Traditional Flapjack is one of the quickest, easiest and importantly cheap baked goods to make and this flapjack recipe, delicious as it is, also has many variations making it even more delicious, see our note below.
Traditional flapjack is also healthy as it is made mainly from oats which are full of iron, zinc and vitamin B, so you can eat them without too much guilt.
- 4 ½ oz/ 6 tbsp Golden Syrup or corn syrup
- 2 sticks/200g unsalted butter
- 12 oz/330g porridge oats
Preheat the oven to 350°F/180°C/Gas 4
- Butter a 9″x 13″/23cm x 33cm Swiss roll tin and line the base with baking parchment.
- Place the syrup and butter into a large saucepan and heat gently until the butter has melted into the syrup and stir well. Make sure you add all the golden syrup, sometimes it is hard to get it exact and more is always better than less if you want your flapjack gooey but not falling apart.
- Put the oats into a roomy baking bowl, add a pinch of salt then pour over the butter and syrup mixture and stir to coat the oats.
- Pour the mixture into the prepared tin and spread evenly to fill the tin making sure the surface is even.
- Bake in the preheated oven for 25 minutes or until golden brown. Remove from the oven while the flapjack is still slightly soft, they will harden once cool.
- Place the tin on a wire cooling rack and cut the flapjack into squares and leave in the tin until completely cold.
The flapjack keeps well stored in an airtight tin.
The recipe above is a traditional flapjack, but there are also many, many alternatives – restricted by your imagination. Below are a few of my favourite flapjacks, so fun to ring the changes.
The method of making these alternative flapjack recipes if the same as above just vary the quantities and ingredients as follows.
Coconut Flapjack – use the same amount of oats and add in 2oz/55g of dessicated coconut and continue with the recipes above.
Apricot and Honey Flapjack – a healthier recipe than the traditional flapjack. Make using 3½oz/100g butter with 3oz/85g soft brown sugar and 3 tbsp honey, 12 oz/350g oats mixed with 3½oz/100g dried apricots, finely chopped and 1 small banana, mashed.
Nuts and Seeds – add 2 tbsp chopped mixed nuts and 2 tbsp of mixed seeds such as pumpkin and/or sunflower to the basic mixture.