If you've been looking for an easy gooey flapjack recipe, this is the one for you! With just 4 simple ingredients and only 5-10 minutes of prep time, these tasty treats will be ready to eat in less than an hour!
Am I alone in thinking that flapjacks are highly underrated in the dessert world? They just never seem to get a look-in beside a chocolate brownie or a slice of cake so as a baker, I felt it was my duty to bring flapjacks the justice they deserve, LOL. Today I'm sharing my gooey flapjack recipe and there will be many more variations to come over the next couple of weeks so keep your eyes peeled!
What is a flapjack?
If you've never heard of a British flapjack you might be wondering what on Earth I'm talking about so allow me to explain. Unlike American flapjacks which are pancakes, British flapjacks are a traybake dessert made with oats, butter, golden syrup and sugar.
Flapjacks are said to have been around for at least as far back as the 17th century yet you'll still see them in almost every supermarket you visit today. They are still quintessentially British!
Ingredient notes
Grab the following ingredients and get ready to bake!
- Oats: Regular porridge oats are the best type to use for this recipe. They soak up just the right amount of moisture without leaving the flapjacks dry or greasy.
- Brown sugar: I recommend soft, light brown sugar for the best flavour. Dark brown sugar has a more intense flavour that will overpower the golden syrup.
- Butter: Use unsalted butter, unless you particularly want a sweet and salty flavour. I don't recommend substituting butter for margarine as the latter contains more water and will make the flapjacks a bit soggy.
- Golden syrup: This is where the classic flapjack flavour and gooey texture come from! Golden syrup is a thick, viscous, amber-coloured syrup and you'll be able to find it in most supermarkets near the sugar or baking ingredients.
Equipment
- 8x8-inch tin: This is the ideal tin to use for decently sized flapjack slices. If you're using a larger tin, I recommend you also increase the ingredient quantities to prevent thin flapjacks. You can use my cake pan converter tool to do this.
- Baking paper: To stop the flapjacks from sticking to the tin. They can be really difficult to remove from the tin without this. I recommend leaving a little bit hanging over each edge to make it easy to pull them out.
- Kitchen scales: Accuracy is very important for recipe success. Weigh out the ingredients in grams, especially the golden syrup, to ensure the amounts are accurate.
- Mixing bowl and spoon: A large mixing bowl and a wooden spoon is ideal. You'll also need a small heatproof bowl or saucepan to melt the butter.
- Sharp knife: For cutting and scoring the flapjacks.
How to make gooey flapjacks
Step 1: Preheat your oven to 180°C (or 160°C if you're using a fan oven). Then line an 8x8-inch tin with baking paper. I recommend leaving a bit of baking paper hanging over each edge for easy removal later on.
Step 2: Add 280g of porridge oats to a large mixing bowl then stir in 100g of soft light brown sugar.
Step 3: In a separate bowl, melt 150g of butter and let it cool for a minute or two. Then add it to the bowl along with 90g of golden syrup and mix everything together until well combined.
Step 4: Transfer the oaty mixture to your lined tin and press it firmly into place. Pressing it in firmly will help to prevent crumbling later on.
Step 5: Bake the flapjacks for 18-20 minutes, until they are just starting to turn golden at the edges. They should still be a bit wobbly in the middle.
Step 6: Leave the flapjacks to cool in the tin for about 10 minutes then use a knife to lightly score where you plan to cut them. Leave them to cool completely then pop them in the fridge for around 1-2 hours. This will help them firm up and become really chewy.
Step 7: After chilling the flapjacks, remove them from the tin and cut them into slices using your score marks as a guide. Then all that's left to do is enjoy!
Flapjack tips
- Use an 8x8-inch tin for the best thickness and texture.
- Score lines into your flapjacks after they've cooled a little (but before they've cooled completely). This will make it easier to cut into them later without crumbling.
- Porridge oats are the best type of oats to use for this recipe.
- To make these gooey flapjacks vegan, simply swap out the butter for a dairy-free block butter. The rest of the ingredients are already naturally vegan.
FAQ
They'll last for up to 1 week if you keep them in an airtight container in the fridge. They'll also last for a few days at room temperature so long as you keep them covered.
Yes, you can put slices into airtight containers and freeze for up to 2 months. The day before you plan to eat them, transfer them to the fridge and let them thaw overnight. Do not refreeze.
Golden syrup is really essential if you want that classic British flapjack flavour but if you don't mind, you can definitely use honey instead. Check out my honey flapjacks recipe!
If your flapjacks are falling apart when you try to cut into them, it's likely because they haven't set fully. Try popping them into the fridge for an hour or two to help them firm up then use a sharp knife to cut your slices. If you find they're sticking to the baking paper, you can slide a butter knife underneath to help peel them off.
More flapjack recipes:
I hope you like my gooey flapjack recipe! If you make these at home, please leave a comment and rating to let me know what you think. Enjoy!
BEST Gooey Flapjacks
Ingredients
- 150 g Unsalted butter
- 280 g Oats
- 100 g Soft light brown sugar
- 90 g Golden syrup
Instructions
- Preheat your oven to 180℃ (or 160℃ for fan ovens) and line an 8x8 tin with baking paper.
- Melt the butter and set aside to cool for a minute or two.
- In a large bowl mix together the oats and brown sugar. Then add in the melted butter and golden syrup. Mix well until the oats are evenly coated.
- Press the mixture firmly into your tin and bake for around 18-20 minutes. The flapjacks should be very slightly golden at the edges and wobbly in the middle. They'll firm up as they cool so don't worry.
- Let them cool in the tin for around 10 minutes then use a knife to gently score lines where you plan to cut them. This will help to prevent crumbling later.
- Leave the flapjacks to cool completely then pop them in the fridge for an hour or two to firm up. Then remove them from the tin and cut into slices using your score marks as a guide.
Video
Notes
- Store in an airtight container in the fridge for up to 1 week.
Rob
Wow they are fantastic, my kids loved them, as we all did 👌👌👌👌
Chloe
Thanks Rob, so glad!