Recipe: British flapjack

My Mum always used to make this and it is incredibly moreish. I’ve got some in the oven right now. Yum yum.

British flapjack

  • 4 ounces butter
  • 4 ounces soft brown sugar
  • 1 tablespoon golden syrup
  • 1 tablespoon maple syrup
  • 12 ounces easy-cook Quaker Oats


  • 4 ounces butter
  • 4 ounces soft brown sugar
  • 2 tablespoons golden syrup
  • 12 ounces easy-cook Quaker Oats

If you live in North America, about the only place where you can get golden syrup is from your local British store (if you have one). It’s needed to make the mixture stick together. I have done it with just maple syrup but it doesn’t have the chewy gooey consistency and tends to be a bit dry and fall apart.


Microwave the butter for 1 or 2 minutes until it’s completely runny. (You can also melt it in a saucepan, but do it on a low heat and take it off the heat before stirring in the sugar, otherwise it caramelizes, which is not good.)

Add the sugar and stir in well. Add the syrup(s). Stir in well.

Fold in the oats. (You can also add nuts, ginger, raisins, cranberries to taste.)

Line 2 round baking tins, or one big rectangular tin, with parchment paper.

Spoon the mixture into the tin(s).

Bake for 20-25 minutes at 375°F (190°C). If you like it more gooey, bake for 20 minutes; if you like it more crispy, bake for 25 minutes.

Allow to cool somewhat, then cut into segments (for round tins) or squares (for rectangular tin).

Wait till they’re completely cool before attempting to remove from the tin or to eat them. They’re better when they’ve set.

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