Flapjacks

In my opinion, flapjacks are seriously underrated. Whilst they may look a bit…well…boring, the chewy texture and sweet flavour hits that spot every time. I much prefer the homemade versions of these rather than buying them from a packet, and they're so easy (and cheap!) to make too. The best part is that you can make a batch and store them in an airtight container for weeks without them going bad.

Either continue scrolling for the step by step recipe or watch my full YouTube tutorial here!

The flapjacks have set and are very hard to bite into
Sounds like a case of over cooking! When using cinnamon especially, it's hard to make out the difference between golden brown and over cooked - just remember that the flapjacks will set firmer once they're cooled down
My flapjacks fell apart when I cut them
This may be becuase you
My rocky roads fell apart when I cut them, even though they were fully set
This may be because you didn't press the mix down into the tin firmly enough before baking the flapjacks. They will stay together if everything is pressed and compact in the tin
Can I add chocolate chips to the recipe?
Absolutely! I would add between 30-50g of chocolate chips to this recipe

Preheat the oven to 160°C/320°F with fan or 180°C/355°F no fan
In a saucepan, add the butter, sugar and golden syrup and gently heat until fully melted
In a large bowl, combined the oats, salt, and cinnamon (if using)
Once the butter, sugar and syrup has melted, pour over the oats in the large bowl and use a rubber spatula to mix through
Grease and line the baking tin with paper and transfer the oats into the tin
Spread the oats out evenly and press down using a palette knife so they're compressed in the tin
Bake for 18-22 minutes until a slightly darker golden brown
Remove from the oven and leave to cool completely
Remove the flapjacks from the tin and take off the baking paper
Cut the flapjacks into bite sized pieces
Flapjacks can be stored in an airtight container at room temperature for up to one month

Preheat the oven to 160°C/320°F with fan or 180°C/355°F no fan
In a saucepan, add the butter, sugar and golden syrup and gently heat until fully melted
In a large bowl, combined the oats, salt, and cinnamon (if using)
Once the butter, sugar and syrup has melted, pour over the oats in the large bowl and use a rubber spatula to mix through
Grease and line the baking tin with paper and transfer the oats into the tin
Spread the oats out evenly and press down using a palette knife so they're compressed in the tin
Bake for 18-22 minutes until a slightly darker golden brown
Remove from the oven and leave to cool completely
Remove the flapjacks from the tin and take off the baking paper
Cut the flapjacks into bite sized pieces
Flapjacks can be stored in an airtight container at room temperature for up to one month

The flapjacks have set and are very hard to bite into
Sounds like a case of over cooking! When using cinnamon especially, it's hard to make out the difference between golden brown and over cooked - just remember that the flapjacks will set firmer once they're cooled down
My flapjacks fell apart when I cut them
This may be becuase you
My rocky roads fell apart when I cut them, even though they were fully set
This may be because you didn't press the mix down into the tin firmly enough before baking the flapjacks. They will stay together if everything is pressed and compact in the tin
Can I add chocolate chips to the recipe?
Absolutely! I would add between 30-50g of chocolate chips to this recipe

The flapjacks have set and are very hard to bite into
Sounds like a case of over cooking! When using cinnamon especially, it's hard to make out the difference between golden brown and over cooked - just remember that the flapjacks will set firmer once they're cooled down
My flapjacks fell apart when I cut them
This may be becuase you
My rocky roads fell apart when I cut them, even though they were fully set
This may be because you didn't press the mix down into the tin firmly enough before baking the flapjacks. They will stay together if everything is pressed and compact in the tin
Can I add chocolate chips to the recipe?
Absolutely! I would add between 30-50g of chocolate chips to this recipe

Add 25g of raisins, flaked almonds or a seed mix for an extra texture in the flapjacks
Bake in a larger tin or tray for thinner flapjacks (reducing the baking time by 3-5 minutes)

Add 25g of raisins, flaked almonds or a seed mix for an extra texture in the flapjacks
Bake in a larger tin or tray for thinner flapjacks (reducing the baking time by 3-5 minutes)

Add 25g of raisins, flaked almonds or a seed mix for an extra texture in the flapjacks
Bake in a larger tin or tray for thinner flapjacks (reducing the baking time by 3-5 minutes)