Golden Syrup Flapjacks
Classic chewy oat bars made with butter, brown sugar and golden syrup, baked until golden at the edges and cooled fully for neat squares. Batch yield: 12 bars from one 20 × 20 cm square tin. One serving: 1 bar, approximately 56 g after baking and cooling. Allow about 15 minutes to prepare the tin, melt the ingredients and press in the mixture while the oven preheats, followed by 25 minutes of oven time, 120 minutes of cooling and 5 minutes to cut. Prep_minutes includes all non-oven elapsed time, including complete cooling; total elapsed time is approximately 165 minutes. Preheating overlaps preparation and is not counted again. There is one oven batch, with no chilling or butter-softening time required. Appliances: Oven; Hob. Equipment: 20 × 20 cm square metal baking tin; Baking parchment; Kitchen scales; Medium saucepan; Wooden spoon; Heatproof spatula; Wire cooling rack; Chopping board; Sharp knife. Allergens: Butter contains milk. Standard oats may contain wheat, barley or rye through cross-contact; check the packaging. Nutrition is estimated per bar, with oat fibre contributing to the calorie estimate. Storage: Once completely cool, store in an airtight container at cool room temperature for up to 5 days, or refrigerate for up to 7 days. For longer storage, wrap individual bars and freeze in a freezer-safe container for up to 3 months. Thaw wrapped at room temperature for about 2 hours. Refrigerated bars will be firmer; let them stand briefly at room temperature before eating.
140 min
Prep
25 min
Cook
12
Serves
266
Calories
Macros · per serving
3g protein
31g carbs
14g fat
Ingredients
For 12 servings
- 300 g Porridge oats
- 175 g Unsalted butter
- 100 g Light brown soft sugar
- 125 g Golden syrup
- 1 g Fine salt
Instructions
- 1
Heat the oven to 180°C/356°F conventional or 160°C/320°F fan. Line the base and sides of a 20 × 20 cm square metal baking tin with baking parchment, leaving an overhang on two sides for lifting.
- 2
Cut the butter into small pieces and put it in a medium saucepan with the brown sugar, golden syrup and salt. The butter can come straight from the fridge; no softening is needed.
- 3
Warm over a low heat on the hob for 4–5 minutes, stirring until the butter has melted and the mixture is evenly combined with no large sugar lumps. Do not let it boil. Remove from the heat.
- 4
Stir in the oats until every flake is coated and no dry patches remain. Take care with the hot syrup mixture and avoid tasting the unbaked mixture.
- 5
Scrape all the mixture into the prepared tin. Spread it into the corners and press firmly into an even layer with the back of a spoon or a heatproof spatula.
- 6
Bake on the middle shelf for approximately 25 minutes. The edges should be golden brown and the centre lightly golden but still soft. Do not wait for the centre to feel firm: it sets as it cools.
- 7
Place the tin on a wire rack and leave the flapjack undisturbed for about 2 hours, until completely cool. Cutting while warm can make the bars crumble.
- 8
Lift out using the parchment and place on a chopping board. With a sharp knife, cut into 3 rows and 4 columns to make 12 equal bars.
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