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.
Loz says
Would you be able to add strawberry jam to this recipe? Assuming that would change the cooking time and other quantities?
Erren's Kitchen says
Hi Loz, I’ve never tried this, I think the extra sugar might change the consistency and they could end up being too chewy. I’m sorry I can’t be of any more help 🙂
Joan says
I just made these and ate the whole pan myself in two days. They are DELICIOUS! I didn’t have golden syrup here in Canada so i used honey and barley malt syrup. I reduced the sugar by half and these were buttery and delicious. Thank you for this recipe, it’s a winner!
Erren's Kitchen says
I’m so glad you managed to adapt the recipe! Thank you for the feedback 🙂
Iris Benston says
Hi, I love and constantly use this recipe. But why did you remove a Golden Syrup recipe? I remember it was on your website as well, but now it’s gone.
Erren Hart says
Hi Iris, I’m so glad you like the recipe! Do you mean the link to buy it? There is a link in the recipe.
Aeman Ahmed says
Love these flapjacks and religiously make them once a week now and so pretty much know the recipe off by heart.
I usually drizzle melted dark chocolate over them once they’ve cooled and family and neighbours absolute adore them!
An absolute go-to recipe and far superior than any shop-bought flapjacks
Big thanks Erren!
Erren's Kitchen says
Thank you so much Aeman, I’m so pleased you like the recipe 🙂
Peridot says
In the US a flapjack is a pancake, aka a hotcake.
Not quite what I expected but it looks very tasty. I shall try these after my next market day.
Erren's Kitchen says
Hi, yes that’s right, this is a British flapjack, they are delicious, I hope you do try it 🙂
Gaz says
I’m English. I live in the US. I’m a bloke. I do the cooking in our house. 🙂 This recipe is authentic and brilliant! Thank you!
Erren Hart says
I’m delighted to hear you liked it so much! 🙂
Cathy says
These are delicious! This is something new to me, as I know “flapjacks” as pancakes in the US. But it sounded so good I had to try it! I did have golden syrup on hand that I had ordered from Amazon, since I am obsessed with The British Bakeoff show and a lot of their recipes call for it. I was in a lazy mood and melted the butter, sugar, vanilla and golden syrup in a slightly dirty 8 inch round cast iron skillet that I had made naan breads in the night before. Then stirred in the oats, and put in the oven at 375F for 15 minutes. in the same cast iron skillet. I should have known that this would greatly reduce the cook time with using a hot skillet! So I ended up with very delicious, but what I would consider on the crispy side flapjacks. Next time I will cut down to 10 minutes if I am going to use the cast iron skillet. You did say to watch it for browning on the edges in your instructions, but alas I did not! No matter, even though I would prefer more chewy next time it was a great learning experience, and the flavor is so good! I can see this recipe being a regular rotation in my house! Thank you!
Erren's Kitchen says
Wow thank you Cathy, I’m glad you enjoyed them anyway. I have a few British recipes you might like, I hope you keep baking 🙂