Easy Flapjacks 

Flapjacks are one of those classic British teatime treats I never get tired of making. They’re sticky, chewy, and just sweet enough, with the comforting taste of oats baked into golden squares. This foolproof recipe comes together quickly, and the addition of a chocolate drizzle on top makes them even more irresistible.

Why You’ll Love This Recipe

I like flapjacks because they’re simple, quick, and reliable. With only a handful of ingredients, I can whip up a batch in under half an hour. They’re perfect for lunchboxes, after-school snacks, or serving with a cup of tea. Plus, they store well, so I always have a sweet treat ready when I need one.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 225 g (1 cup) butter
• 150 g (1/2 cup) golden syrup (or honey as a substitute)
• 150 g (3/4 cup) soft light brown sugar
• 450 g (5 1/2 cups) oats (rolled oats, jumbo oats, or a mix)
• 1 tsp salt

For the topping:

• 100 g (2/3 cup) milk chocolate, melted

Directions

1. I preheat the oven to 170℃ fan/190℃/Gas Mark 5 (340°F) and line a 20×20 cm baking tray with parchment paper.
2. In a large pan over low heat, I melt the butter, golden syrup, and sugar together until smooth and dissolved.
3. I remove the pan from the heat and stir in the oats and salt, mixing well so that every oat is coated.
4. I pour the mixture into the prepared baking tin and press it down firmly with the back of a spoon.
5. I bake for 20 minutes, until the edges are just beginning to brown but the center is still soft.
6. Once completely cooled, I lift the flapjack out of the tin and slice it into 16 squares.
7. Finally, I drizzle the melted milk chocolate over the top and let it set before serving.

Servings and timing

This recipe makes 16 flapjack squares.

• Prep Time: 5 minutes
• Cook Time: 25 minutes
• Total Time: 30 minutes
• Servings: 16 squares

Variations

• Sometimes I add a handful of dried fruit like raisins or cranberries for extra chewiness.
• Chopped nuts or seeds make them heartier and add crunch.
• I like using dark chocolate for the drizzle if I want a richer taste.
• A sprinkle of sea salt flakes on top of the chocolate creates a sweet-salty finish.

Storage/Reheating

I store flapjacks in an airtight container at room temperature for up to 5 days. For longer storage, they can be frozen for up to 2 months—just wrap the pieces individually and thaw at room temperature before enjoying. These don’t need reheating, but if I want them warm, I pop a square in the microwave for 10 seconds.

FAQs

Can I use honey instead of golden syrup?

Yes, honey works, but the consistency can vary and the flavor will be stronger. I prefer golden syrup for a more classic taste.

Why are my flapjacks too hard?

That usually happens if they’re overbaked. I always take them out while the middle is still soft—they’ll firm up as they cool.

Can I make these gluten-free?

Yes, I use certified gluten-free oats, and the recipe works just the same.

Do I have to add the chocolate topping?

Not at all. I sometimes leave them plain or swap the chocolate for a drizzle of caramel.

How do I get neat, even squares?

I let the flapjacks cool completely before slicing with a sharp knife. If they’re still warm, they tend to crumble.

Conclusion

These Easy Flapjacks are one of my go-to recipes when I want something quick, chewy, and comforting. I love how versatile they are—I can keep them simple or dress them up with chocolate, fruit, or nuts. Whether I’m baking them for teatime, snacks, or just because, they never fail to hit the spot.

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