This easy recipe for Classic British Flapjacks makes a simple treat that can be made by anyone from amateur bakers to seasoned professionals.
An Easy Britsh Flapjack
When I lived in England, this was a treat I loved from the start. I mean what’s not to love? Oats coated in sweet buttery syrup – Amazing! These crisp, chewy bars are a sweet treat the whole family will devour!
Being so easy, this is a great recipe to get the kids in the kitchen. All you do is melt butter, brown sugar, and golden syrup in a pan, add the oats, and coat before baking – once you see how simple they are to throw together, you’ll be making them on a regular basis!
Watch How to Make Britsh Flapjacks
Why This Recipe Works
- The addition of brown sugar adds an extra depth of flavor you won’t get with the syrup alone.
- Using salted butter adds more flavor than with recipes made with unsalted butter.
- The simple recipe makes it a dessert anyone can make regardless of the baking skill level.
What Is A Flapjack
A flapjack is an oat bar popular in the UK. They’re typically made with butter, oats, and Golden Syrup. Although they’re often made at home, they are commonly found in bakeries, ready-made in grocery stores and shops.
Should Flapjacks Be Crisp or Chewy
This is a timeless debate. Some think crispy and just as many will say chewy. In my opinion, it should be somewhere in between. If you like a crisper flapjack, use a shallower baking pan and bake at a higher temperature.
What Oats Are Best
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.
What Syrup For Flapjacks
This recipe for Golden Syrup (which is commonly 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.
How to Make Classic British Flapjacks
Start with melting butter in a pan.
Add the syrup, brown sugar, and melt together until fluid.
Add the oats.
Coat well with the syrup mixture.
Spread evenly into an 8-inch square pan.
Bake until golden.
Allow cooling before slicing into bars.
Serve and enjoy!
Tips For Perfect Flapjacks
- 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.
- 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.
Flapjack FAQs
How long will flapjacks last? Stored in an airtight container, flapjacks will last up to 5 days.
★ Did you make this recipe? Please give it a star rating below!★
Stay Updated
Receive new recipes & dinner ideas straight to your inbox!
Let's Make Classic British Flapjacks
Ingredients
- ½ cup 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 375F
- Grease an 8-inch square baking pan.
- Melt the butter in a pan over medium 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 butter and the mixture resembles melted caramel.
- Add the oats and mix until well coated.
- Spread evenly into the prepared pan and bake 15-20 minutes or until golden.
Tips + Notes
- In the US, I recommend using quick cook oats. If old fashion is all you have, cut the measurement down to 2 cups, and increase the golden syrup to 6 tablespoons.
- When melting the butter and sugar together cook over low heat. Higher heat can end up hard and taffy-like.
- 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.
Nutrition Information:
This recipe was originally posted in Oct of 2019 but was republished in October with a video and step by step instructions.
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 🙂