Flapjacks on greaseproof paper

Yummy golden syrup flapjacks

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(182 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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Becky DeIaney
31st Jul, 2019
Made these last week and they were great! Went to make again and realised we had no golden syrup, so I used peanut butter instead and they still came out soft and gooey and delicious. Have then also added frozen raspberries into the mix too with another batch which was gorgeous. This recipe is delicious on its own, and also a perfect base to experiment with extra flavours from.
22nd Jul, 2019
Really easy and perfect!
2nd Jul, 2019
I've only made flapjacks using the "melt the butter/sugar/syrup and add in the oats" method so was curious about this (read the recipe many times and checked the comments!) but have to say I'm quite impressed. Perhaps a little oily (maybe try a little less butter) but I was also quite generous with the golden syrup. Thumbs up!
15th Mar, 2019
I did Lala S's method which is to melt the butter (dairy free marg actually) and then bung everything else in and mix well. Really simple and delicious.
Lala S
7th Mar, 2019
I made this with my 8yr old.. came out great. But instead of mixing it in processor.. i melted the butter sugar and golden syrup in pan first then mixed in the oats and cooked in oven for about 10 mins.. before melting some dark chocolate and poured over the top.. came out really nice!! Very happy with end product.. But didnt last long.. Oops. Hehe
26th Feb, 2019
Reading some of these comments it has left me rather puzzled as to how so many people have gone wrong with this recipe. I’ve made two batches now and they have both gone down very well. And extremely simple.. it’s just 4 ingredients people lol.
2nd Feb, 2019
Super delicious, everyone enjoyed them and went down quick
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.


16th Aug, 2019
If I wanted to add mixed fruit to the recipe, how do I need to change the quantities of the other ingredients? Do I need to use less sugar or increase the amount of butter?
6th Aug, 2019
Do you have to use a food processor? And does the butter have to be melted. Last question: How do you know when the flapjacks are finished mixing? I’m asking because I’m making these for my study group tomorrow of 24 people and I want to make sure their perfect
3rd Apr, 2019
What type of butter does this recipes use? Is it Stork baking spread or proper unsalted butter?
goodfoodteam's picture
7th Apr, 2019
Thanks for your question. This recipe uses butter - you can use any butter ie salted, slightly salted or unsalted depending on your preference.
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.


Laura Robinson
31st Jan, 2019
I have made flapjacks before so didnt bother with the method, just warmed the butter and sugar in pyrex mixing bowl while the oven warmed up. I used 400g of aldi swiss style muesli, scaled up the butter but used half utterly butterly and half granulated sugar as i was low on supplies, made my best flapjacks ever. 9 inch square tin. Flapjacks should expand in oven, so gently squash back into shape while they cool down with spatular or potato masher to maintain form.
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!!!


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