Flapjacks on greaseproof paper

Yummy golden syrup flapjacks

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(202 ratings)

Prep: 15 mins Cook: 15 mins

Easy

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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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.

  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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cstrange
8th Nov, 2019
4.05
I followed the suggestion in a previous comment and reduced sugar to 90g and substituted golden syrup for Agave nectar. Delicious! Needs a step 6 - when out of the oven cut into portions with blunt knife and then leave to cool before trying to get out of the tin.
Gary Wilde's picture
Gary Wilde
2nd Nov, 2019
5.05
Good recipe. I left half of my jumbo oats whole to create more texture and a lighter finish. The more you chop them, the denser the bake. 20 minutes seems perfect. I added a handful of sultanas to the mix which worked well.
shedges76
2nd Nov, 2019
3.05
Average. Flapjack were undercooked after 15 minutes. Finally looked done by 25. Nice and chewy round the edges of the tray. ALL fell apart when I tried to get them out.
Alex Harris's picture
Alex Harris
19th Oct, 2019
1.05
Mine all fell apart! Ended up as granola, also far too sweet. If i ever used this recipe again I would change the quantities, but as I don't know what went wrong, I'm trying a different website.
Lydia Pascoe's picture
Lydia Pascoe
30th Sep, 2019
5.05
Amazing, so easy. Other recipes leave the flapjacks far too crumbly, these come out perfect every time. I slightly reduce the sugar and put in dried fruit/chocolate sometimes as they are already very sweet. Brilliant.
Kirsty.king
9th Sep, 2019
5.05
Amazing flapjack, glad I chose to follow these instructions as its the best flapjack i've ever had. I added chocolate to put on the top of it. Will be making this again. :)
ParkyMalarky
29th Aug, 2019
5.05
Great basic recipe, I reduce the sugar to 90g and mix in other ingredients depending on my mood. Favourite is chopped dates and walnuts. I melt the butter and sugars in a pan and mix in the dry ingredients. I make these weekly and have done for a long time!!
Becky DeIaney
31st Jul, 2019
5.05
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.
karen_trask
22nd Jul, 2019
5.05
Really easy and perfect!
sw18sandy
2nd Jul, 2019
5.05
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!

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Tony Stygal's picture
Tony Stygal
9th Nov, 2019
How do i save recipes to my account?
goodfoodteam's picture
goodfoodteam
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
goodfoodteam
9th Sep, 2019
Thanks for your question. We'd suggest keeping these for up to 3 days in a sealed container.
katies286
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
goodfoodteam
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.
asia_w7
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
goodfoodteam
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.
LucieWilson80
3rd Apr, 2019
What type of butter does this recipes use? Is it Stork baking spread or proper unsalted butter?
goodfoodteam's picture
goodfoodteam
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.

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Laura Robinson
31st Jan, 2019
4.05
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.
Zefer
5th Dec, 2018
5.05
9 smart points
nicxmas
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
5.05
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!
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!!!

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