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READY IN 45 mins

English Flapjack

Read Reviews (35)

"An English recipe. Very easy to make, and very delicious. Good for lunch-boxes too." — MISSRUSSELL18

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Original recipe makes 10 servings Change Servings

1/2 cup butter or margarine
1/2 cup packed brown sugar
4 tablespoons golden syrup or corn syrup

3 cups rolled oats
1/4 cup raisins

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Directions

Preheat the oven to 350 degrees F (175 degrees C).
In a saucepan over low heat, combine the butter, brown sugar and golden syrup. Cook, stirring occasionally, until butter and sugar have melted. Stir in the oats and raisins until coated. Pour into an 7 or 8 inch square baking pan. The mixture should be about 1 inch thick.
Bake for 30 minutes in the preheated oven, or until the top is golden. Cut into squares, then leave to cool completely before removing from the pan.

Kitchen-Friendly View

PREP 15 mins
COOK 30 mins
READY IN 45 mins

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I'm English. I'm a bloke. I live in the US. I do the cooking in our house. :-) This recipe is authentic . . . . . PROBLEMS: It crumbles? Too many oats? . . . . . . SOLUTIONS: ONE: In step 2 you must combine on very low heat and leave gently heating for at least 5 minutes, stirring occasionally. Waiting for just the butter to melt is NOT long enough. The reason is that the brown sugar needs to liquefy. TWO: As good as they smell you must allow them to cool UNTIL COLD ..... Follow both these directions with the above recipe and you'll be fine. ..... My personal changes: When I add chopped dates I remove the same size amount from the oats. For example if I add 1/4 cup of dates, I remove 1/4 cup of oats. I also make them in a muffin tin for individual lunch box portions (as my photo shows). Enjoy.

—deedeeaz

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Most Helpful Critical Review

Nov 22, 2005

Too many oats. It didn't even stay together. When I put them in the pan with the other ingredients I knew it was too much. Cooking time was too long. The bottom and edges burned at 350 for 30 mins. I reccomend 17-20 mins. I took some out at 17 mins and they were okay with flavor, but still fell apart. Flavor wasn't spectacular. Tastes like buttery sugary oats. Big deal. Whoopie. Next time I'll cut down the oats, or use another recipe. Or maybe rolled oats means something other than the stuff you get from Quaker.

—Captain Kim

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41 Ratings

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Mar 09, 2006

I have been craving these for so long! -I used porage oats instead of rolled oats. (If you can't find porage/Scottish oats, just toss some rolled oats in the blender and pulse a couple times until the oats approach the size of instant potato flakes) -I doubled or tripled the amount of golden syrup so that it would stick together a little better. (I just added it until it seemed dense enough) -I used sultanas instead of raisins so it would be easier to chew - just toss some raisins in boiling water until they're plump and tender. I used both black and golden raisins. I baked them in a metal pan, and next time I would cut the time by 5-7 minutes because they ended up a little tough around the edges. They turned out great! They make a great snack for me during classes! I miss England!

—Chef W

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Mar 19, 2010

5 stars with a few revisions... Try this for the perfect flapjack: 1 c. butter 1/2 brown sugar 1/2 c. golden syrup 2 1/3 c. quick cook oats (not instant) Follow rest of the recipe as stated, though I usually only need to cook mine for 20 minutes at 350. I also omitted the raisins for a more authentic flapjack. Enjoy!!

—Cara

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Jan 25, 2008

Absolutely delicious and stuck together well. I have had problems with crumbly flapjack in the past! I followed the advice from some of the reviews and used 10 tbsp golden syrup instead of 4, porage instead of rolled oats and sultanas instead of raisins.

—Caz

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Nov 09, 2009

I disagree (respectfully) with the previous reviewers who said this recipe doesn't work as is. I followed it to the "T," making sure to completely melt the sugar and corn syrup and brown sugar. It takes a little longer, but it's worth it. I used "quick oats" and easily fit all 3 cups worth in with the melted mixture by just mixing one cup at a time. I pressed it all into a pan (greased the bottom only) which help it to stick together better, too, and I used chocolate chips instead of raisins. I would bake it for the full 30 minutes next time as it was a little bit soft from less time. But the big key is cooling completely. I tried them before that and the parts that were still warm broke apart while the pieces completely cooled stayed together. During my time living in England, I tasted quite a few variations of flapjacks. These definitely tasted authentic. ENJOY!

—Zuzu

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Mar 14, 2008

These are delicious but i agree with some of the other reviews there are too many oats so i decreased the amount a bit and they came out great. My family like them as a little treat. Sometimes i like to use a little bit of honey instead as i think that is a good idea. Thanks for the person who sugested the honey and to the person who put the english flapjack on this site.

—Kimberley Arnold

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Jul 15, 2006

I cut down the amount of oats slightly to improve the recipe, as I agree there are slightly too many oats. However, with this alteration they tasted much nicer, and one of my friends even used this recipe in their school!

—Karen

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Nutrition

Calories
250 kcal
13%

Carbohydrates
36.7 g
12%

Cholesterol
24 mg
8%

Fat
10.8 g
17%

Fiber
2.6 g
10%

Protein
3.4 g
7%

Sodium
75 mg
3%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

English Flapjack

Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories: 250
Calories from Fat: 97

% Daily Value *
Total Fat 10.8g 17 %
Saturated Fat 6.1g 31 %
Cholesterol 24mg 8 %
Sodium 75mg 3 %
Potassium 136mg 4 %
Total Carbohydrates 36.7g 12 %
Dietary Fiber 2.6g 10 %
Protein 3.4g 7 %
Sugars 15.5g
Vitamin A 6 %
Vitamin C < 1 %
Calcium 3 %
Iron 12 %
Thiamin 19 %
Niacin 9 %
Vitamin B6 2 %
Magnesium 13 %
Folate 5 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.