Flapjack Recipe


Teatime wouldn’t be the same without delicious, crunchy, oaty flapjack. 

The beauty of this flapjack recipe is that it is very versatile.  You can add fruit, nuts and seeds if you like, or leave it plain. 

Or one of my favourite things is adding chocolate chips to the flapjack mixture, especially if you add them when the mixture is still warm and the chips start to melt into the flapjack. If you’d like them to stay chocolate chip-like then either let the mixture cool a little before adding them or pop them in the freezer for a while first so they’re nice and cool.

  • 225g Margarine
  • 3 tablespoonsful of Golden Syrup (or if you’d like it to be darker and more bonfire-y, add 2 tablespoonsful of Golden syrup to one tablespoonful of black treacle) 
  • 225g Sugar. I tend to use soft brown sugar but granulated or caster would work as well.
  • 285g Oats 
  • Chopped Nuts
  • Pumpkin Seeds
  • Flax seeds
  • Sunflower Seeds
  • Dried fruit such as sultanas
  • Dried Apricots
  • Chocolate chips.

If you are creating flapjack for a bake sale I would leave it plain or just add plain chocolate chips. 

To make this recipe suitable for Vegans

Use full-fat sunflower spread and add plain chocolate chips (just check the ingredients list to ensure that they are suitable for vegans)


Preheat oven to Gas Mark 4 or 160oC (Fan) 180oC or 350F 
Line a baking tray with some greaseproof paper and grease the tin with a little butter or margarine

Put the butter, sugar and syrup in a large pan and gently melt over a medium heat. Keep stirring so it doesn’t stick. Once the mixture is nicely melted and blended together

Take off the heat and add in oats. I confess I don’t measure them, I keep shaking them in and stirring until most of the syrup/sugar/butter mix has been blended evenly with the oats. 

Press the flapjack mixture firmly into the greased baking tray and bake at Gas Mark 4 or 160oC (Fan) 180oC or 350F until it’s golden and bubbly. 

Once it looks done take it out of the oven and leave to cool a mat on the worktop for about 5-10 mins. 

Then cut into bars. When cool, dip into melted chocolate, if liked. 

Storing Flapjack

Flapjack will keep for a few days in a sealed airtight tin. It can also be frozen in tubs or in a plastic bag.

Like this recipe?

Check out my other recipes and Cooking Tips on Pinterest https://www.pinterest.co.uk/mamacoopskitchenuk

 Please feel free to share this recipe with your friends and family or pin it to your pinterest board.

 Other Recipes you might like

You may also like my recipe for Crispy Squares  or my recipe for Pineapple Upside Down Cake


Sarah Cooper
Sarah Cooper

I love cooking! I’m hoping that by sharing some of my cooking wisdom, recipes and tips with you you’ll come to love cooking as much as I do! When I’m not cooking and writing, I love spending time with my family and my cat and reading crime novels

Love this?

Please share with your friends and leave me a comment in the box below.

Love chatting about food or want advice on how to cook from scratch? Join Our Facebook Group


Submit a Comment

Your email address will not be published. Required fields are marked *

Follow Me on Social Media

If you like talking about cooking or are looking for recipes and cooking inspiration check out my Facebook Group

Recent Posts

Pin It on Pinterest

Share This