Flapjacks are one of the easiest and most simple things to bake. They are definitely not the healthiest of treats, but boy are they delicious!

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There are actually two different types of sweet treat with the name flapjack. The first and original meaning refers to a type of thick pancake. In this instance, the term “flapjack” refers to flipping a pancake. According to the Oxford English Dictionary this meaning dates from the early 17th century. Shakespeare refers to flapjacks in his play Pericles, Prince of Tyre (1607):

“Come, thou shalt go home, and we’ll have flesh for holidays, fish for fasting-days, and moreo’er puddings and flap-jacks, and thou shalt be welcome.”

This original meaning has been retained in America.

The second, British definition is a sort of tray bake made from oats, syrup and butter. It is not until 1935 that the word flapjack was used to describe a food made with oats. It is the second definition for which I provide a recipe!

IMG_0581 (2)These flapjacks are extremely simple; you basically just combine the ingredients in a saucepan and bake in a tin.

Other recipes call for a higher oven temperature, but I cook mine at 160c. This allows the flapjacks to remain chewy. Some people prefer their flapjacks to be crunchy, but to me the perfect flapjack has a melt-in-the mouth chewiness.

This is based on an old family recipe which is actually originally from a Winnie-the-Pooh cookbook!


  • Servings: 16 flapjacks
  • Print


  • 110g butter
  • 2tbsp golden syrup
  • 50g brown sugar
  • 210g porridge oats


  • Grease a tin of around 18x22cm and pre-heat the oven to 160c
  • Measure the butter, golden syrup and brown sugar into a saucepan and gently melt over a low heat, stirring occasionally
  • When the mixture has melted and combined remove from the heat
  • Add in the oats little by little, and stir until evenly mixed
  • Spoon into the tin and squash it down. I used a potato masher to do this!
  • Bake in the oven for about 16-18
  • Remove from the oven and mark into 16 pieces with a knife
  • Leave to cool in the tin, then remove and break into pieces

Storage: keep in an airtight container for up to 5 days



6 thoughts on “Flapjack

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