📝 About This Recipe
A quintessential British classic, these flapjacks are a masterclass in the humble power of oats, transformed into a chewy, buttery, and caramelized treat. Unlike the American pancake of the same name, these are dense, energy-packed bars featuring the deep, mellow sweetness of Lyle's Golden Syrup and a hint of sea salt to balance the richness. Perfect for an afternoon tea or a rugged hike, they offer a nostalgic crunch on the edges with a soft, fudgy heart.
🥗 Ingredients
The Oat Base
- 250 grams Rolled Oats (often called 'Old Fashioned' oats; avoid instant oats)
- 100 grams Jumbo Oats (provides a chunkier, more artisanal texture)
- 1/2 teaspoon Fine Sea Salt (essential to cut through the sweetness)
- 1/4 teaspoon Ground Cinnamon (optional, for a subtle warmth)
The Binding Liquid
- 175 grams Unsalted Butter (high-quality European style butter is best)
- 150 grams Light Brown Soft Sugar (packed; adds a molasses-like depth)
- 4 tablespoons Golden Syrup (the secret ingredient for authentic flavor and chew)
- 1 teaspoon Vanilla Bean Paste (or high-quality vanilla extract)
Optional Textures
- 2 tablespoons Desiccated Coconut (adds a subtle nuttiness)
- 50 grams Dried Cranberries (finely chopped for a tart burst)
👨🍳 Instructions
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1
Preheat your oven to 160°C (320°F) for a fan-assisted oven, or 180°C (350°F) for a standard oven. This lower temperature ensures the sugars caramelize without burning the oats.
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2
Grease a 20cm (8-inch) square baking tin thoroughly with butter, then line the base and sides with parchment paper, leaving a slight overhang to help you lift the flapjacks out later.
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3
In a large mixing bowl, combine the rolled oats, jumbo oats, sea salt, cinnamon, and desiccated coconut. Stir well to ensure the different grain sizes are evenly distributed.
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4
In a medium heavy-bottomed saucepan, combine the butter, light brown sugar, and golden syrup over low heat.
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5
Stir the mixture constantly with a wooden spoon until the butter has melted and the sugar has completely dissolved into a smooth, glossy amber liquid. Do not let it boil.
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6
Remove the saucepan from the heat and stir in the vanilla bean paste. If using dried fruit, add it now to the liquid mixture.
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7
Pour the warm buttery syrup over the dry oat mixture. Use a sturdy spatula to fold the ingredients together until every single oat is glistening and well-coated.
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8
Transfer the mixture into the prepared baking tin. Spread it out to the corners using the back of a spoon.
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9
Firmly press the mixture down into the tin. This is the secret to a flapjack that doesn't crumble; the more compressed it is, the better it will hold its shape.
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10
Bake in the center of the oven for 25-30 minutes. Look for a beautiful golden-brown color around the edges while the center remains slightly pale and soft to the touch.
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11
Remove from the oven. While still hot, use a sharp knife to lightly score the surface into 12 or 16 bars, but do not try to remove them yet.
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12
Allow the flapjacks to cool completely in the tin. As the butter and syrup cool, they will set and create that signature chewy texture. This takes at least 2 hours.
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13
Once cold, lift the parchment paper to remove the block and slice through the pre-scored lines with a bench scraper or large knife.
💡 Chef's Tips
For an extra-chewy texture, under-bake them slightly; they should still look a bit wobbly in the middle when you pull them out. If you can't find Golden Syrup, honey or maple syrup can work, but the flavor will be significantly different and the bars may be more brittle. Always use a mix of oat sizes (jumbo and standard) to get the best structural integrity and mouthfeel. Avoid over-boiling the butter and sugar mixture, as this can lead to 'toffee-like' flapjacks that are too hard to bite into. Store in an airtight container for up to 10 days—they actually get better and fudgier after the first 24 hours.
🍽️ Serving Suggestions
Serve alongside a steaming mug of English Breakfast tea for the ultimate afternoon pick-me-up. Drizzle with melted dark chocolate and a sprinkle of flaky sea salt for a more decadent dessert version. Pack into lunchboxes or hiking bags as a slow-release energy snack. Warm a square slightly and serve with a dollop of clotted cream or vanilla bean ice cream. Pairs beautifully with a sharp, cold glass of milk to contrast the rich sweetness.