Flapjacks on greaseproof paper

Yummy golden syrup flapjacks

  • 1
  • 2
  • 3
  • 4
  • 5
(98 ratings)

Prep: 15 mins Cook: 15 mins


Makes 12

Bake our 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
Save to My Good Food
Please sign in or register to save recipes.


  • 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. Put all the ingredients in a food processor and pulse until mixed, but be careful not to overmix otherwise the oats may lose their texture. 

  2. 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. Bake for around 15 minutes until golden brown.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
28th Apr, 2018
Terrible! Burnt the flapjack to a crisp!! Either needs a shorter time or on a lower heat. Also, not enough oats. Wanted chewy flapjack not teethbreaking flapjack!
21st Apr, 2018
Worst flapjacks I have ever had and I am a lover of flapjacks! They just fell apart and had no texture. Make them the old fashioned way in a pan for proper results!
Jena Leach's picture
Jena Leach
22nd Mar, 2018
Absolutely perfect if you’re looking to break your teeth. Finding it hard to understand how this has 5 stars?!? Tried this twice and had the same outcome. Absolutely awful.
26th Feb, 2018
Third attempt today first attempt there were really gooey and didn’t come out good, second attempt came out rock solid and third attemp just falling apart what am I doing wrong ???
13th Mar, 2018
Recipe doesn't say, but leave to cool in tin. If I can stand to wait that long I leave them until they're completely cold. Torture !
18th Feb, 2018
This is a lovely recipe that I always go to fit flapjacks. However I don't use a food processor, I just melt the butter,syrup and sugar in a pan then add the oats. I don't change the ingredients at all.
Sapphire Louise Douglas's picture
Sapphire Louise...
14th Jan, 2018
I believe you don’t need a processor If you’ve got rolled oats you’re fine
18th Oct, 2017
I love making flapjacks and I unfortunately lost my recipe book and found this recipe however I altered it using just the ingredients and not the method. I melted the butter, sugar and half a tin of golden syrup in a pan until it started to simmer and then I poured it over the oats in a bowl and mixed adding the other half of the tin of golden syrup to make them extra gooey, I also doubled the quantities of butter, sugar and oats to make more. I then top with melted milk and white chocolate. They come out amazingly, my boyfriend cant get enough of them.
17th Oct, 2017
If you haven’t got a food processor what could you use instead?
4th Feb, 2017
I have a really sweet tooth, but am also trying to be healthy & reduce the sugar in all my baking. I've recently discovered a sugar brand that does brown sugar & stevia. You only need to use 1/2 the amount to achieve the same sweetness. I replaced the sugar in this recipie with this sugar/stevia (also using an extra 15% less, as these would be overly sweet otherwise - as others have commented. I also sprinkled them with extra oats & sesame seeds before baking. They were absolutely delicious...I am very glad to have discovered this stevia stuff!


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?
16th Apr, 2014
I use a standard size loaf tin which works really well.
23rd Jan, 2014
What size tin did you use?
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.
29th Mar, 2014
I didn't use the recipient what I did was: First I turned on the oven to the same time the recipie says, then I greased my tin then weighed all my ingredients and I doubled them Then I melted the butter in a pan, once melted I added in the sugar and golden syrup then mixed them all together Then I added in the oats and mixed together until all the oats were covered in the mixture I then poured all the mixture into the tin and evened it out and flattened it out then put it into the oven for 20 minutes till golden brown Once their out carefully cut them into strips up and down and side to side then leave them to cool down and they should be great:) Enjoy hope this helped some of you:)
20th Mar, 2014
I have made this a few times and it's a great recipie for adding whatever you want to it. I've done fig and almond, there's lime and coconut in the oven now (smells divine)! The method doesn't say to leave the flapjack to cool in the tin before removing and cutting up. Perhaps that's where some of the negative commenters are going wrong? This advice comes from my own bitterly disappointing experience!!
19th Mar, 2014
This recipe is amazing! I didn't use a food processor but mixed by hand so as not to shred the oats. I would recommend doubling the mixture as it doesn't cover the base of my tray as the recipe is stated. Once the mixture has turned golden brown in the oven you can take it out. It may still feel soft but they firm up as they cool. I have noticed that a few comments have suggested that they never went firm but this wasn't the case for me. Enjoy!!!