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flapjacks 3   FLAPJACKS. When I say "flapjacks," I'm guessing you're thinking about pancakes. I certainly was until I learned of the British variety of flapjacks. These flapjacks are much more like granola bars, except that one of their main features is golden syrup, another item I had never heard of. Golden syrup is not as widely available in the U.S., and around me is only available in specialty shops or the "international" section of the grocery store. From what I can gather, Lyle's brand appears to be a well-known brand, and was the only kind I was able to find. Though the golden syrup is typically used in flapjacks, if you can't find it, honey is a perfectly good alternative.  


Adpated from: Lyle's Golden Syrup



  • 1/2 cup + 3 tablespoons (150 grams) salted butter
  • 1/3 cup (75 grams) packed dark brown sugar
  • 1/4 cup golden syrup
  • 2 1/3 cups (250 grams) quick oats (but not instant!)
  • honey, for coating pan (optional)
  • chocolate, for drizzling (optional) - I used about 1/2 cup of chocolate chips
  golden syrup   Instructions:
  • Preheat oven to 350 degrees Fahrenheit. Line an 8x8 pan with parchment paper and spray with cooking spray or butter. Coat bottom with honey (you can put as much or as little as you want, this is optional but adds a nice honey flavor to the end product).
  • Heat butter, brown sugar, and syrup over low/medium heat until melted. Note: Stir often while it heats up.
  • When butter is melted, remove pan from heat. Pour in oats and mix until coated.
  • Pour mixture into prepared pan and press down evenly.
  • Bake for about 25 minutes, until the edges are a bit darker than the middle.
  • Let rest for 10-15 minutes in pan. Cut into pieces, then remove from pan, using parchment paper to lift pieces out. If your parchment paper does not hang over the sides to allow you to lift out the flapjacks, wait to cut the flapjacks until you have removed the finished product from the pan.
  • Drizzle with chocolate, if desired.
  flapjacks 2

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