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Easy UK Flapjack Recipe (Soft and Chewy!)

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Wish you had an easy UK flapjack recipe instead of having to convert from cups? You know, the soft and chewy kind, made with golden syrup? Look no further than this gorgeous soft flapjack recipe! Made with just 4 ingredients and minimal equipment, you’ll never believe how easy chewy flapjack is to make! Keep reading to learn all my tips…

7 bars of golden syrup flapjack in a stack

Chewy golden syrup flapjack

Golden chewy flapjack is a British staple isn’t it?! I remember it being the first thing I ever made in school. And no wonder, as it’s perfect for beginner bakers! Simply melt it, mix it and bake it. You can’t get easier than that.

Although it’s not exactly a healthy flapjack, it’s definitely a high energy snack we reach for between meals. Those oats can power us for a long time!

There are lots of different types of flapjack recipes out there. From firm and crispy, like these maple pecan flapjacks – to chewy and fruity, like these apricot and white chocolate flapjacks.

Whatever your tastes, finding a staple UK flapjack recipe is always a win. And I’m here to tell you that you’ve just found yours!

Just like the majority of traybakes, it’s low effort, zero fuss and minimal pots. And you get to enjoy gorgeous golden syrup flapjack at the end.

What more could you want from a traditional flapjack recipe?

Squares of chewy flapjack in a tin over an open book

What is a British vs American flapjack?

UK flapjacks are chewy oat bars made using butter, sugar, golden syrup and oats. In America, flapjack is a term sometimes used to describe pancakes.

What can I use instead of golden syrup in a UK flapjack recipe?

In a UK flapjack recipe, there are a few alternatives to using golden syrup. I’ve tried both maple syrup and honey, which work well. Although golden syrup is definitely my favourite flavour wise!

Soft flapjack recipe ingredients in bowls with a napkin

Can I use porridge oats for flapjack?

Typically there are two types of oats available in the UK. Porridge oats and rolled oats. Porridge oats are are a finer cut oat. Whereas rolled oats are flatter and more flake like.

I’ve used both types when making flapjack, and they’ve worked equally as well. The only ones I would say to definitely avoid are jumbo oats. These can be quite large, and it may prevent them holding together well when cut into bars.

Someone eating golden syrup flapjack and drinking a cup of tea

Can you use caster sugar instead of brown sugar in a UK flapjack recipe?

Yes! Of course you can use caster sugar instead of brown sugar in chewy flapjacks.

Just note that it may alter the colour and texture slightly. Brown sugar is often used when you want a more chewy texture. White sugars are used when you want a more golden colour. It also spreads more when baked. (This is particularly noticeable when making chewy cookies.)

UK flapjack recipe ingredients in bowls with spoons

UK flapjack recipe ingredient notes

Confused about what ingredients to buy? Not sure about a substitution? Here’s everything you might need to know…

  • Butter – Unsalted butter is my go to for flapjack. However, it has recently become quite expensive. A good quality margarine would also work in it’s place.
  • Sugar – I like to use soft light brown sugar, as it gives a chewy texture and slight caramel flavour. Caster sugar would also work great though.
  • Golden Syrup – For me, it has to be golden syrup for a traditional flapjack recipe. Any brand will do! However, maple syrup and honey will both work well as a substitute. Based in the US? Light corn syrup is your closest substitute to golden syrup.
  • Oats – Both porridge oats and rolled oats work great in flapjack. Try to avoid using jumbo oats though. They tend not to stick together quite as well, resulting in a crumbly ‘fall apart’ texture.
A stack of soft flapjacks on top of a book

Easy flapjack recipe tips and troubleshooting

Here are a few tips you’ll find helpful when making this recipe.

  • Use a saucepan large enough to fit all the ingredients in. You will be adding the oats directly into the pan , along with the melted ingredients. So this helps to reduce the amount of pot washing.
  • Want chewy flapjacks? Do NOT overcook! It might not look ready, but the edges should be golden and the middle will still be very wobbly. Don’t worry, it will set once cooled.
  • Make sure to press the oat mixture firmly into the tin with the back of a spoon before baking. Otherwise it can result in crumbly flapjack that falls apart.
  • Read the recipe all the way through and prepare/weigh your ingredients before you begin. This way you know what’s coming, and are less likely to make unnecessary mistakes.
  • If your flapjack seems slightly sunken in the middle, don’t worry. While still warm, smooth out the top with the back of a metal spoon to even it out. It’s still very malleable when warm.
Bars of soft flapjack on a cooling rack

Time management

Have limited time? Struggle with recipe timings? Or juggling around other things? Here’s some time managing info to make your life easier…

Other than weighing out the ingredients ready, you can’t really prepare much in advance with a UK flapjack recipe. It only takes about 10 minutes to prepare and 20 minutes to bake though. So not a time consuming recipe at all.

