|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 14g||17%|
|Saturated Fat 8g||38%|
|Total Carbohydrate 25g||9%|
|Dietary Fiber 3g||10%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
In the United States, a flapjack is a thick pancake served with maple syrup (and sometimes fruit), but in the United Kingdom, flapjacks are something else entirely, and they're nothing like pancakes as Americans know them. (The British don't really eat pancakes per se; the closest food item would be a French crêpe).
This flapjack is what the British would call a tray bake (similar to a bar cookie). But it's not a biscuit or a cookie in either region's baking vernacular—think of it more like a homemade granola bar, packed with whole-grain oats and sweetened with golden syrup.
It's easy to make a great British flapjack in 35 minutes. This traditional favorite is equally at home on the tea table or in a lunch box or picnic basket—it's highly portable. The snack is inexpensive, delicious to eat, and easy to customize using your own preferences, even if that includes chocolate and toffee, or ginger root.
Click Play to See These Flapjack Bars Come Together
- 6 ounces/200 grams unsalted butter (plus 1 teaspoon for greasing the pan)
- 6 tablespoons golden syrup (or light corn syrup)
- 4 cups/330 grams rolled oats (not quick oats)
- 1 pinch salt
- Optional: 1 pinch ground ginger
Gather the ingredients.
Heat the oven to 350 F/180 C/Gas Mark 4.
Use 1 teaspoon butter to grease a 9 x 9-inch or 9 x 13-inch baking pan and line the base with parchment paper. The smaller pan will yield thicker and chewier bars; the larger pan's flapjacks will be crispier and thinner.
Place the golden syrup and 6 ounces of butter into a large saucepan and heat gently, stirring well, until the butter has melted into the syrup.
Put the oats in a large bowl and add a pinch of salt and the optional ginger. Pour in the butter and syrup mixture and stir to coat the oats.
Transfer the mixture into the prepared baking pan and spread it out, making sure the surface is even.
Bake in the heated oven for about 25 minutes or until golden brown. Remove from the oven while the flapjack is still slightly soft; it will harden once it has cooled.
Place the pan on a wire cooling rack and cut the flapjack into squares, but leave in the tin until completely cooled.
The flapjack bars keep well stored in an airtight tin. Enjoy.
This recipe is for a traditional flapjack, but there are many variations. The method is the same as above; just vary the quantities and ingredients as follows.
- Coconut Flapjack: Use the same amount of oats and add in 2 ounces/55 grams of sweetened dried coconut and continue with the recipe.
- Apricot and Honey Flapjack: This healthier version of a flapjack is made by melting 3 1/2 ounces (100 grams) butter with 3 ounces (85 grams) soft brown sugar and 3 tablespoons honey, and then mixing with 12 ounces (350 grams) oats mixed with 3 1/2 ounces (100 grams) finely chopped dried apricots and 1 small mashed ripe banana.
- Nuts and Seeds Flapjack: Add 2 tablespoons chopped mixed nuts and 2 tablespoons mixed seeds such as pumpkin and sunflower to the oats mixture.
How to Store and Freeze Flapjacks
These will keep well in a tin or other lidded container for up to a week.
To freeze, wrap them well individually for easy defrosting and put them in an airtight container or zip-close bag. They should keep for up to 2 months in the freezer.