English Flapjack

English Flapjack

38
MISSRUSSELL18 0

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

45 m servings 250 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 250 kcal
  • 13%
  • Fat:
  • 10.8 g
  • 17%
  • Carbs:
  • 36.7g
  • 12%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 75 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  • Prep

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  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

38
  1. 46 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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 3...

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 ...

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 ...

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, t...

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, po...

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....

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 3...

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...

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 t...

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 ...