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.
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Let's Make
Classic British Flapjacks
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.
Tips + 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 Information:
This recipe was originally posted in Oct of 2019 but was republished in October with a video and step by step instructions.
Ann Smith says
I really like this recipe and I am from the UK thumbs up from me !!
Erren Hart says
Yay! 🙂 So glad to hear it, Ann!
Shelagh says
Made these today as my niece and nephew were visiting. They went down very well. The best flapjacks I’ve made and I’ve tried many recipes.
Erren's Kitchen says
Wonderful, I’m so glad they were a hit 🙂
Sumera Farman says
I made this recipe after a failed attempt at the one on the BBC website yesterday. These were amazing. I added a chocolate button in the middle so they would be reminiscent of the ones I had at primary school. 10/10
Erren's Kitchen says
Fantastic, I love to hear of a successful bake, and a chocolate button in the middle sounds amazing!
Christie says
These are so good! Such great tips! Than you!
Erren's Kitchen says
Thank you Christie
Ciara says
Amazing
Super easy to make
Erren's Kitchen says
These are a real treat aren’t they? Glad you enjoyed the recipe.
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!