• 150g butter
  • 75g light brown sugar
  • 3 tbsp golden syrup
  • 250g porridge oats


  • STEP 1
    Preheat the oven to 180C/160C fan oven
  • STEP 2
    Grease the bottom of a 20cm square tin then line it with baking parchment
  • STEP 3
    Put the butter, sugar and golden syrup into a medium pan and then leave so that the butter melts and stirring regularly
  • STEP 4
    Once the butter is melted, bring the pan off the heat and pour in the oats, making sure to cover each oat in the mixture
  • STEP 5
    Turn it all into the tin and make sure to spread it out evenly by using a spoon or a knife
  • STEP 6
    Bake for 25 minutes or until brown around the sides
  • STEP 7
    Remove from the oven and leave to cool down for 2-3 minutes in the tray then remove from the tray and leave a further 5 minutes
  • STEP 8
    Cut the flapjack so you have four lines down and three line across, giving you lovely rectangle flapjacks

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A star rating of 4.7 out of 5.14 ratings