|Nutritional Guidelines (per serving)|
|Servings: 12 servings|
|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.|
It's easy to make a great British flapjack in 35 minutes. This traditional favorite is at home on the tea table or in a lunch box or picnic basket. The snack is inexpensive, delicious to eat, and easy to customize using your own additional ingredients.
In the U.S., a flapjack is a thick pancake, but this flapjack is a tray bake (similar to a bar cookie). It's not unlike a homemade granola bar, packed with whole-grain oats and sweetened with golden syrup.
Although there is sugar in the flapjack, it also can be considered healthier than many other cake bars. The main ingredient in a flapjack is oats, which are full of iron, zinc, and vitamin B, so you can eat them without too much guilt.
Click Play to See These Flapjack Bars Come Together
- 6 ounces (about 200 grams) unsalted butter (plus 1 teaspoon for greasing the pan)
- 6 tablespoons golden syrup (or white corn syrup)
- 4 cups (about 330 grams) porridge oats (rolled 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 13-inch baking pan and line the base with parchment paper.
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 evenly making sure the surface is even.
Bake in the heated oven for 25 minutes or until golden brown. Remove from the oven while the flapjack is still slightly soft; it will harden once cool.
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 also many, many variations. The method of making these alternative flapjack recipes 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.