Flapjacks on greaseproof paper

Yummy golden syrup flapjacks

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(315 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 a dairy product made from separating whole milk or cream into fat and…

  • 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 translucent, golden-amber coloured, sweet syrup, which can only be produced…


  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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27th Jun, 2020
I made this with my 2 year old and we doubled the ingredients (simply just to make more), and added in about 8-9 heaped tablespoons of golden syrup and some raisins. Very moist and tastes delicious!
Jennifer Rawlins
19th Jun, 2020
Felt obliged to review due to the comments. Made this with my 5 and 2 year old today so quick and easy and they turned out delicious not dry or crumbly at all. I didn't use a food processor though just mixed all the ingredients together using a spoon.
18th Jun, 2020
I see people are saying the recipe is too crumbly. I didnt put the ingredients in the processor but melted the butter in a pan and added the other ingredients. When I put the mixture in the tin I pressed the mixture down with the back of a spoon and baked for 23 mins. When out of the oven I let it cool completely before removing from the tin. It was just right. I'll be using this recipe again as it was a hit with the family.
Michael Barnes's picture
Michael Barnes
16th Jun, 2020
Some of the comments on here are just nonsense, the recipe works just fine...if it doesn’t work for you then you are the problem, not the recipe. Don’t use the food mixer as it’s just a mess...melt the butter and sugar in a bowl and add the oats and syrup....mix with a soon...pour into a greased tray and bake. Some of the things people describe on here clearly show they’re not following the instructions or the recipe correctly....but would rather blame the recipe than take the blame for poor results themselves.
31st May, 2020
I make this at least twice a week for my family to snack on when they need a treat. I reduce the sugar by 25g and mix different dried fruits/nuts in depending on what I have. Walnut and dates are a hit. I melt the butter, syrup and sugar in a pan and stir in the oats. Bake for 23mins. My own version but I knock it up in minutes! Can be crumbly sometimes but healthier, no one ever complains!
W.P. Aesthetics's picture
W.P. Aesthetics
24th May, 2020
I made these last week and the family loved them so much I made them again today and this time added glace cherries I did the mixing by hand and it was quick and simply and the flap jacks with and without the cherries were delicious.
23rd May, 2020
I can’t see how this recipe has gone wrong for so many. I’ll never melt butter and golden syrup together again! You can reduce the butter (works with 100g) but my family are big butter fans and love the richer version with the full quantity. Adding 1 tsp of ground ginger is a hit too. I’ve made these 5 or 6 times now and they’ve been perfect every time.
20th May, 2020
Best flapjacks we've made. My daughter blitzed the butter with a few oats first, so not to over mix, then added the rest, with the full 3 tbsp of golden syrup. Soft, delicious flapjacks, without the normal "break your teeth" issue.
18th May, 2020
Absolute waste of time and ingredients. Terrible recipe, do not use if you want flapjacks that stay together. Only saving grace is that the crumbs are vaguely edible. Do not make.
18th May, 2020
And meant to add to my comment that like many others, I didn't go with the food processor method - just melted the butter and sugar + syrup in a pan like my mum used to when I was a kid. Much less faff!


Tony Stygal's picture
Tony Stygal
9th Nov, 2019
How do i save recipes to my account?
goodfoodteam's picture
10th Nov, 2019
Thanks for your question. You need to click on the 'Save to my Good Food button underneath the main recipe image. You can then view the recipes you've saved by clicking on the green button at the very top right of the page where it says 'Hello' and your name.
Crazy Chipmunk
2nd Sep, 2019
If they was stored in an airtight container how long would they last without affecting the texture or taste
goodfoodteam's picture
9th Sep, 2019
Thanks for your question. We'd suggest keeping these for up to 3 days in a sealed container.
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?
goodfoodteam's picture
20th Aug, 2019
Thanks for your question. You can add a small handful of dried mixed fruit (chop larger fruits) to the recipe without changing the other ingredients.
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
goodfoodteam's picture
20th Aug, 2019
Thanks for your question. You can do this without a food processor if necessary. The texture will be coarser. Use softened butter - you'll know the flapjacks are mixed when the ingredients are fully combined.
LuciecWilson's picture
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.


Alexa Walters's picture
Alexa Walters
25th May, 2020
This recipe is very tasty! I added roughly three and a half tablespoons of syrup. Reading some of the of the comments, I see that people are annoyed that the flapjacks came out flaky/a big pile of crumbs; after taking them out the oven, put in the fridge and leave overnight! This makes them more solid! Hope this helped!
Yacmine Bouketta's picture
Yacmine Bouketta
15th May, 2020
AMAZING! THIS WAS SOOOO NICE FIVE STAR! Top Tip: Let it cool down and then it will be more nicer!
Steve Finnerty's picture
Steve Finnerty
21st Apr, 2020
Forget the food processor. Used normal porridge oats, mixed the ingediants in a panand and added 5 tablespoons of Golden Syrup for the correct consistency. Quick and easy!
Joe Miller's picture
Joe Miller
14th Apr, 2020
Scrap the food processor, melt butter in a pan then add the other stuff instead.
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.


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