All-Butter Flapjacks

butter flapjacks

Over the last few days, I’ve been craving flapjacks…  British flapjacks.  The ones made with butter, oats, sugar and golden syrup.  I guess to an American, I would describe them as a chewy granola bar, but with so much more flavour!

These flapjacks can be chewy or crunchy, just by changing the cooking temperature. I prefer the chewy version, but have given instructions for both below. They are perfect for packed lunches, afternoon tea, or general snacking. I also remember people putting raisins and/or chocolate chips in them, but I prefer the plain Jane variety – simple is the best!

They have no real redeeming nutritional value, other than the fiber from the oats, but I guess any good that comes out of that is taken away with the amounts of butter, sugar and syrup: so don’t say that I never warned you.

Golden syrup may be a little difficult to find in some countries. In America, some grocery stores do stock it, but the best place is probably Cost plus World market, or the local British grocery store.

For people who cannot get hold of golden syrup easily, I can’t really think of a suitable alternative. Honey may be ok, but I’ve not really tried it, and the flavor will be completely different. Whatever you use, please do not substitute in corn syrup – blergh.


Makes 1 – 20 cm (8 inch) square tin (pan), about 9-12 pieces

Adapted from duramecho: Flapjack Recipe


  • 250 g (2 1/2 c) rolled oats*
  • 150 g (2/3 c) salted European butter
  • 75 g (3 1/2 tablespoons) golden syrup
  • 75 g (6 tablespoons) raw cane (turbinado) sugar
  • other optional additions: a handful of raisins, coconut or chocolate chips…

* To make this gluten-free, use oats produced/packaged in a gluten-free factory


1. Preheat oven to 175 C (350 F), for chewy, and 190 C (375 F), for crunchy. Line a 20 cm (8 inch) tin/pan with parchment paper.

2. Take half of the oats and blitz in a food processor until coarsely chopped.

3. Heat together the butter, sugar and golden syrup in a microwave or a saucepan until liquid.

4. Stir in all of the oats (and any additions) until well combined. Transfer into the prepared tin (pan) and press flat with the back of a spoon.

5. Bake in the middle of the oven for 25-30 minutes. Slice into bars whilst warm, and leave in the tin (pan) to cool and set.  Enjoy! I bet you can’t just eat one!


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