Flapjacks on greaseproof paper

Yummy golden syrup flapjacks

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(109 ratings)

Prep: 15 mins Cook: 15 mins

Easy

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
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Ingredients

  • 250g jumbo porridge oats
  • 125g butter
    Butter

    Butter

    butt-err

    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

Method

  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.

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Comments, questions and tips

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jaynepearson
8th Aug, 2018
5.05
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
5.05
Love this but I melt the butter to mix it in an so gooey wen it's done !!
Taddygirl
1st Jul, 2018
5.05
Best flapjack recipe ever!
stellahargreaves
23rd Jun, 2018
2.05
Completely fell apart. I put them in for longer in the oven, yet that made no difference. I've tried it twice following the recipe.... but no luck unfortunately :( Tastes good as crumbs?
Kayleigh Goldsbrough's picture
Kayleigh Goldsbrough
20th Jul, 2018
5.05
Try melting the butter an hand mixing it all together it might help
Patapit
10th Jun, 2018
5.05
Terrific! I use double quantity for 20x20 pan, so mine are really chunky and filling.
atlaswoods18
6th Jun, 2018
4.05
Worked out well. Took previous comments on board. Had the temp a little lower and I didn't blend the ingredients. Just melted the butter,sugar and golden syrup in a pan them added the oats.
Madgieem
28th Apr, 2018
1.05
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!
annekeeley
21st Apr, 2018
1.05
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
1.05
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.

Pages

bettyboo123
31st Jul, 2018
can these flapjacks be frozen
goodfoodteam's picture
goodfoodteam
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
5.05
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.
giantpurplesquirrel
23rd Jan, 2014
What size tin did you use?
carowe01
16th Apr, 2014
5.05
I use a standard size loaf tin which works really well.
giantpurplesquirrel
23rd Jan, 2014
What size tin did you use?
asverdloff
31st May, 2017
5.05
Great flapjack! I recommend using double the amount to make 12 thick flapjacks ( or more thin ones ) but I would definitely make these again!
daniel178
24th Oct, 2016
5.05
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!
Pumpkineater84
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
emmama
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!
roxyroro
16th Aug, 2014
I used pumpkin seeds In mine!!! Try it!!!
CazzyDJ
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.
MrsBlueEyesxo
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:)
Chromepete
20th Mar, 2014
5.05
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!!
BigDanTheMuffinMan
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!!!