Reviewed: Nov. 9, 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!

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Reviewer:

Zuzu

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Reviewed: Jan. 2, 2009

first time i made these they came out a bit crumbly so next time i added more strup and the came out geat! recently i made them again but added 1 large banana, i mashed it up and made sure it had melted into the mixture before adding the oats. they came out smelling great with a nice colour and tasted really good.thanks for a great recipe.

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Reviewer:

Sk22

Cooking Level: Intermediate

Living In: Ayr, Ayrshire, Scotland, U.K.

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Reviewed: Dec. 6, 2008

Not a bad taste, but not quite what I was looking for. I added less oats because of the comments, and that def. helped make them stick together.

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bellamandaj

Cooking Level: Intermediate

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Reviewed: 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.

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Kimberley Arnold

Cooking Level: Intermediate

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Reviewed: Feb. 18, 2008

Just made some of these they taste and look great. You can also use chopped dried apricots rather than sultanas or raisins just make sure to chop them nice and small though and keep an eye on them as they cook mine were ready at 25 mins 30 and they would have been overdone in my oven

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lxscotland

Cooking Level: Expert

Living In: Darmstadt, Hessen, Germany

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Reviewed: 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.

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Caz

Cooking Level: Intermediate

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Reviewed: Dec. 16, 2007

Not at all what I was looking for, but very good. I spread mine out extra thin and baked them for 25 minutes. It tasted like carmel oats instead of carmel corn, only slightly less sweet.

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Kandy

Cooking Level: Intermediate

Living In: Boise, Idaho, USA

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Reviewed: Oct. 13, 2007

Rather than adding the sugar, I added 2 extra tbsp honey. These are good. I would make these again.

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Sunflower1

Cooking Level: Expert

Home Town: Mansfield, Nottinghamshire, England, U.K.

Living In: Milton Keynes, Buckinghamshire, England, U.K.

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Reviewed: Apr. 16, 2007

It was so delicious!!! I forgot I was on a diet!!!

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Yulia

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Reviewed: 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!

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Reviewer:

Karen

Cooking Level: Beginning

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Reviewed: Jun. 27, 2006

Mum used to make flapjacks all the time, and I was hoping these would be as good as hers. They weren't. Far fom it. Flapjacks should be moist and stick-in-your-teeth gooey. These were extremely dry and, as others have noted, they easily broke apart. I think the cook time is too long in this recipe, and also that there needs to be much more sugar/butter binder. I'll try this next time. Thanks anyway.

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Caroline C

Cooking Level: Expert

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Reviewed: May 25, 2006

the best one i have made yet and tases the best to

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jackie gibbs

Cooking Level: Expert

Home Town: Woodland, Durham, England, U.K.

Living In: Wolsingham, Durham, England, U.K.

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Reviewed: Mar. 9, 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!

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Reviewer:

Chef W

Cooking Level: Professional

Living In: Logan, Utah, USA

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Reviewed: 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.

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