English Flapjack

"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. "
photo by Nadia W. photo by Nadia W.
photo by Nadia W.
Ready In:
10-12 pieces




  • 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.
  • Smooth top surface with the back of a metal spoon and bake at 190C for 30-35 mins in centre of oven.
  • When golden brown remove from oven and allow to cool for a few minutes before cutting into square slices.
  • Cool completely before serving.

Questions & Replies

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  1. avnitalwar5
    hi all I want to make flapjacks but I don't have brown sugar what should I use as an alternative


  1. Babs the Brit
    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!
  2. Nadia W.
    Great gluten free recipe only had 3 oz brown sugar so used granulated sugar too.
  3. CarsonM
    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.
  4. Moyni
    I agree with the other reviewer that the oven temperature is too high - good thing I was watching them rather than just waiting for the timer to sound. I used half and half sugar and golden syrup. Made a tasty treaty flapjack Best to try not to think of how much butter is in them ;)
  5. Tulip-Fairy
    I have made this quite a few times now, first i made them with half and half sugar and golden syrup fab!! next I double the recipe using sugar and GS and added 4 oz of chopped apricots - out of this world!! The next time I made them I used all sugar and no GS, nice and buttery but a slightly drier texture. I much prefer the ones with GS in, they give a much more baked and chewy texture. I would definatly recommend the apricots tho...they are so nice. Thanks Kitka9 this is my favourite flapjack recipe from now on...it even beats mine and I have been using it for the past 20 years!!!



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