British Flapjacks

You’ve heard this before.

Whenever test time comes around, I get baking fever.  It’s therapy from studying, and it’s also a really delicious way to procrastinate.

This recipe is a little surprise I made for Fritz.  I found this recipe in Bon Appetit and I knew he would fall head over heels in love with it (and me–again!).  British flapjacks are not at all like American flapjacks, but have sweet and intense granola-bar consistency that tastes like heaven; otherwise known as butter and Lyle’s golden syrup.

Oh yeah–and they aren’t the healthiest (but there is some whole grain in there, so that’s good, right?)–so try to limit yourself to one or two at a time. 

Or don’t.  Whatever.

British Flapjacks

  • 1/2 C butter (I used salted, and didn’t add any extra salt to the recipe)
  • 1/2 C packed brown sugar
  • 1/4 C Lyle’s golden syrup (you can find it in most grocery stores–we found ours at Waldbaum’s)
  • 2 1/3 C quick cooking oats (not old-fashioned or instant)

Preheat the oven to 350 degrees and butter a small, square baking pan (mine is 9×9).  This recipe is made using a method similar to Rice Krispy treats–combine the butter, sugar, in syrup in a saucepan over medium heat and stir until the sugar is dissolved and the mixture is smooth.  Remove from the heat and add the oatmeal.  Mix it up and press into the buttered pan.

Bake in the oven for about 25 minutes, until the top is a beautiful golden brown color.  Slice while they are still warm–first into four large squares, then divide each square into four triangles.

Allow them to cool completely before you pry them out of the pan.  If you can.

They taste as golden as they look. 

It might not be an everyday treat for healthy eaters, but it is definitely something you want to try right now.


At first it tastes simple, and then each flavor hits you.  Oats.  Syrup.  Butter.

Oats.  Syrup.  Butter.

Think about it.


Filed under Desserts

9 responses to “British Flapjacks

  1. Oats, syrup, butter…YUM. Considering I usually pour a ton of brown sugar on my oats anyway, these sound perfect 🙂 Keep studying hard-the week is almost over!

  2. Vicki

    I would have to disagree with you (or the magazine!) about these being ‘British’. Over here we normally have soft flapjacks, they only tend to be crunchy like that if they are overcooked!

  3. I love the way these look. I’ve tried making them before, but mine didn’t turn out right, so I am bookmarking yours and hope to try them soon.
    *kisses* HH
    p.s. do stop by when you get the chance, I’m doing an $80 Amazon giveaway 😀

  4. CT

    I studied abroad at Cambridge long ago and ate these kind of flapjacks all the time! They were like the tastiest granola bars ever.

  5. I saw the same recipe a while back and had to try it! One of the modifications we’ve found that we love is to add a little course salt to the top before baking–like they do with sea salt caramels. Yum! Also, you can substitute Honey for Lyle’s if you’re out of the real thing–or if you just want to try a change. It’s less caramel-y, but still yummy!

  6. Gotta hand it to the Brits…those look great!

  7. Nicola

    Flapjacks are about the only thing I can bake without messing up…

    As an alternative, can I suggest swapping the golden syrup for Lyles black treacle? If you throw in some crushed hazelnuts at the same time it’s pretty epic 🙂 So gooey and moist :p

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