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 Recipe You’ll Make Again and Again
When I moved to 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, old-fashioned 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 Syrup For Flapjacks
This recipe calls for either Golden Syrup or Maple Syrup. If in the US, I recommend pure maple syrup as opposed to pancake syrup as pancake maple syrup may be too sweet. You are looking for a buttery, sticky, sweet treat, not something sickly.
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
- Use old fashioned rolled oats. Instant oats won’t work in this recipe.
- If in the US, use pure maple syrup as opposed to pancake syrup as pancake maple syrup may be too sweet.
- 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.
Flapjack FAQs
How long will flapjacks last? Stored in an airtight container, flapjacks will last up to 5 days.
Never Miss A Single Recipe!
Join the free Erren's Kitchen mailing list & get the latest tasty goodness straight to your inbox!
★ Did you make this recipe? Please give it a star rating below!★
Ingredients
- 10 tablespoons salted butter
- ⅔ cup brown sugar
- ¼ cup golden syrup, or pure maple syrup
- ½ teaspoon vanilla
- 2 cups Old fashioned/rolled 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 (being careful not to boil).
- Add the oats and mix until well coated.
- Spread evenly into the prepared pan and bake 15-20 minutes or until golden.
Video
Notes
- Use old fashioned rolled oats. Instant oats won't work in this recipe.
- If in the US, use pure maple syrup as opposed to pancake syrup as pancake maple syrup may be too sweet.
- 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
This recipe was originally posted in Oct of 2019 but was republished in October with a video and step by step instructions.
Kim H says
Thanks so much for this amazingly simple recipe of my favorite treat! I hadn’t had it since the last time living in the UK sixteen years ago!!!!!! Ordered the syrup (a MUST) online.
Erren's Kitchen says
Kim that is awesome to hear, that is a long time how did you cope?! I couldn’t!
Sara says
Hi!
My comment is not related to this post, but rather to the butter conversion on your website (https://www.errenskitchen.com/cooking-conversions/us-sticks-butter-conversion-charts/). It did not have an option to comment, so I’ve opted to write here instead.
The conversion to kilograms and milliliters has an error in the kilogram conversion – the amounts currently listed are pretty wild (1 stick of butter = 114 KG). I think you forgot to add a 0. there. 😀
Best regards!
Erren Hart says
Hi Sara, Thanks for pointing out the error! It’s fixed now!