Our easy homemade flapjacks recipe will have you whipping up a batch in no time. No need to worry about complex ingredients or lengthy instructions. Our step-by-step guide will walk you through the entire process, making it a breeze for both experienced and novice cooks alike. So ditch the store-bought option and dive into the world of homemade goodness!
Why Bake Our Easy Flapjack Recipe?
Oaty, chewy and deliciously-sweet, our flapjacks are the perfect teatime treat or addition to a packed lunch. With just six ingredients, these flapjacks are so easy to bake and ready in just half an hour.
Flapjacks will keep in an airtight container at room temperature for up to two weeks.
Top Tips
Using a wooden spoon for mixing flapjack is recommended it is:
Gentle on Ingredients: Wooden spoons are less likely to damage the oats and other ingredients, helping to maintain the desired texture of the flapjack.
Heat Resistance: Wooden spoons don’t conduct heat, making them comfortable to hold when mixing hot ingredients.
Non-Reactive: Wood is non-reactive, meaning it won’t interact with ingredients or alter the taste of your mixture.
Sturdy and Durable: Wooden spoons are strong and durable, ideal for mixing thick, sticky mixtures.
No golden syrup? We have the yummiest of solutions with our honey and maple flapjack recipes, guaranteed to vanish in minutes.
Variations
How about adding some festive feels to your flapjacks with our mince pie flapjack recipe created by John Whaite.
We also have a tangy alternative with our Rhubarb Crumble Slices Recipe that is so good you'll want to keep it all to yourself!
6 ingredients6 steps
Gluten Free
Nut Free
Vegetarian
Ingredients
MetricImperial
For the Flapjack
225gUnsalted butter (softened)
3 tbspSilver Spoon Golden Syrup
1 tbspMaple syrup
340gPorridge oats
170gBillington's Unrefined Golden Caster Sugar
1/4 tspSalt
Utensils
28 x 18 x 3cm or 11 x 7 x 1.2in tin
Saucepan
Baking paper
Palette knife
Nutritional information per 47g serving
Energy 249cal
Fat 13g
of which Saturates 7.7g
Carbohydrates 29g
of which Sugars 15g
Protein 2.7g
Salt 0.1g
Method
Step 1
Preheat the oven to 180°C (fan 160°C, gas mark 4). Line a tin with baking paper, the tin should approx. measure 28cm x 18cm x 3cm or 11in x 7in x 1.2in
Step 2
In a large pan gently heat the butter, golden syrup, and maple syrup. Heat until the butter is melted, do not boil.
Tip: Using a wooden spoon is advised.
Ingredients for this step
225gUnsalted butter (softened)
3 tbspSilver Spoon Golden Syrup
1 tbspMaple syrup
Step 3
Remove pan from the heat and add in the oats, sugar, and salt. Mix well until all the oats are coated in the butter mixture.
Ingredients for this step
340gPorridge oats
1/4 tspSalt
Step 4
Put the mixture into the prepared tin and smooth evenly into the corners.
Step 5
Bake in the oven for approximately 15-18 minutes until golden brown.
Step 6
Remove the tin from the oven and allow to cool for a short while. With a palette knife lightly mark out into 16 pieces before it sets. Cut up when cold.
