Flapjacks on greaseproof paper

Yummy golden syrup flapjacks

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(130 ratings)

Prep: 15 mins Cook: 15 mins


Makes 12

Bake these four-ingredient flapjacks – they're easy to make and ready in half-an-hour. Add chocolate drops, desiccated coconut or sultanas, if you like

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal212
  • fat10g
  • saturates6g
  • carbs27g
  • sugars13g
  • fibre2g
  • protein2g
  • salt0.3g
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  • 250g jumbo porridge oats
  • 125g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 125g light brown sugar
  • 2-3 tbsp golden syrup (depending on how gooey you want it)
    Golden syrup

    Golden syrup

    goal-dun sir-rup

    Golden syrup is a clear, sparkling, golden-amber coloured, sweet


  1. Heat oven to 200C/180C fan/gas 6.

  2. Put 250g jumbo porridge oats, 125g butter, 125g light brown sugar and 2-3 tbsp golden syrup in a food processor and pulse until mixed, but be careful not to overmix otherwise the oats may lose their texture.

  3. Lightly grease a 20x20cm baking tin with butter and spoon in the mixture. Press into the corners with the back of a spoon so the mixture is flat and score into 12 squares.

  4. Bake for around 15 minutes until golden brown.

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Comments, questions and tips

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11th Nov, 2018
Extremely disappointed with this recipe. I have made two batches and I feel it is only right to complain. The first batch was liquid and tasted purely of butter, the second was too dry and wouldn’t stick. And yes I am aware of the golden syrup effect on them however I don’t think this is the problem here. Wouldn’t recommend making these.
jasmine womack's picture
jasmine womack
28th Oct, 2018
Second time making these first batch got stuck and wouldnt come out just now they taste so buttery and not very nice
22nd Oct, 2018
I have used this recipe twice, with success each time especially good if you happen to use more syrup. Easy instructions too.
20th Oct, 2018
No idea where I am going wrong, tried twice following to make these flapjacks and both times disasterous. Too oily and taste hard. Never again for me I will try another recipe.
Sarah Christmas's picture
Sarah Christmas
22nd Sep, 2018
Made these for the guys at work and they went down a storm! 2 colleagues have asked for the receipe. I added chocolate chips and they were yummy.......well worth 30 mins of my time.
New Baker 58
30th Aug, 2018
Quicky, easy, and delicious recipe and it all went well. Following the instructions to a T! However, what was in store for the recipients the next morning, was a back and fourth queue for the bathroom! The flapjacks, though tasty at first, will leave you with an upset stomach, and an empty bottle of air freshener!
23rd Sep, 2018
Cant see how the recipe can be responsible for that. I think you may need to consider your kitchen hygiene!
28th Aug, 2018
I've made these twice now. The first time, I found them to be rather too rich. When I made them last time, a couple of weeks ago, it was in the spur of the moment and when I came to add the butter I found I didn't have the specified quantity, so I made them with only 90g of butter and slightly less golden syrup and they turned out much more to my liking.
8th Aug, 2018
These are absolutely gorgeous. And quite funny that they actually contain less sugar than some of the other 'feel good' flapjack recipes on this site! Hmmmm. I think I know which I'll be going for.
Kayleigh Goldsbrough's picture
Kayleigh Goldsbrough
20th Jul, 2018
Love this but I melt the butter to mix it in an so gooey wen it's done !!


