Golden orange & walnut flapjacks

Golden orange & walnut flapjacks

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(36 ratings)

Takes 45-55 minutes


Cuts into 12 pieces

Enjoy a tasty treat with golden orange & walnut flapjacks

Nutrition and extra info

Nutrition: per serving

  • kcal455
  • fat22g
  • saturates12g
  • carbs60g
  • sugars36g
  • fibre4g
  • protein7g
  • salt0.12g
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  • 250g unsalted butter, chopped into pieces
  • 250g golden caster sugar
  • 175g golden syrup
    Golden syrup

    Golden syrup

    goal-dun sir-rup

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

  • 425g porridge oats
  • 50g/2oz walnut pieces



    Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…

  • finely grated zest of 1 large orange



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 3 tbsp fine-cut orange marmalade


  1. Preheat the oven to 180C/gas 4/fan 160C and generously butter a 28 x 18cm 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.

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Comments, questions and tips

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10th Jul, 2019
The best, tastiest flapjack around. I am always being asked to make for birthdays, tray bake sales etc. I must have had made it ten times now, love it. Thank you.
31st May, 2019
This recipe is the horriblest recipe I have ever made for flapjacks. There gooey, sticky, can't get them out the tin & yes I did follow recipe. My advice bake something else.
26th Oct, 2017
Really easy and tasty. Delicious without the marmalade as you can taste the zest. Only problem is there is an error with the tin size. It says 28x8cm which is really narrow - don't even know if that exists and I can't see how you'd get 12 slices from it. I used a 20x20cm one which gave me 12 chunky slices and cooked perfectly in the time.
26th Mar, 2016
Took on board some of the earlier comments... Used half the amount of sugar and put the marmalade into the mixture rather than adding on top after cooking. The outcome was delicious and not overly sweet. Baked in a standard tray bake tin, roughly 23x32cm. Perfect.
22nd Oct, 2014
easy to make, but it was too rich and too sweet for us.
14th Sep, 2014
yummy!!! easy to make and will incorporate the marmalade next time........ only negative is that i would recommend a slightly deeper tin but that maybe due to my equipment. a must bake
15th Apr, 2014
I made these today, with just half the caster sugar and I melted the marmalade in with the fat/sugar/syrup mixture. I have to say they are absolutely scrumptious! Definitely sweet enough. If you like nuts then double the walnut amount. 50g in such a large mix gets totally lost but its all down to preference. Shall be making these again :)
25th Feb, 2014
This had become a family favourite - it gets eaten before I get chance to put on the marmalade. I actually included the marmalade in the mixture the first time I made it as I didn't read the recipe properly, and it was also lovely.
blacksabbath's picture
13th Feb, 2014
Very nice. Think I overdid it with the marmalade but most edible.
22nd May, 2013
Easy and delicious


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