Classic British sweet oat bar treat. They’re soft, chewy and super easy to make! 


Today I’m sharing one of my favourite childhood treats. Classic flapjacks are gooey, buttery, sweet and make a delicious treat. These flapjacks use one of my favourite ingredients – golden syrup, which not only adds amazing light treacle flavour but makes the flapjacks super squidgy and chewy!

Though you probably won’t have been able to tell by the name, flapjacks are oat bars made using just 4 ingredients. But you can also add other additional ingredients that take your fancy such as coconut, lemon zest, a pinch of cinnamon, nuts or chocolate chips.

I’ve made these flapjacks gluten-free. I was recently sent a few products from Delicious Alchemy to test out. Delicious Alchemy was started by Emma Killilea. After being diagnosed as coeliac, Emma, quit her job and went to university to study food science and marketing. After uni Emma then went on to set up her company focussing on easy to make mixes that are gluten-free and dairy-free. On the Delicious Alchemy website you can find many gluten-free and dairy-free mixes and products. Click here to browse through their range.


Chewy, sweet and an easy bake to make to serve alongside a cup of tea or coffee. These flapjacks also make a great breakfast!

This recipe comes from the wonderful Lorraine Pascale’s cookbook Baking Made Easy. I’ve been baking these flapjacks for many years now. I really love the addition of lemon zest which brings a little zing and freshness to the bars.

 (Makes 16)


175g unsalted butter, cubed

175g golden syrup

175g light brown sugar

350g porridge oats (I used Delicious Alchemy Gluten-Free)

Zest from half a lemon (optional)


1. Preheat oven to 150°C / 130°C Fan / 300°F / Gas Mark 2. Line a 20cm / 8-inch square cake tin with greaseproof paper and grease well. Set aside.

2. Melt the butter. Add the golden syrup, sugar and zest and continue to cook and stir until all the sugar has dissolved. Stir through the porridge oats. Once the oats are completely covered, spread the mixture out into the lined tin. Press down well with the back of a spoon or a spatula.

3. Bake for 35-40 minutes. Once cooked allow to cool in the tin completely. Once cool slice into 16 squares or 32 mini flapjack bites.




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82 thoughts on “Flapjacks

  1. What an awesome sounding snack, Jess! I must admit that I was a bit confused at first since flapjacks in the States refer to pancakes. Go figure! But these bars sound quite delicious. In fact, I could go for one right about now with my morning coffee!

  2. Helloo!I was wondering if you can explain in a few words what the Golden Syrup is,from which ingredient is made.Is it something similar to honey?I am from Romania and I didn’t hear about this before.I want to know if I can buy this product in my country.Thank you very much and have a nice day!

  3. Looove the golden syrup in these! As an American, I was expecting pancakes, but these are even better!

  4. Ok, when I first read this post, I was all like “Jessica, these aren’t flapjacks”, but I guess in Britain, they are! I thought the same thing David did above, so I was a little confused when I saw bars instead of pancakes, but nevertheless these look amazingly delicious! I could definitely eat these “flap jacks” any time of day! I guess you learn something new every day 🙂 Great recipe!

  5. I’ve never had or heard of flapjacks before, but they look like something I would love eating along with a hot cup of coffee! Yum!

  6. Wow I’ve never heard of these before but I’m curious to try them! They look super amazing and I’m sure they taste great 😉

  7. Yesss!!! Finally a recipe for English flapjacks! (Although, I’ve never really looked for one.) In the US, “Flapjack” is another, more Southern, term for pancake, so I was really surprised when I first saw these in England. I will definitely be trying this recipe out!

  8. I’ve been wanting to make flap jacks forever now. They stared selling them at my school and I was in love from the first bite. Your look even better – so thanks a million for sharing. I will definitely be making flap jacks soon, now that I have a recipe.

