English Flapjack

English Flapjack


"An English recipe. Very easy to make, and very delicious. Good for lunch-boxes too."

Ingredients 45 m {{adjustedServings}} servings 250 cals

Serving size has been adjusted!

Original recipe yields 10 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 250 kcal
  • 13%
  • Fat:
  • 10.8 g
  • 17%
  • Carbs:
  • 36.7g
  • 12%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 75 mg
  • 3%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. In a saucepan over low heat, combine the butter, brown sugar and golden syrup. Cook, stirring occasionally, until butter and sugar have melted. Stir in the oats and raisins until coated. Pour into an 7 or 8 inch square baking pan. The mixture should be about 1 inch thick.
  3. Bake for 30 minutes in the preheated oven, or until the top is golden. Cut into squares, then leave to cool completely before removing from the pan.
Tips & Tricks
How to Make Cheesecake

See how to make a classic cheesecake in five easy steps.

How to Make Angel Food Cake

Watch how to make this decadent-tasting but actually fat-free cake.

Rate recipe

Your rating


Reviews 37

  1. 45 Ratings


I'm English. I'm a bloke. I live in the US. I do the cooking in our house. :-) This recipe is authentic . . . . . PROBLEMS: It crumbles? Too many oats? . . . . . . SOLUTIONS: ONE: In step 2 you must combine on very low heat and leave gently heating for at least 5 minutes, stirring occasionally. Waiting for just the butter to melt is NOT long enough. The reason is that the brown sugar needs to liquefy. TWO: As good as they smell you must allow them to cool UNTIL COLD ..... Follow both these directions with the above recipe and you'll be fine. ..... My personal changes: When I add chopped dates I remove the same size amount from the oats. For example if I add 1/4 cup of dates, I remove 1/4 cup of oats. I also make them in a muffin tin for individual lunch box portions (as my photo shows). Enjoy.

Chef W

I have been craving these for so long! -I used porage oats instead of rolled oats. (If you can't find porage/Scottish oats, just toss some rolled oats in the blender and pulse a couple times until the oats approach the size of instant potato flakes) -I doubled or tripled the amount of golden syrup so that it would stick together a little better. (I just added it until it seemed dense enough) -I used sultanas instead of raisins so it would be easier to chew - just toss some raisins in boiling water until they're plump and tender. I used both black and golden raisins. I baked them in a metal pan, and next time I would cut the time by 5-7 minutes because they ended up a little tough around the edges. They turned out great! They make a great snack for me during classes! I miss England!


5 stars with a few revisions... Try this for the perfect flapjack: 1 c. butter 1/2 brown sugar 1/2 c. golden syrup 2 1/3 c. quick cook oats (not instant) Follow rest of the recipe as stated, though I usually only need to cook mine for 20 minutes at 350. I also omitted the raisins for a more authentic flapjack. Enjoy!!