Flapjacks on greaseproof paper

Yummy golden syrup flapjacks

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(230 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


  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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18th Mar, 2020
I have discovered that if you put them in the oven and forget all about them while you do a crossword, they come out as a crunchy biscuit. Quite a nice one to dunk!
David Williams's picture
David Williams
11th Feb, 2020
Ridiculous to use food processor as one finishes up with a claggy heap.Much better to melt butter/sugar in pan then add oats
Trudy Wren's picture
Trudy Wren
9th Feb, 2020
This is the worst flapjack recipe i have ever used! truly awful way to mix the dough as it doesn't mix properly
23rd Jan, 2020
I bake these most weeks for lunchboxes. I did find the original recipe over sweet like many of the other reviewers, so I use 75g of sugar but always use the 3 tablespoons of Golden syrup (recipe says 2-3) I also usually add about 20g of flour as I find it helps to bind them a little better.
Moss Guy's picture
Moss Guy
12th Nov, 2019
Dump the sugar all together and give it a touch more syrup, also helps with binding without being over sweet.
8th Nov, 2019
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
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.
2nd Nov, 2019
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
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
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.


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.


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.
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!
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
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!
16th Aug, 2014
I used pumpkin seeds In mine!!! Try it!!!


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