Chewy buttery flapjacks are the classic British treat that everyone finds hard to resist! Made from 6 basic ingredients that you probably already have in your kitchen, these oaty bars are popular with young and old alike. Add in some chocolate chips to make chocolate chip flapjacks, or leave plain!
With crunchy caramelized edges and softer chewy middle pieces, flapjacks are a treat that has stood the test of time. Alongside other classic British bakes bourbon biscuits, chocolate tiffin and oat biscuits, they are always popular. Flapjacks are not fiddly to make at all, however there are a few tips I’ve picked up along the way of cooking them for over 30 years!
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Ingredient notes and substitutions
Please scroll down to the recipe card at the end of the post for ingredient quantities.
- Oats – after much experimenting, the combination of rolled oats (jumbo oats) and porridge oats (quick cook oats) make our favourite flapjack. The larger oats help create a chewy flapjacks, but adding the smaller ones keeps the flapjack firm and makes them slightly cakey.
- Butter – buttery flapjacks need butter! I recommend using unsalted butter and adding a pinch of salt for that hint of savoury.
- Golden syrup – helps keep these oat bars chewy. I used to always use Tate and Lyle in the UK and, while you can buy it in Australia, I find CSR golden syrup a good alternative.
How to make this easy recipe for flapjacks
Please scroll down to the recipe card at the end of the post for the full recipe.
- Melt: Gently the butter with the golden syrup and brown sugar. Once the butter has melted, let the mixture come to a boil and then bubble for 30 seconds – this helps in creating the chewy texture once the flapjacks are cooked.
- Mix: Combine the oats in a bowl with a pinch of salt, pour in the melted butter mixture and stir well to combine. You want all the oats to be coated in the buttery sugary syrup.
- Pour in tin: Pour the mixture in a lined tray, then press out to the edges with a spoon. Using the spoon, press the mixture down well, this will help stop the flapjacks from crumbling.
- Bake: Bake the flapjacks until the edges start to become a deep golden brown.
- Cool and cut: Leave the flapjacks to cool in the tin for 10-15 minutes, then while still in the tin, using a sharp knife gently score the flapjacks into 12-16 pieces. Don’t drag the knife as it will cause the flapjacks to break.
- Leave in the tin to COOL COMPLETELY. This is probably one of the most important things about making flapjacks! If you move them before – and trust me, I have done this, they smell so good and are hard to resist 😉 – they will crumble!
- Once completely cold, using the sharp knife cut into pieces. Store in an airtight container or biscuit tin.
FAQ
How do I make crunchy flapjacks?
Bake the flapjacks for an extra 5-7 minutes.
Are flapjacks gluten free?
Flapjacks should be gluten free – just check that the oats you use are gluten free.
How do I stop flapjacks from crumbling?
Press the mixture down well in to the tin before baking, leave the flapjacks to cool for 10-15 minutes before marking into pieces whilst they are still in the tin, then leave to cool completely before slicing and moving.
Can I just use one type of oats?
No, sorry! I developed this recipe to create a flapjack that had a good ‘chew’ to it. Therefore the liquid to oat ratio is suited to this. If you use all rolled oats the flapjack will crumble, and if you use all porridge oats they will be a bit dry.
Why not try…
You may also like these other classic British bakes:
Classic Chewy Flapjacks
Author: Robyn
Chewy buttery flapjacks, the classic British treat that everyone finds hard to resist! Made from a handful of basic ingredients that you probably already have in your kitchen, these oaty bars are popular with young and old alike.
Equipment
- Square baking tin 20 cm x 20 cm (8 inch x 8 inch)
Ingredients
- 125 g butter unsalted
- 55 g soft brown sugar
- 125 g golden syrup
- 110 g porridge oats (quick cook oats)
- 110 g rolled oats
- pinch salt
Instructions
- Preheat the oven to 160˚C fan / 180˚C / 320˚F convection / 356˚F.
- Line a 20 cm x 20 cm (8” x 8”) square baking tin with baking paper / baking parchment.
- In a medium saucepan, place the butter, soft brown sugar and golden syrup, and place over a medium heat. Melt, stirring occasionally.
- When the butter has melted and the brown sugar dissolved, bring the mixture up to a boil and let it boil gently for 30 seconds, then take off the heat.
- Stir the oats and a pinch of salt into the melted butter and mix well, making sure the oats are all coated in the buttery syrup.
- Pour the mixture in to the prepared baking tin and flatten out to an even layer, pressing the mixture down well with the back of a spoon.
- Place in the oven and bake for 18-20 minutes until the flapjack is golden and the edges are a deep golden.
- Let the flapjacks cool in the tin for 10 minutes before marking out the pieces using a sharp knife.
- Leave the flapjacks to cool completely in the tin, then finish cutting in to pieces.
- Store in an airtight container for up to 5 days.
Notes
STORAGE
Store in an airtight container at room temperature for up to 5 days.
Freeze: wrap the flapjacks well and freeze for up to 2 months.
INGREDIENTS NOTES
Sugar – soft brown sugar. Adds a butterscotch flavour to the flapjack bars and makes them slightly softer in texture.
Golden syrup – Tate and Lyle golden syrup is the star of old-school flapjacks, however they will work with other brands of golden syrups.
Butter – I recommend using unsalted butter and adding a pinch of salt. Because it’s melted before adding to the oats you don’t have to remember to take it out of the fridge.
Don’t forget to mark in to bars whilst warm, otherwise it can become too hard to cut.
On the flip side, don’t be tempted to remove it from the tin before it has completely cooled. It will remain soft and crumbly and fall apart in your hands if you do so.
