Golden orange & walnut flapjacks

Golden orange & walnut flapjacks

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(38 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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kermitshros's picture
30th Sep, 2009
made a lovely pecan and date variation!
9th Sep, 2009
Lovely, but very very sweet!
28th Jul, 2009
Suggestion for Emma, measuring gooey stuff like syrup is best done by weight as what is exactly 1tablespoon of the icky sticky stuff? I suggest you try weighing the syrup on top of one of the dry ingredients so as not to mess up the scale pan, or you could put the tin of syrup on the scale and SUBTRACT the amount of syrup you require with absolutely no mess, hpoe this helps
25th Jun, 2009
Me again. Got all the ingredients, but gosh that is a lot of butter!! Has anyone tried to reduce the butter. I'm sure it's the butter which helps with the chewiness etc. ....but a whole pack?!
16th Jun, 2009
Will be trying these soon, but I wish recipes with golden syrup would measure it in tbsp, it's so much easier than pouring into scales and then trying to get it all out again!!
25th May, 2009
Used a bit less sugar (about 220g) and they turned out brilliant. Very tasty and lovely and chewy....can't imagine them lasting very long!
21st May, 2009
Just made these again for colleagues at work. Left off the marmalade glaze as that is rather sweet for some tastes. Everyone wanted the recipe. I cook these in a 28 X 18 Swiss roll tin (see my comment earlier) but you need to put it on a baking tray as the mixture overflows just a bit. Agree with Sarah that getting them out of the tin can be difficult, especially the first one, but if you leave them overnight to cool it is much easier.
11th May, 2009
flapjacks i've made before have gone really hard quickly, but these are still soft and chewy days later. Only problem i had was getting them out of the tin, may line it next time.
26th Mar, 2009
Delicious and keep very well.
15th Mar, 2009
Made these with a friend and her son, but had a trial run before hand. First time round I found them far too sweet so decided to reduce the sugar to 220g. Second time around they were absolutely perfect!! Between 4 of us we demolished the lot in one afternoon!!


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