All Butter English Flapjacks
Indulge in the rich, buttery goodness of traditional *All Butter English Flapjacks*, a classic treat that’s irresistibly simple and delicious. Made with just five pantry staples—unsalted butter, light brown sugar, golden syrup, rolled oats, and a hint of salt—this recipe delivers chewy, golden perfection with minimal effort. Featuring a quick 10-minute prep time, these flapjacks are baked to a lightly golden hue in under half an hour, making them an ideal choice for busy days or impromptu gatherings. Perfect for enjoying with your favorite cup of tea or as a lunchbox treat, each bite is a delightful balance of caramelized sweetness and hearty oat texture. Store them easily in an airtight container for up to a week—though they likely won’t last that long! Perfect for fans of traditional British baking, this recipe is sure to become a household favorite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams unsalted butter
- 200 grams light brown sugar
- 150 grams golden syrup
- 350 grams rolled oats
- 0.5 teaspoons salt
Instructions
Preheat your oven to 180°C (160°C fan) or 350°F. Line a 20cm x 30cm (8-inch x 12-inch) baking tin with parchment paper, ensuring it covers the sides for easy removal later.
In a medium-sized saucepan, combine the butter, light brown sugar, golden syrup, and salt. Place over low heat, stirring occasionally, until the butter has melted and the sugar has dissolved. Avoid boiling the mixture.
Remove the saucepan from the heat and stir in the rolled oats until they are fully coated in the buttery syrup mixture.
Pour the oat mixture into the prepared baking tin. Use the back of a spoon or an offset spatula to press it down evenly and compact it into the tin.
Bake in the preheated oven for about 20-25 minutes, or until the top is lightly golden. Be careful not to overbake, as this will result in a harder texture.
Remove the tin from the oven and allow the flapjack to cool in the tin for about 10 minutes to firm up slightly.
Using a sharp knife, score the flapjack into 12 equal pieces while it is still warm. Do not remove the pieces yet; allow the mixture to cool completely in the tin to ensure clean cuts.
Once fully cooled, lift the flapjack out of the tin using the parchment paper and carefully separate the pieces along the scored lines.
Store in an airtight container at room temperature for up to a week. Enjoy a slice with your favorite tea or coffee!
Nutrition Facts
Calories |
4019 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 195.6 g | 251% | |
| Saturated Fat | 104.3 g | 522% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 443 mg | 148% | |
| Sodium | 1378 mg | 60% | |
| Total Carbohydrate | 559.5 g | 203% | |
| Dietary Fiber | 37.1 g | 132% | |
| Total Sugars | 327.5 g | ||
| Protein | 60.6 g | 121% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 357 mg | 27% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 1869 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