23rd Sep, 2018
Quite simple to do but it turned out like biscuits any recommendations to prevent this?
goodfoodteam's picture
3rd Oct, 2018
We're sorry to hear your flapjacks didn't turn out as you'd like. The more golden syrup you add the gooier they'll be. We'd recommend using 3 tbsp.
28th Aug, 2018
Does adding more syrup make them more or less gooey?
goodfoodteam's picture
6th Sep, 2018
Thanks for your question - it would make them more gooey.
31st Jul, 2018
can these flapjacks be frozen
goodfoodteam's picture
3rd Aug, 2018
Thanks for your question. These work better if not frozen. All our recipes that are just as good after freezing are marked with a blue star above the nutritional information. However, they will keep for around 3-5 days in a tin.
Raisin and Dates
6th Feb, 2016
conventional or fan oven?
Raisin and Dates
6th Feb, 2016
size of tin/pan and oven temperature either fan assisted or conventional... would be really helpful.... has already been asked but no answers??
Kernow Cousin
3rd Jun, 2015
My grandchildren love making these with me. We all tend to eat too many so I wonder if anyone knows the calorie count on them.
23rd Jan, 2014
What size tin did you use?


5th Dec, 2018
9 smart points
14th Oct, 2018
don't bother with food processor. put butter and sugar in a microwaveable bowl and heat until just melted. add golden syrup mix again the stir in oats and just place in tin to bake. mega easy. I make these as a treat for kids lunch boxes.
Alice Price-Williams's picture
Alice Price-Williams
27th Aug, 2018
I have been looking for the perfect flapjack recipe for years and think this is it, with a few important modifications. If using the recipe as shown it will come out very thin and crispy, as some people have commented. For a 20x20cm tin I felt it needed another 50% of the mixture (ie total of 325g oats, 190g each of butter and brown sugar, 4.5 tbsp golden syrup) to make a thicker flapjack and avoid over-baking. Doing this, I found these came out perfectly. If using the recipe in the original quantities I'd suggest a shorter cooking time or smaller tin, or both. The flapjacks I made with the larger quantity of mixture in a 20x20xm tin hold together well and have come out soft on the inside, with a bit of crunch on the outside. It is definitely not necessary to melt the butter/syrup/sugar in a pan before mixing in the oats. Not sure if this made a difference, but I pulsed the mixture a fair bit, until it was a good mix of smaller and larger bits of oats, and also pushed it down very firmly in the tin with the back of a spoon before putting it in the oven. Can't wait to try these with raisins and other yummy bits and pieces in it next!
31st May, 2017
Great flapjack! I recommend using double the amount to make 12 thick flapjacks ( or more thin ones ) but I would definitely make these again!
24th Oct, 2016
Great recipe, absolutely gorgeous flapjack. I would recommend using double the ingredients as the amounts stated do not make much (or at least not enough for me!). I did a double layered flapjack - the first layer I mixed with apricot jam (about 3 tbsp); the second with crushed apple (1 medium) and cinnamon (about 2 tbsp). I did not have a food processor, so tried two alternatives seen in the comments: melting the butter and mixing myself. They both worked fine, although hand mixing took a while. 20 minutes in the oven I found is a tad too long - 15-18 works better. Remember to leave the flapjack bars in the tray to cool and firm up, this worked with me. I used maple syrup instead of golden syrup and this seemed to work well.
Mrs Jos Wilson
17th Jun, 2016
My tip is that you safe yourself a very sticky food processor and use a pan, like most flapjack recipes advise. Trying to get the whole gooey mess out was a total mare and it didn't mix very well either. Never again!
25th Aug, 2015
I used Demerara would use smaller grain brown sugar next time as sugar was a bit big and crunchy wanted it gooey. I did 4 tablespoons syrup anymore it can make flapjack hard. Next time would add just a touch more butter to make it hold better quite crumbly on outside but very nice recipe
22nd Aug, 2014
To make 28 flapjacks I varied the measurements used • 500g porridge oats • 240g butter/soya marge combo • 200g Demerara sugar • Six to eight tablespoons of golden syrup • A few handfuls of raisins It took about 25 mins in a fan oven on about 160 degrees. Yummy!
16th Aug, 2014
I used pumpkin seeds In mine!!! Try it!!!
16th Apr, 2014
I put all ingredients in the bowl, put in microwave just to soften for about 20-40 seconds mixed and put in greased tin pressed down with wooden spoon. Cooked for required time left in tin to cool came out lovely. Have to do double batches now as one is never enough and great for kids to help make.