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.
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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.
Sho says
Hello Erren, can I had raisins/sultanas and if so will there be any other changes to the classic recipe
Erren's Kitchen says
No, it won’t change anything at all! Let me know how it goes Sho!
Julie McLaren says
I think 375 degrees is too hot, mine were bubbling in the oven and therefore ended up with candied edges. I’ll try 350 degrees next time. Anyone trying out this recipe should definitely line their pan with parchment paper (overlapping the pan handles/sides on two sides) because doing so will help lift it out of the cooled pan, for final separation of the squares. Because mine developed candied edges, only the inner pieces were anything like the chewy flapjacks I made in school in the UK; maybe we didn’t use sugar at all, it’s possible we only used golden syrup? Thanks for posting the recipe and getting me experimenting again, baking things my grandmother probably made without any written down recipe.
Erren's Kitchen says
Thank you for your feedback and your pointers, I’m glad I could inspire you again!
Krista says
What a great recipe! I cannot wait to try it!
Taylor says
I’ve never tried these before…they look delicious! Must try soon!
Beth Pierce says
These sound deliciously sweet and crunchy! Looking forward to enjoying these!
Erren's Kitchen says
Thank you, Beth!
Sara Welch says
I’ve never given flapjacks a try, but you make these look so easy and delicious; I am going to give these a shot over spring break!
Erren's Kitchen says
You won’t regret it, Sara!
Katerina @ diethood .com says
I have never had one of these, but they sound amazing!! I will definitely be trying this!
Erren's Kitchen says
Katerina, you will love them!
Shannon Graham says
I had always thought flapjacks were pancakes! These look so good and I love that I learned something new from it too!
Erren's Kitchen says
I know it is strange how so many words can be so many different things!
Terri says
I can’t believe I’ve never heard of these ! I’ve made many of your recipes and have never been disappointed. I’ll be making these very soon – excellent timing for Maple Syrup season. Thanks.
Erren's Kitchen says
Your feedback has made my day, Terri!
Jan Counts says
What kind of syrup u say golden
Erren Hart says
Hi Jan, if you look in the post there is an explanation for what golden syrup is.
Patricia M Madden says
Hi Jan, You probably have your answer by now. FYI, Stop & Shop carries Lyles Syrup in their Specialty aisle along with other British products.
Erren Hart says
Thanks, Jan!