Making the best Flapjack (ever) is not difficult. Not only is it quick and easy to make it is so fast it is done and can be ready in less than 30 minutes This traditional British favourite is at home on the tea table as it is in a lunch box or picnic basket.
There are other great reasons for making a flapjack; it is inexpensive, delicious to eat and also has many variations making it even better - see my notes below.
Though there is sugar in the flapjack, it can also be considered somewhat healthier than many tray bakes. The reason? Flapjack mainly contains oats that are full of iron, zinc and vitamin B; so you can eat them without too much guilt.
Note: in the US, a flapjack is a thick pancake, not a tray bake. If you are not sure of the difference, then take a look at my notes on What is Flapjack?
- 200g (3/4 cup) unsalted butter
- 6 tbsp (1/3 cup) Golden Syrup or corn syrup
- 330g (2 cups) porridge oats
- Pinch salt
- Pinch ground ginger (optional)
Preheat the oven to 180C/350F/Gas 4
- Butter a 23cm x 33cm / 9"x 13" Swiss roll tin and line the base with baking parchment.
- Place the syrup and butter into a large saucepan and heat gently until the butter has melted into the syrup and stir well. Make sure you add all the golden syrup, sometimes it is hard to get it exact, and more is always better than less if you want your flapjack gooey but not falling apart.
- Put the oats into a roomy baking bowl, add a pinch of salt (your punch of ginger if using) then pour over the butter and syrup mixture and stir to coat the oats.
- Pour the mixture into the prepared tin and spread evenly to fill the tin making sure the surface is even.
- Bake in the preheated oven for 25 minutes or until golden brown. Remove from the oven while the flapjack is still slightly soft, they will harden once cool.
- Place the tin on a wire cooling rack and cut the flapjack into squares and leave in the tin until completely cold.
The Flapjack keeps well stored in an airtight tin.
Alternatives for Traditional Flapjack Recipe
The recipe above is a traditional flapjack, but there are also many, many options - restricted by your imagination. Below are a few of my favourites as it is fun to ring the changes.
The method of making these alternative flapjack recipes if the same as above just vary the quantities and ingredients as follows.
- Coconut Flapjack - use the same amount of oats and add in 2oz/55g of desiccated coconut and continue with the recipes above.
- Apricot and Honey Flapjack - a healthier recipe than the traditional flapjack. Make using 3½oz/100g butter with 3oz/85g soft brown sugar and 3 tbsp honey, 12 oz/350g oats mixed with 3½oz/100g dried apricots, finely chopped and 1 small banana, mashed.
- Nuts and Seeds - add 2 tbsp chopped mixed nuts and 2 tbsp of mixed seeds such as pumpkin and sunflower to the core mixture.