  9. What an incredible looking flapjacks! I can eat them any time of the day! AMAZING share!

  10. I love flapjacks. I came to know them when I was living in the UK.
    When I first move there from Italy I could not find any food I like. One day one colleague of mine back then, offered me a flapjack. I gave it a go, and I have loved these babies ever since 🙂

  11. Giiiiiiirl, these flapjacks look ah-maze-ing!! I am loving the flavors and how simple they are. I’m going to take your suggestion and try adding some coconut or maybe white chocolate chips (allergic to cocoa). I am totally craving a bunch of these right now. Yummm-iee! Cheers!

  12. Haha, I saw the pictures and had to go back and re-read the title, I was like these are not pancakes… evidently flapjack means something different in other parts of the world :). However, these look amazing, and given their name I’m going to use that excuse to eat these for breakfast, they look amazing!

  13. I’ve only ever known flapjacks to be pancakes — I’ve never seen this version! This syrupy- oat version looks delicious!

  14. These look like the perfect flapjacks I’ve been looking for! Do you think it would be possible to add chocolate chips to these?😊

    • Hi Charlotte! I’m so pleased you’ve found the recipe you’ve be looking for! Yes, it would be fine to add some chocolate chips. I would recommend adding about 75-100g.

      Hope you enjoy the recipe. Let me know how you get on! 😀


  15. These look delicious, I’m going to make this week. I do need to know, however, what golden syrup is? Is it maple syrup? Plain syrup you’d put on pancakes or waffles?

  16. I tried your recipe it came out very well I used the salted butter instead of unsalted butter and lessen the measurements as I was trying something sweet for the first time… I never followed any recipe your recipe is first recipe I am trying.. thanks to this recipe and to you who shared the recipe everyone liked it so thumbs up for your recipe 🙂

  17. Being English my Mum made these every week for us, and they’re still a firm favourite many years on. Try adding dried fruit (cranberries are my favourite) as an alternative and you can dress them up with melted chocolate too.

    • Hi Maxine – thanks for stopping by my blog. Flapjacks are a firm favourite with my family! I actually made these again recently and drizzled each piece with chocolate and they were really yummy. I love the idea of adding dried fruit to the flapjacks, I will definitely give that a try sometime!

  18. Pingback: Oat Bars with Dark Chocolate | Dimi Cupcakes

  19. Hi Jess-just finished making my first batch of flapjacks back here in Canada after trying them last month in England. When I went to pour the mixture into the pan it was really ‘soupy’. It’s cooling right now and I’m hoping will solidify a bit? Is this normal? Or should it go into the pain more like a Rice Krispie square (more solid than liquid)? Just curious!

    • Hi Kristy – if I remember correctly this flapjack mixture before baking is quite liquid, but should set/solidify as it bakes. It’s totally normal and the mixture needs to be like this otherwise the flapjacks might be dry and not have a moist texture. Hope they turn out well for you and that enjoy the recipe! Let me know you get on!

  20. Dear Jess, I’m from Russia and I want to do my best in cooking so delicious flapjacks. Then I make it last time, my flapjacks was very dry and crumble, but i did it based on the receipt. What’s my mistake tell me please

    • Hi Katrin, I’m sorry that you had problems with this recipe. Some reasons why it may have been dry and crumbled could be because the mixture needed to be pressed more firmly into the tin, this ensures they’re no air pockets which may cause the flapjacks to crumble when baked. Also, the flapjack needs to be cool before you slice it, I find putting the flapjack in the fridge overnight is a good solution (this should help it set and stick together). If this doesn’t work, you could definitely try adding less oats. Personally I’ve always found the ratios in this recipe just right, but ingredients in different countries can range from one another. I hope that helps answer your question.

  21. Have never been able to make flapjacks until
    This recipe, I put them in the fridge to cool and they were amazing, family even said they were the best flapjacks they’ve ever had. xx

  22. This recipe didn’t work. Set around the edges,thus, sticking the parchment to the flapjack, and not cooked in the middle. Probably too much golden syrup. Not good recipe I’m afraid!

    • Hi Janet – I’m sorry to hear you had problems with this recipe. The flapjacks need to be baked until golden (this takes 35-40 minutes) but can vary in different ovens. Once the flapjacks are baked they must be left to cool completely before slicing, I sometimes leave mine in the fridge overnight to allow them to set before cutting up.

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