This easy recipe for Classic British Flapjacks makes a simple treat that can be made by anyone from amateur bakers to seasoned professionals.
Why This Recipe Works
- Brown sugar adds richness and caramel undertones.
- Vanilla adds warmth and depth of flavor.
- Salted butter seasons the recipe and balances the sweetness.
What Is A Flapjack?
A flapjack is an oat bar popular in the UK. They’re typically made with butter, oats, and Golden Syrup (paid link). Although they’re often made at home, they are commonly found in British bakeries or ready-made in grocery stores and shops. They are sold plain or with additions such as peanut butter (like in my Peanut Butter Flapjacks) chocolate chips, raisins, or dried apricots (as pictured below).
Chewy vs. Crunchy
This is a timeless debate in Britain. Some think crispy and just as many will say chewy. It really comes down to personal preference and it can be easily adapted. You can make them thick and chewy by using a smaller pan, or if you prefer them crunchy, spread them thinner. In my opinion, it should be somewhere in between. I typically use an 8×8 inch (20 cm) pan. If you like a crispier flapjack, use a larger baking pan and bake them at a higher temperature.
Ingredient Notes
Oats: For this recipe, I used quick cook oats in the US, and in the UK both jumbo porridge oats and rolled oats work well. These products are very different, so if you live in the UK, please use the metric recipe which is measurements for UK ingredients, not a conversion.
Syrup: This recipe calls for Golden Syrup, which is commonly used in British baking (it can be found in the baking section of American grocery stores). If you can’t find it and you’re in the US, I recommend using dark corn syrup, maple syrup, or honey.
How to Make Classic British Flapjacks
Start with melting butter in a pan with syrup, brown sugar, mixing over medium-low heat until well combined and fluid. You want to mix well so that no separation of the butter is visible.
Add the oats to the pan with the syrup mixture. I’ve seen a lot of recipes add it to a bowl with the oats, and I’ve never understood why you’d want to dirty another bowl when you can do it all in one pot.
Coat the oats well with the syrup mixture. This would be a great time to add some chocolate chips or dried fruit if you like to customize your flapjacks.
Add the mixture into your prepared pan.
Spread the into the pan evenly with the back of a spoon or rubber spatula, making sure it’s nice and flat. Bake until set. If you don’t like a crisp edge, try using a damp cake wrap (paid link). This will cool down the sides and stop the edges from browning too quickly.
Baking time can be anywhere from 20 to 30 minutes, for a softer, chewier flapjack, bake until they are starting to firm (around 20 minutes). If you prefer them crisper, cook them longer, but keep in mind your flapjacks will firm up and crisp more as they cool.
Allow cooling for ten minutes before slicing into bars.
Serve and enjoy!
Erren’s Top Tips
- I recommend using quick cook oats, but if old-fashioned is all you have, cut the measurement down to 2 cups and increase the golden syrup to 6 tablespoons.
- Lining your pan with baking paper will make removing the flapjacks from the pan easier.
- Can’t find golden syrup? Use dark corn syrup in its place.
- When melting the butter and sugar together, cook over low heat. Higher heat can end up hard and taffy-like.
- To avoid a greasy flapjack, mix the butter and sugar mixture well until you see no sign of melted butter.
- When baking, watch closely and remove from the oven when the edges are golden. Overcooking may result in a hard, crunchy flapjack.
- For a crisper flapjack, use a shallower baking pan and bake at a higher temperature.
- For a more cake-like, fluffy flapjack, skip the stovetop and instead add all the ingredients to a food processor, blitz it all together, and spread the mixture into the pan. Then bake as directed.
- Try using a damp cake wrap if you don’t like a crisp edge (paid link). It will cool down the sides and stop the edges from browning too quickly.
Make ahead and Freezing Instructions
- Flapjacks can be made ahead stored covered at room temperature for up to 3 days.
- To Freeze: Just cut, then freeze on a baking tray for individual bars. Then transfer to an airtight freezer-safe container and freezer for up to three months. Thaw overnight before serving.
Did you make this?
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Let’s Make Classic British Flapjacks
Ingredients
- ½ cup salted butter (1 stick) cubed
- ½ cup brown sugar packed
- 5 tablespoons golden syrup or dark corn syrup
- 1 teaspoon vanilla
- 2⅓ cups quick-cooking oats See notes for using old fashion oats
Instructions
- Preheat the oven to 325°F/163°C (with the fan or convection setting turned off)
- Grease and line an 8-inch square baking pan.
- Melt the butter in a pan over medium-low heat. Add the brown sugar, syrup, vanilla and cook until the sugar is dissolved and fluid. Remove from heat and whisk until there is no visible melted butter and the mixture resembles melted caramel.
- Add the oats and mix until well coated.
- Spread into the prepared pan and press evenly with the back of a spoon or spatula.
- Bake until they start to firm. This will take 20–30 minutes, use the shorter cooking time for more chewy flapjacks and longer if you prefer them crisper. The flapjacks will firm and crisp more as they cool.
- Store covered at room temperature for up to 3 days.
Tips + Notes
- In the US, I recommend using quick cook oats, but if old fashion is all you have, cut the measurement down to 2 cups, and increase the golden syrup to 6 tablespoons.
- Lining your pan with baking paper will make it easier to remove the flapjacks from the pan.
- Can’t find golden syrup? Use dark corn syrup in its place.
- When melting the butter and sugar together, cook over low heat. Higher heat can end up hard and taffy-like.
- To avoid a greasy flapjack, mix the butter and sugar mixture well until you see no sign of melted butter.
- When baking, watch closely and remove from the oven when the edges are golden. Overcooking may result in a hard, crunchy flapjack.
- For a crisper flapjack, use a shallower baking pan and bake at a higher temperature.
- For a more cake-like, fluffy flapjack, skip the stovetop and instead, add all the ingredients to a food processor, blitz it all together, and spread the mixture into the pan. Then bake as directed.
- If you don’t like a crisp edge, try using a damp cake wrap (paid link). This will cool down the sides and stop the edges from browning too quickly.
Nutrition Information:
This recipe was originally posted in Oct of 2019 but was republished in 2022 with new instructions, tips, and step-by-step instructions.
Cindy Riddle says
Loved the recipe! I’d recommend allowing the mixture to cool a bit before adding chocolate chips. I used the mini ones and they melted right into the bars as I mixed them in. They were still great!
Erren's Kitchen says
That is a great suggestion, Cindy! Thank you!! I am glad you enjoyed them! 🥰
Rebekah F. says
I remember eating a fabulous (semi-cakey) flapjack in Kensington Gardens during my travels to England and haven’t found a recipe that captures it quite the same. This recipe has been the best one so far!
I mixed everything in the food processor like the notes said and loved the simplicity and texture that resulted. I think I may reduce the brown sugar next time just for my personal preference. I loved eating this flapjack with some fresh fruit and tea; this will also be a nice afternoon pick-me-up.
Thank you Erren!
Erren Hart says
Thank you for trying the recipe; I’m glad it was a success! Having a recipe that brings back memories of travels and experiences is always great. Adjusting the sugar to your personal preference is a great idea, and I’m happy to hear that it went well with fresh fruit and tea. I hope you enjoy making it again in the future!