Golden syrup flapjacks
Chewy, buttery oat bars with a deep golden-syrup flavour. Just five ingredients and one pan.
- Prep
- 10 mins
- Cook
- 35 mins
- Total
- 45 mins
- Serves
- 12
- Difficulty
- Easy
- Cost
- Budget
Recipe: Golden syrup flapjacks
Golden syrup flapjacks
Ingredients
- 175g unsalted butter, plus extra for greasing
- 125g light brown soft sugar
- 150g golden syrup, about 5 tbsp
- 300g porridge oats, rolled, not jumbo
- 1 pinch salt
Kitchen kit
- 20cm square baking tin Search Amazon for 20cm square baking tin
- Medium saucepan Search Amazon for stainless steel saucepan
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Method
-
Step 1: Prepare
Heat the oven to 160°C / 140°C fan / gas 3. Grease and line a 20cm square tin with baking parchment.
-
Step 2: Melt
Put the butter, sugar and golden syrup in a saucepan over a low heat and stir until the butter has melted and the sugar dissolved. Don't let it boil.
-
Step 3: Add the oats
Take off the heat and stir in the oats and salt until every oat is coated.
-
Step 4: Bake
Tip into the tin and press down firmly and evenly with the back of a spoon. Bake for 30–35 minutes until golden at the edges but still slightly soft in the middle.
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Step 5: Cool and cut
Leave in the tin for 10 minutes, then mark into 12 bars with a knife. Cool completely in the tin before lifting out and cutting through.
Tips
- Less baking time gives a chewier flapjack; longer gives a crisper, crunchier one.
- Weigh the golden syrup straight into the pan on the scales – no sticky spoons.
Storing & reheating
Keep in an airtight tin for up to 1 week.
Freezing
Freeze bars, wrapped, for up to 3 months.
Variations
- Fruity: add 75g raisins or chopped dried apricots with the oats.
- Chocolate-topped: drizzle with 75g melted dark chocolate once cool.
Allergies: Always check the labels of the ingredients you buy for allergens — our dietary tags are a guide, not a guarantee.
From feeed.co.uk/recipes/golden-syrup-flapjacks/ · Checked 17 October 2026
Questions people ask
Are flapjacks gluten-free?
Oats are naturally gluten-free but are often contaminated with wheat. Use oats labelled gluten-free if you need them to be.
Why did my flapjacks fall apart?
They weren't pressed down firmly enough or were cut while warm. Let them cool fully in the tin.
Sources & inspiration
Checked 17 October 2026. Written in our own words; we checked proportions, technique and food safety against:
See other recipes that use the same kit on our kitchen kit pages.
