Chewy Flapjacks
Indulge in the ultimate treat with these irresistibly chewy flapjacks, a classic British recipe that's both simple and satisfying. Made with buttery rolled oats, golden syrup, and a hint of vanilla, these flapjacks strike the perfect balance between rich caramel sweetness and hearty texture. Ready in just 35 minutes, this no-fuss bake is perfect for everything from afternoon tea to lunchbox snacks. The secret to their signature chew lies in using rolled oats—not instant—and baking them until golden at the edges but soft in the center. Whether you enjoy them warm or let them cool for clean slices, these flapjacks are guaranteed to disappear quickly. Plus, they stay fresh in an airtight container for up to a week, making them an excellent make-ahead option! Ideal for batch baking, these chewy flapjacks are as easy to love as they are to make.
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Recipe Information
Ingredients
- 150 grams Unsalted butter
- 150 grams Light brown sugar
- 4 tablespoons Golden syrup
- 300 grams Rolled oats (not instant)
- 1 teaspoon Vanilla extract (optional)
- 1 pinch Salt
Instructions
Preheat the oven to 180°C (160°C fan)/350°F and line a 20cm x 20cm (8-inch) square baking tin with parchment paper.
In a medium saucepan over low heat, combine the unsalted butter, light brown sugar, and golden syrup.
Stir continuously until the butter has fully melted, the sugar has dissolved, and the mixture is smooth.
Remove the saucepan from the heat and stir in the vanilla extract (if using) and a pinch of salt.
Slowly add the rolled oats to the saucepan, mixing well to ensure the oats are evenly coated with the syrup mixture.
Transfer the oat mixture into the prepared baking tin. Use a spatula or the back of a spoon to press the mixture down firmly and evenly.
Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown but the center is still slightly soft.
Remove from the oven and let the flapjacks cool in the tin for about 10 minutes. Then, using the parchment paper, carefully lift the flapjacks out of the tin and transfer them to a wire rack to cool completely.
Once fully cooled, cut the flapjacks into 12 even squares or bars using a sharp knife.
Store in an airtight container for up to 1 week and enjoy!
Nutrition Facts
Calories |
3062 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.7 g | 196% | |
| Saturated Fat | 78.8 g | 394% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 332 mg | 111% | |
| Sodium | 275 mg | 12% | |
| Total Carbohydrate | 421.0 g | 153% | |
| Dietary Fiber | 30.0 g | 107% | |
| Total Sugars | 221.5 g | ||
| Protein | 41.6 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 231 mg | 18% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 1316 mg | 28% | |
*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.
