I am ashamed to say that in my youth, I saw flapjacks as a ‘healthy option’. The wholesomeness of their brown, oaty appearance and the fact that they didn’t have any bright colours or frosting smeared across their surface lulled me into a false sense of security and I munched many a morsel under the illusion they were guilt free.
As I grew older and supposedly wiser, the illusion was shattered and I realised that they were actually a pretty decadent snack, but I still couldn’t kick the flapjack habit. A veritable glut of oats, sugar and syrup, these classic chewy flapjacks are never going to make you skinny, but my goodness will they make you happy.
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Classic Chewy Flapjacks
- Total Time: 55 minutes
- Yield: 15 servings 1x
Description
Sticky with syrup and oozing with oats, these classic chewy flapjacks are just as at home in a packed lunch as they are on a tea party table.
Ingredients
- 3 1/2 cups (300g) rolled oats
- 1 cup (200g) unsalted butter
- 3/4 cup (150g) golden caster sugar
- 1/4 cup (50g) dark brown sugar
- 6 generous tbsp golden syrup
Instructions
- Preheat your oven to 160°C (320°F). Grease and line a rectangular baking tray with parchment paper.
- In a saucepan, melt the unsalted butter over medium heat. Once melted, add the golden caster sugar, dark brown sugar, and golden syrup. Stir continuously until the sugars are fully dissolved and the mixture is smooth.
- Remove the saucepan from the heat and stir in the rolled oats until they are fully coated with the syrup mixture.
- Pour the oat mixture into the prepared baking tray, spreading it evenly and pressing down firmly with the back of a spoon to ensure it is compact.
- Bake in the preheated oven for 40 minutes, or until the edges are golden brown and the center is set.
- Remove from the oven and allow to cool in the tray for about 10 minutes. Then, lift the flapjack out using the parchment paper and transfer to a wire rack to cool completely before cutting into squares or bars.
Notes
- For a twist, try adding a handful of dried fruit or nuts to the oat mixture before baking.
- Store the flapjacks in an airtight container at room temperature for up to a week.
- If you prefer a less sweet version, reduce the amount of golden syrup slightly.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 18
- Sodium: 50
- Fat: 12
- Carbohydrates: 35
- Fiber: 2
- Protein: 3
- Cholesterol: 30
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Frequently Asked Questions
What is golden syrup and can I substitute it?
Golden syrup is a thick, amber syrup made from refined sugar cane or beet juice — it’s a classic British baking ingredient and a core component here (6 generous tablespoons). Light corn syrup is the closest US substitute in terms of consistency, though it lacks golden syrup’s distinctive buttery-caramel flavor that defines British flapjacks.
Why should I press the oat mixture down firmly in the pan before baking?
The instructions call for pressing the oat mixture down firmly with the back of a spoon before the 40-minute bake. This compacts the oats so they fuse together as the butter and syrup cool, creating a chewy, cohesive bar rather than a crumbly pile of loose oats.
How long do flapjacks keep?
Stored in an airtight container at room temperature, flapjacks keep for up to a week — making them ideal for batch baking ahead of packed lunches or tea parties, as the recipe notes.
Terrible recipe. I cooked mine at 150 for 25 mins and they still came out overcooked. Also very crumbly and the mixture is obviously way too wet. What a waste of ingredients.
Didn’t come out well – followed instructions and far too overdone at this temp and 35 mins so I don’t recommend
Was just wondering what size tray (i.e. dimensions) you would recommend for this recipe?
Thanks x