Nutrition
Calories: 194kcalCarbohydrates: 25gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 22mgSodium: 69mgPotassium: 75mgFiber: 2gSugar: 13gVitamin A: 260IUCalcium: 15mgIron: 1mg
HAVE YOU MADE THIS RECIPE?
I’d love to see your creation!
Tag me! #atmrsjoneskitchen
Tag me! @atmrsjoneskitchen
Or just leave a comment below!
Ingredients
- 125 g butter unsalted
- ¼ c soft brown sugar
- 4 tablespoons golden syrup
- 110g * porridge oats (quick cook oats)
- 110g * rolled oats
- pinch salt
Instructions
- Preheat the oven to 160˚C fan / 180˚C / 320˚F convection / 356˚F.
- Line a 20 cm x 20 cm (8” x 8”) square baking tin with baking paper / baking parchment.
- In a medium saucepan, place the butter, soft brown sugar and golden syrup, and place over a medium heat. Melt, stirring occasionally.
- When the butter has melted and the brown sugar dissolved, bring the mixture up to a boil and let it boil gently for 30 seconds, then take off the heat.
- Stir the oats and a pinch of salt into the melted butter and mix well, making sure the oats are all coated in the buttery syrup.
- Pour the mixture in to the prepared baking tin and flatten out to an even layer, pressing the mixture down well with the back of a spoon.
- Place in the oven and bake for 18-20 minutes until the flapjack is golden and the edges are a deep golden.
- Let the flapjacks cool in the tin for 10 minutes before marking out the pieces using a sharp knife.
- Leave the flapjacks to cool completely in the tin, then finish cutting in to pieces.
- Store in an airtight container for up to 5 days.
Notes
For best results, I recommend using scales rather than cups to make this recipe.
STORAGE
Store in an airtight container at room temperature for up to 5 days.
Freeze: wrap the flapjacks well and freeze for up to 2 months.
INGREDIENTS NOTES
*Oats – 110g oats is just short of 1 cup of oats, so if using cups, don’t fill the cups quite to the top.
Sugar – soft brown sugar. Adds a butterscotch flavour to the flapjack bars and makes them slightly softer in texture.
Golden syrup – Tate and Lyle golden syrup is the star of old-school flapjacks, however they will work with other brands of golden syrups.
Butter – I recommend using unsalted butter and adding a pinch of salt. Because it’s melted before adding to the oats you don’t have to remember to take it out of the fridge.
Don’t forget to mark in to bars whilst warm, otherwise it can become too hard to cut.
On the flip side, don’t be tempted to remove it from the tin before it has completely cooled. It will remain soft and crumbly and fall apart in your hands if you do so.
Nutrition
Calories: 194kcalCarbohydrates: 25gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 22mgSodium: 69mgPotassium: 75mgFiber: 2gSugar: 13gVitamin A: 260IUCalcium: 15mgIron: 1mg
HAVE YOU MADE THIS RECIPE?
I’d love to see your creation!
Tag me! #atmrsjoneskitchen
Tag me! @atmrsjoneskitchen
Or just leave a comment below!
Ingredients
- 4½ oz butter unsalted
- ¼ c soft brown sugar
- 4 tablespoons golden syrup
- 110g * porridge oats (quick cook oats)
- 110g * rolled oats
- pinch salt
Instructions
- Preheat the oven to 160˚C fan / 180˚C / 320˚F convection / 356˚F.
- Line a 20 cm x 20 cm (8” x 8”) square baking tin with baking paper / baking parchment.
- In a medium saucepan, place the butter, soft brown sugar and golden syrup, and place over a medium heat. Melt, stirring occasionally.
- When the butter has melted and the brown sugar dissolved, bring the mixture up to a boil and let it boil gently for 30 seconds, then take off the heat.
- Stir the oats and a pinch of salt into the melted butter and mix well, making sure the oats are all coated in the buttery syrup.
- Pour the mixture in to the prepared baking tin and flatten out to an even layer, pressing the mixture down well with the back of a spoon.
- Place in the oven and bake for 18-20 minutes until the flapjack is golden and the edges are a deep golden.
- Let the flapjacks cool in the tin for 10 minutes before marking out the pieces using a sharp knife.
- Leave the flapjacks to cool completely in the tin, then finish cutting in to pieces.
- Store in an airtight container for up to 5 days.
Notes
For best results, I recommend using scales rather than cups to make this recipe.
STORAGE
Store in an airtight container at room temperature for up to 5 days.
Freeze: wrap the flapjacks well and freeze for up to 2 months.
INGREDIENTS NOTES
*Oats – 110g oats is just short of 1 cup of oats, so if using cups, don’t fill the cups quite to the top.
Sugar – soft brown sugar. Adds a butterscotch flavour to the flapjack bars and makes them slightly softer in texture.
Golden syrup – Tate and Lyle golden syrup is the star of old-school flapjacks, however they will work with other brands of golden syrups.
Butter – I recommend using unsalted butter and adding a pinch of salt. Because it’s melted before adding to the oats you don’t have to remember to take it out of the fridge.
Don’t forget to mark in to bars whilst warm, otherwise it can become too hard to cut.
On the flip side, don’t be tempted to remove it from the tin before it has completely cooled. It will remain soft and crumbly and fall apart in your hands if you do so.
Nutrition
Calories: 194kcalCarbohydrates: 25gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 22mgSodium: 69mgPotassium: 75mgFiber: 2gSugar: 13gVitamin A: 260IUCalcium: 15mgIron: 1mg
HAVE YOU MADE THIS RECIPE?
I’d love to see your creation!
Tag me! #atmrsjoneskitchen
Tag me! @atmrsjoneskitchen
Or just leave a comment below!
Let me know your thoughts!