Easy All Butter Golden Syrup Oat Flapjacks

5 from 1 vote

Easy All Butter Golden Syrup Oat Flapjacks

Sweet, comforting, wholesome and blissfully uncomplicated, you can't beat classic all butter and golden syrup flapjacks. Make perfectly soft, chewy and oaty bars of deliciousness with this easy flapjacs recipe.

Prep Time10

Cook Time30

Course: Dessert

Cuisine: British

Servings: flapjacks

Calories: 181kcal

Author: Helen

Cost: £2

Equipment

1 square baking tin (20cm or 8 inches)
1 saucepan

Ingredients

165 g unsalted butter (Note 1)
55 g demerara sugar (Note 2)
110 g golden syrup (Note 3)
¼ tsp salt
300 g oats porridge / rolled oats or half porridge/rolled oats and half jumbo oats (Note 4)

US Customary - Metric

Instructions

Heat your oven to 180°c or 400 °F.
Grease a baking tin with butter and line with greaseproof paper/baking parchment paper
Add the butter, sugar, salt and golden syrup in a pan. Place on a low heat and stir gently until melted. To melt in the microwave, place the ingredients in a microwaveable bowl and heat for 30 seconds at a time stirring in between the bursts.
165 g unsalted butter, 55 g demerara sugar, 110 g golden syrup, ¼ tsp salt
Stir in the oats and spoon the mixture into baking tin. Press down with the back of a large spoon so the top is flat.
300 g oats
Bake for 15-20 minutes until the edges start to turn light golden.
Leave to cool in the tin for 5-10 minutes and cut the flapjacks into squares.
Leave the flapjacks in the tin to cool completely. Then serve or store in an airtight tin for later.

Notes

Butter: For best results, I suggest using unsalted butter with a pinch of salt. This way you have control over the amount of salt added. You can use salted butter but you will not need to add additional salt.
Sugar: I always opt for light brown/demerara sugar because I prefer a more mellow caramelly sweetness but you can also use white sugar.
Golden syrup: this recipe has been tested with golden syrup but you could use maple syrup, agave syrup or honey instead.
Oats: Most flapjack recipes call for rolled or porridge oats because their small size means that they bind together well. I have found that a mixture of rolled/porridge oats and jumbo oats gives the best texture. Flapjacks using only jumbo oats tend to fall apart so I advise against using just jumbo oats.

Nutrition