British Flapjacks

About 6 months ago my husband signed us up for one of those health snack subscriptions where we get boxes of healthy little snacks every week. Every time it comes in the mail I find myself with fingers crossed hoping that one of the 4 snacks inside the box is British Flapjacks. The company that we order from has something like 7 different flapjack variations and they’re all my favorite (although the honeycomb flapjacks are my favorite favorite).

And every time that I open the box and there are no flapjacks inside, I get very sad. So, I decided the hell with it; I’ll try making my own flapjacks! It took some research and a few failed attempts to get it right but I’m VERY pleased with the final yumminess.

These treats are, according to google, a treat that originated in the UK. I also read quite a bit about how “healthy” they are but I must respectfully disagree with this seeing as they have a whole stick of butter in them. They’re not the worst but I’m not sure I’d recommend these to someone trying to lose a few pounds. I digress.

These are very simple and the ingredient list is short and sweet.

2 1/3 cup Quick cooking oats (instant oats can be used but they’re not ideal)
1 stick of unsalted butter (1/2 cup)
1/4 cup of golden syrup
1/2 cup light brown sugar
pinch of salt
optional: 2 oz of bittersweet chocolate, melted

*Any kind of dried fruit or nut an easily be added to this if desired.

Pre-heat oven to 350°
1) Cut butter into small pieces so that it will melt a bit faster.
2) Combine butter, syrup, and brown sugar in medium saucepan and heat on medium.

3) Stir the mixture constantly until all of the ingredients are melted and mixed together.

4) Remove from heat and add the oats and salt. Stir until all of the oats are evenly covered in the syrup mixture.
5) Pour oats mixture into a greased 11 x 7 or 8 x 8 sized pan. I found that a slightly smaller sized pan than the average results in a better flapjack. Anything bigger will result in thinner, crispier flapjacks.

6) Bake for 18 minutes. When finished, the top of the oats should be golden brown while the edges will be a bit darker.
7) Cool for a few minutes and then cut your flapjacks to your desired size. The flapjacks will still be rather liquidy/ soft at this point but it’s necessary to cut them while they’re still hot. If you wait until after they cool down, it will be quite a bit more difficult.

8) Optional: once cooled and hardened a bit, drizzle chocolate over the tops of the flapjacks for a bit of added deliciousness.


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11 comments on “British Flapjacks”

  1. These look delicious and all of your pictures are amazing. Please teach me your ways!

  2. This looks so unbelievably good! You go girl!

  3. Your food pictures are getting so awesome–they seriously look like they belong in Bon Appetite! And these look beyond delicious :)


  4. Those look pretty doable and yummy!!

  5. Flapjacks can be delicious or really dry and boring and yours definitely look yummy!

  6. Those look so good. I could totally see myself devouring the whole pan.

  7. How pretty! Thanks for linking up this recipe. It looks amazing!

  8. Love this, perfect breakfast or snack :)

    Thanks for linking up!

  9. My kids would love these! Thanks for linking up with What’s Cookin’ Wednesday!

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  11. I realize that this post is over a year old, but thank you for this recipe. I’m at my desk eating the box’s honeycomb flapjack and wondering why the box company hasn’t made an individual ordering option because the flapjacks are so good. Definitely going to have to try this recipe out!