Flapjacks
  • Serves icon Makes 16 squares
  • Time icon Hands-on time 10 min

Our easy 3-2-1 flapjacks recipe is the perfect beginners’ bake. They stick to a simple ratio of 300g oats, 200g butter and 100g sugar, plus a little golden syrup for flavour and chewiness.

Mastered this base recipe? Level up with our fruity chocolate flapjacks recipe.

Nutrition: Per square

Calories
202kcals
Fat
11.8g (6.8g saturated)
Protein
2.3g
Carbohydrates
20.8g (8.3g sugars)
Fibre
1.5g
Salt
trace
Calories
202kcals
Fat
11.8g (6.8g saturated)
Protein
2.3g
Carbohydrates
20.8g (8.3g sugars)
Fibre
1.5g
Salt
trace

Ingredients

  • 200g butter, cut into chunks
  • 100g light brown soft sugar
  • 3 tbsp golden syrup
  • 300g rolled oats

Method

  1. Heat the oven to 160ºC fan/gas 4. In a large pan, melt the butter, sugar and golden syrup over a low-medium heat. Once melted, take the pan off the heat and stir in the oats until completely coated with the butter mixture. Spoon into the tin, then smooth the surface with the back of your spoon to level.
  2. Bake for 25 minutes until golden brown. Leave to cool in the tin. After 5-10 minutes, cut into even squares, then leave to cool completely in the tin. If you don’t remember to cut the squares before they cool, don’t worry, they’re still soft enough to cut later – they just might be slightly more crumbly around the edges.
  3. To make chocolate flapjacks, melt 150-200g milk, dark, white (or a combination of milk and dark) chocolate in a bowl set over a pan of barely simmering water, or in the microwave on medium for short 10-15 second bursts. Once melted, spoon the chocolate over the cut, cooled flapjack. Leave to set, then cut again.
  4. To make banana flapjacks, mash 2 ripe bananas and add with the oats in step 1. If you’d like a savoury twist, sprinkle over sesame seeds before baking or stir in 1 tsp white miso with the golden syrup.
  5. For cranberry, pistachio and almond flapjacks, add 80g dried cranberries and 50g each pistachio and whole almonds with the oats.

delicious. tips

  1. Winning formula
    These easy flapjacks are mastered using an easy-to-remember ratio. The 3-2-1 refers to 300g oats, 200g butter, 100g sugar. Golden syrup adds flavour and delicious chewiness. Try our simple base recipe then one of the delicious variations.

  2. The flapjacks will keep well in an airtight container for up to 1 week (if they’re not all eaten before then).

Recipe By

Jen Bedloe

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Christmas gift recipes

Easy ginger flapjack bars

Debbie Major’s flapjack recipe uses stem ginger for extra oomph. Cooked until gooey or crisp...

Save recipe icon Save recipe icon Save recipe

Teatime traybake recipes

Healthier peanut butter flapjacks

Gloriously oaty, sticky and sweet, flapjacks are a real favourite. Try this slimmed down recipe...

Save recipe icon Save recipe icon Save recipe

Easy baking recipes to make with kids

Banana oat flapjacks

This banana flapjack recipe is packed with oats to keep you fuller for longer and...

Subscribe to our magazine

Subscribe to delicious. magazine this month for a FREE cookbook

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

Subscribe
Subscribe to the digital edition of delicious. magazine