Easy Flapjacks

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Easy Flapjacks

Easy flapjacks

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The flapjacks of my childhood were chewy flapjacks (the kind you can feel destroying your teeth as you eat them) so for most of my life I’ve been a chewy flapjack girl, not really understanding the appeal of thicker, softer flapjacks.  In my head they were just flapjacks that had gone wrong.  Then I ate one the other day and I’ve discovered the joy of soft flapjacks 🙂  I had this particular flapjack in the cafe at Yorkshire Scuplture Park which is a place I can highly recommend, both the park and the cafe, if you happen to be on the M1 just north of Sheffield.  The flapjack was beautiful.  Soft, sweet, buttery and satisfying.

A cup of tea and lovely soft flapjack

Since I saw the light I’ve been hankering after another one so yesterday morning I decided to try and make some (in no way discouraged by my partner!).  I had a look through my most likely recipe books and settled on an adaptation of Nana Goy’s Cranberry Flapjacks from the “Leon Baking & Puddings” book by Claire Ptak and Henry Dimbleby.  They described them as “moist and deliciously oaty like a good flapjack should be” which sounded like just what I was after.  I skipped the cranberries because I’m not a fan of dried fruit plus I wanted a plain flapjack.  I increased the quantities of the other ingredients slightly but I did keep to their proportions.  And they were very successful.  Too successful really.  They’re very moreish and definitely not the ones for you if you’re looking for a healthy flapjack!  There’s a scary amount of butter in them.

A batch of easy flapjacks

They are also incredibly quick and easy to make.  They only take 10 minutes to put together and smell lovely as you’re making them.  I used the larger “old-fashioned” oats because that’s what we have in for making porridge but I think the normal ones would be better, a bit smoother.  I would definitely caution you against lining the tray with paper when you make flapjacks:  Just grease it with butter.  I once used greaseproof paper when I was making flapjacks and spent lots of time picking it off the flapjack/out of my mouth which took a lot of the pleasure out of eating them!

Easy Flapjacks


  • 70 g golden syrup
  • 210 g butter
  • 125 g caster sugar
  • 310 g rolled oats


  • Heat the oven to 170°C/gas mark 3½.
  • Grease a baking tray (approximately 26cm x 16cm) with butter.
  • Put the butter, syrup and sugar in a saucepan and heat gently; stirring to melt and combine the ingredients.
  • Add the rolled oats and mix together well.
  • Empty the mixture into the tray and flatten out with the back of a spoon.
  • Bake for 25-30 minutes until golden brown. (It will still be soft to the touch; they firm up as they cool down.) Err on the side of under-cooked if you aren't sure otherwise they go crunchy!
  • Let the flapjacks cool for 5 minutes and then mark into pieces (I made 12 but mine are quite large!).
  • Leave to cool in the tray.
A note about salt

You might have noticed that I rarely mention salt in my recipes. I just don’t use it a lot. I’m sure a lot of people would think my cooking is ‘under seasoned’ but I have to watch my blood pressure and I’m used to not using much. There are some things, like rice, where I add a bit at the table but I rarely add it into my cooking.