Traditional British Flapjack Recipe

Traditional British Flapjack Recipe
British Flapjack Recipe pinit

There’s something wonderfully comforting about a traditional British flapjack. This classic British Flapjack Recipe, made from simple ingredients like oats, butter, and golden syrup, is perfect for a quick snack or a delightful addition to your afternoon tea. With its chewy texture and rich, buttery flavor, flapjacks are sure to become a favourite in your household.


British flapjacks, unlike their American namesake which refers to pancakes, are oat bars that trace their origins back to the Victorian era. These sweet, chewy bars were a staple for miners and schoolchildren alike, offering a portable and energy-boosting snack. The use of golden syrup, a byproduct of sugar refining, gives them their characteristic rich taste and moist texture.

Serving Suggestions:

Flapjacks are incredibly versatile. Enjoy them on their own with a cup of tea or coffee, or serve them with a dollop of clotted cream and a handful of fresh berries for an extra special treat. For a variation, consider adding a handful of dried fruits or nuts to the mixture before baking. These bars also pair beautifully with a drizzle of melted chocolate on top once cooled.

Storing Instructions:

To keep your flapjacks fresh, store them in an airtight container at room temperature. They will stay deliciously chewy for up to a week. If you’d like to keep them for longer, you can freeze them. Wrap individual bars in cling film and place them in a freezer-safe bag. They will keep well for up to three months. Simply thaw at room temperature before enjoying.


We hope this traditional British flapjack recipe brings a bit of cosy charm to your home. We’d love to hear how your flapjacks turned out! Share your baking experiences in the comments below and don’t forget to subscribe to our newsletter for more classic recipes and delightful treats.

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How to Make Traditional British Flapjack Recipe

British Flapjack Recipe pinit
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Traditional British Flapjack Recipe

Difficulty: Beginner Prep Time 10 mins Cook Time 25 mins Rest Time 30 mins Total Time 1 hr 5 mins
Cooking Temp: 160  °C Servings: 16 Calories: 180 kcal per serving
Best Season: Suitable throughout the year


Chewy, buttery, and perfectly sweet, these traditional British flapjacks are a timeless treat. Made with rolled oats, golden syrup, and a hint of brown sugar, they are ideal for a quick snack or an afternoon tea accompaniment. Easy to make and utterly delicious, these flapjacks will quickly become a family favourite.



Making the Flapjacks

  1. Preheat the Oven

    Preheat your oven to 180°C (160°C fan) or Gas Mark 4.

  2. Prepare the Tin

    Grease a 20x20 cm baking tin and line it with baking parchment.

  3. Melt Ingredients

    In a large saucepan, melt the butter, sugar, and golden syrup over low heat, stirring occasionally until the mixture is smooth and the sugar has dissolved.

  4. Combine with Oats

    Remove the saucepan from the heat and stir in the oats and salt until they are fully coated with the syrup mixture.

  5. Bake

    Pour the mixture into the prepared tin and press it down firmly with the back of a spoon to create an even layer. Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown but the center is still slightly soft.

  6. Cool and Cut

    Allow the flapjack to cool in the tin for about 10 minutes, then score into squares or rectangles. Let it cool completely before removing from the tin and cutting fully.

Nutrition Facts

Amount Per Serving
Calories 180kcal
Calories from Fat 72kcal
% Daily Value *
Total Fat 8g13%
Saturated Fat 5g25%
Cholesterol 20mg7%
Sodium 40mg2%
Potassium 50mg2%
Total Carbohydrate 25g9%
Dietary Fiber 2g8%
Sugars 12g
Protein 2g4%

Vitamin A 200 IU
Calcium 20 mg
Iron 0.8 mg
Vitamin E 0.2 IU
Vitamin K 0.3 mcg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.


You can customize your flapjacks by adding extras like chocolate chips, dried fruits, or nuts. Adjust the golden syrup quantity to control the flapjack's gooeyness. If you prefer a crisper texture, bake for a few extra minutes, keeping an eye on the edges to prevent burning.

Keywords: British Flapjack Recipe, Flapjack Recipe, how to make British Flapjack, traditional flapjack, oat bars, golden syrup flapjack, easy flapjack recipe, teatime treat, homemade flapjacks, classic British dessert

Frequently Asked Questions

Expand All:
Can I use margarine instead of butter?

Yes, you can substitute margarine for butter, but it may slightly alter the flavour and texture. Butter gives a richer taste.

Can I add extras like chocolate chips or nuts?

Absolutely! Feel free to mix in your favourite additions, such as chocolate chips, dried fruits, or nuts, to make your flapjacks even more delicious.

My flapjacks turned out too crumbly. What did I do wrong?

If your flapjacks are too crumbly, it could be because they weren't pressed down firmly enough before baking, or they were baked for too long. Make sure to pack the mixture tightly into the tin and keep an eye on the baking time.

How do I know when the flapjacks are done?

The flapjacks are done when the edges are golden brown and the centre is still slightly soft. They will firm up as they cool.

Can I use honey instead of golden syrup?

Yes, you can substitute honey for golden syrup, but it will change the flavour slightly. Golden syrup has a unique taste that is traditional for British flapjacks.

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Fiona O'Sullivan

Fiona O'Sullivan is the passionate editor of Great Food Ireland, a popular blog dedicated to celebrating traditional Irish cuisine and culinary heritage. With a rich background in food writing and a deep love for Ireland's gastronomic culture, Fiona brings a wealth of knowledge and enthusiasm to her role. She curates authentic recipes, shares culinary stories, and explores the vibrant food scene across Ireland. Fiona's dedication to promoting Irish food traditions has made Great Food Ireland a beloved resource for food enthusiasts around the world.

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