Total Time
40mins
Prep 5 mins
Cook 35 mins

This is my recipe for Flapjack, inherited from my English mother. It doesn't have golden syrup in it, but you could try using 3 oz of Lyles with 3 oz brown sugar and seeing how it turns out. I'm sure it would work quite well.

Ingredients Nutrition

Directions

  1. Melt butter in saucepan over very gentle heat.Mix in the sugar, oats and salt.Stir well and turn mixture into greased swiss roll tin and press lightly together.
  2. Smooth top surface with the back of a metal spoon and bake at 190C for 30-35 mins in centre of oven.
  3. When golden brown remove from oven and allow to cool for a few minutes before cutting into square slices.
  4. Cool completely before serving.
Most Helpful

5 5

This recipe is brilliant. I've made them both ways, either all brown sugar or 3oz Brown sugar and 3oz GS. I have found that cooking them for 45 minutes at 150C or 300F makes them stick together more. Could be the pan I use, but 300F x 45 minutes works for me!

5 5

Great gluten free recipe only had 3 oz brown sugar so used granulated sugar too.

3 5

If I were just rating this recipe on taste, I'd probably give it 5 stars; it has a very nice toffee/caramel flavor. But, as a recipe for flapjack, I found it disappointing. (FYI, I followed Babs' recommendation to bake it for 45 minutes at 300 degrees, and Pat's recommendation to use half golden syrup and half brown sugar, which might have made a difference.) I think the ratio of oats to syrup is way off, because mine turned out more like a gooey candy with some oats in it. If I could change the texture of this recipe and keep the flavor, I think it would be a winner; so, I might try it again with 12 or even 16 oz oats, and see if that helps turn it into a syrupy oat bar rather than a soft oat-studded toffee.