan Nuts chopped into chunky pieces, changes 20% of sugar weight for Muscovado Dark, also found the oven temp far to high so halved in fan oven for same time and this was ideal, did not burn, came out beautiful and chewey, did not use Marmalade, didn't need it after all the changes, family are now addicted, yum

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• yummy

  20 August 2008

  yummy commented on this recipe

  Well, if the flapjacks taste even half as good as the mixture, i'll be thrilled! let u know in half an hour!

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• Sue

  03 October 2008

  Sue commented on this recipe

  What makes the flapjack have a 'chewy' texture? Is it the golden syrup? I find that my flapjacks are always too hard.

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• Lorraine

  01 November 2008

  Lorraine rated and commented on this recipe

  

  Made these today using a 28 X 18 cm swiss roll tin, which was just the right size for the mixture - there is a typo in the recipe which says 28 X 8. These are the most delicious flapjacks I have ever made. I followed the recipe exactly (using tin as above) and they were perfect. Make sure the flapjacks have cooled completely before trying to get them out of the tin, otherwise they crumble.

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• flower

  15 March 2009

  flower rated and commented on this recipe

  

  Made these with a friend and her son, but had a trial run before hand. First time round I found them far too sweet so decided to reduce the sugar to 220g. Second time around they were absolutely perfect!! Between 4 of us we demolished the lot in one afternoon!!

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• JontyK19

  26 March 2009

  JontyK19 rated and commented on this recipe

  

  Delicious and keep very well.

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• sarah

  11 May 2009

  sarah commented on this recipe

  flapjacks i've made before have gone really hard quickly, but these are still soft and chewy days later. Only problem i had was getting them out of the tin, may line it next time.

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• Lorraine

  21 May 2009

  Lorraine commented on this recipe

  Just made these again for colleagues at work. Left off the marmalade glaze as that is rather sweet for some tastes. Everyone wanted the recipe. I cook these in a 28 X 18 Swiss roll tin (see my comment earlier) but you need to put it on a baking tray as the mixture overflows just a bit. Agree with Sarah that getting them out of the tin can be difficult, especially the first one, but if you leave them overnight to cool it is much easier.

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• Elena

  25 May 2009

  Elena rated and commented on this recipe

  

  Used a bit less sugar (about 220g) and they turned out brilliant. Very tasty and lovely and chewy....can't imagine them lasting very long!

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• Emma

  16 June 2009

  Emma commented on this recipe

  Will be trying these soon, but I wish recipes with golden syrup would measure it in tbsp, it's so much easier than pouring into scales and then trying to get it all out again!!

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• Emma

  25 June 2009

  Emma commented on this recipe

  Me again. Got all the ingredients, but gosh that is a lot of butter!! Has anyone tried to reduce the butter. I'm sure it's the butter which helps with the chewiness etc. ....but a whole pack?!

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• Ruthles

  28 July 2009

  Ruthles commented on this recipe

  Suggestion for Emma, measuring gooey stuff like syrup is best done by weight as what is exactly 1tablespoon of the icky sticky stuff? I suggest you try weighing the syrup on top of one of the dry ingredients so as not to mess up the scale pan, or you could put the tin of syrup on the scale and SUBTRACT the amount of syrup you require with absolutely no mess, hpoe this helps

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• Queen Bees

  09 September 2009

  Queen Bees rated and commented on this recipe

  

  Lovely, but very very sweet!

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• ninny

  13 September 2009

  ninny rated this recipe

  

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• Kermit

  30 September 2009

  Kermit commented on this recipe

  made a lovely pecan and date variation!

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Ingredients

• 250g unsalted butter , chopped into pieces
• 250g golden caster sugar
• 175g golden syrup
• 425g porridge oats
• 50g/2oz walnut pieces
• finely grated zest of 1 large orange
• 3 tbsp fine-cut orange marmalade

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Difficulty and servings

Cuts into 12 pieces

Preparation and cooking times

Takes 45-55 minutes

Ingredients

• 250g unsalted butter , chopped into pieces
• 250g golden caster sugar
• 175g golden syrup
• 425g porridge oats
• 50g/2oz walnut pieces
• finely grated zest of 1 large orange
• 3 tbsp fine-cut orange marmalade

Per serving

455 kcalories, protein 7g, carbohydrate 60g, fat 22 g, saturated fat 12g, fibre 4g, salt 0.12 g

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