You can however, make it ahead of time. Flapjack will keep well for up to 7 days, when stored in an airtight container at room temperature. Just be sure to allow enough time for it to cool completely before you attempt to cut it. It will take a couple of hours, depending on the time of year.

Someone spooning sugar from a bowl

If you like this recipe…

…you might also like:

Chewy UK Flapjack – Step by Step Picture Recipe

(For a printer friendly version, see the recipe card at the end of this post)

Ingredients

Here is what you will need to make 16 small bars (or 9 large).

  • 160g (2/3 Cup + 1 tbsp) Unsalted Butter *
  • 130g (2/3 Cup) Soft Light Brown Sugar
  • 135g (1/3 Cup + 1 tbsp) Golden Syrup †
  • 290g (2 Cups + 1 tbsp) Oats #

*a good quality margarine will also work

†Light corn syrup is the closest US substitute. Honey and maple syrup also work.

#both porridge oats and rolled oats will work. Avoid jumbo oats.

Essential equipment

  • 20cm (8″) Square Baking Tin
  • Large Saucepan
  • Wooden Spoon

Instructions

First lightly grease and line your baking tin, and preheat the oven to 170ºC/Fan 160ºC/338ºF. Then pop your large saucepan on some scales, and weigh in the butter (160g | 2/3 Cup + 1 tbsp), brown sugar (130g | 2/3 Cup) and golden syrup (135g | 1/3 Cup + 1 tbsp).

Sugar, golden syrup and butter in a saucepan

Place the pan over a medium heat and melt, while stirring continuously with a wooden spoon.

Melted sugar, golden syrup and butter in a saucepan on the hob

Once everything has fully melted, remove the pan from the heat and add in your oats (290g | 2 Cups + 1 tbsp). Mix thoroughly, until all the oats are completely covered in the syrup.

Unbaked flapjack mixture in a saucepan

Next, press the oat mixture firmly into your prepared tin with the back of a spoon. If you don’t, your flapjacks may fall apart, or be very crumbly, when cut into bars.

Unbaked flapjack pressed into a lined square baking tin

Finally, bake in the preheated oven for 20-22 minutes. It may not look done, but it will be. Trust me. The edges will be golden but the middle should still be very wobbly. It will harden once cooled.

Baked chewy flapjack in a square tin

Allow to cool completely in the tin, before slicing into 16 small bars, or 9 large.

How to store golden syrup flapjack

Once cooled and cut, store your flapjacks in an airtight container at room temperature and consume within 7 days. I prefer to use metal tins rather than plastic tubs. Sugar sweats in plastic, and this can often alter the texture of your bakes in a negative way.

Someone taking a bar of chewy flapjack from the top of a stack

Loved this UK flapjack recipe? Pin it!

7 bars of golden syrup flapjack in a stack. A text overlay says 'golden syrup flapjack'
Squares of chewy flapjack in a tin over an open book. A text overlay says 'golden syrup flapjack'
A stack of soft flapjack bars in a stack

UK Flapjack Recipe - Printable

Yield: 16
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Looking for an easy UK flapjack recipe? The chewy kind with golden syrup? This soft flapjack is made with just 4 ingredients and tastes SO good!

Ingredients

  • 160g (2/3 Cup + 1 tbsp) Unsalted Butter *
  • 130g (2/3 Cup) Soft Light Brown Sugar
  • 135g (1/3 Cup + 1 tbsp) Golden Syrup †
  • 290g (2 Cups + 1 tbsp) Oats #

Essential equipment

  • 20cm (8″) Square Baking Tin
  • Large Saucepan
  • Wooden Spoon

Instructions

  1. Lightly grease and line your tin, and preheat the oven to 170ºC/Fan 160ºC/338ºF. Add the butter, sugar and golden syrup to a large saucepan.
  2. Place over a medium heat and stir continuously with a wooden spoon, until completely melted
  3. Remove from the heat and add in the oats. Mix thoroughly, until every oat is covered in the syrup.
  4. Firmly press the mixture into your prepared tin with the back of the wooden spoon.
  5. Bake in the preheated oven for 20-22 mins. The edges will be golden, but the middle will still be very wobbly. Don't worry - it will firm up when cool. Allow to cool completely in the tin, before slicing into 16 small bars or 9 large bars.

Notes

Store in a metal tin at room temperature and consume within 7 days.

*a good quality margarine will also work

†Light corn syrup is the closest US substitute. Honey and maple syrup also work.

#both porridge oats and rolled oats will work. Avoid jumbo oats.

See the main post for a more detailed, step by step picture recipe.

Be sure to read the sections Ingredients and Substitutions, Recipe Tips and Troubleshooting and Time Management for lots of helpful information before you begin making this recipe. You can find them in the main body of this post.

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Nutrition Information:
Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 194Total Fat: 9.3gSaturated Fat: 5.3gUnsaturated Fat: 3.4gCholesterol: 22mgSodium: 9.6mgCarbohydrates: 26gFiber: 1.8gSugar: 12gProtein: 2.5g

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