Go Back


Prep Time20 mins
Cook Time25 mins
Total Time45 mins


  • 250 g butter
  • 250 g Demerara sugar
  • 25 g golden syrup
  • 340 g rolled oats


  • Line a baking tin approximately 26cm x 18cm with Bakewell parchment.
  • Gently melt the butter fully in a large bowl in the microwave or in a saucepan over a low heat.
  • Add the syrup and Demerara sugar and stir really well, until it is fully blended.
  • Tip in half of the oats and mix well before adding the final half. Keep mixing until the mixture is evenly blended.
  • Tip into the prepared tin and spread evenly. Press down well ensuring the edges are smooth.
  • Leave to cool for at least 20 minutes.
  • Heat oven Gas Mark 4 / 180C
  • Place the tin in the middle of the oven and bake for 20 - 25 minutes, checking near the end as the edges tend to cook quicker. if the middle is still quite pale turn the oven down and cook for a further 5 minutes.
  • Cool and cut into fingers or squares. Do not remove from the tin until cold down.


Replace the golden syrup with maple syrup for a richer flavour.
Add a handful of large raisins to the mix before placing in the tin.
Replace 25g oats with 25g sesame seeds or sunflower seeds.
Really take the time to press the mixture down well into the tin.
Leaving the flapjack to cool aids a better result.