If you ever thought baking complicated, then try making flapjack. It is the easiest of tray bakes ever. Below is the basic flapjack recipe using just oats, golden syrup, butter and seasoning.

  • 25 mins
  • Easy


  • 6 tbsp Golden Syrup
  • 225g unsalted butter 
  • 330g porridge oats
  • A tiny pinch salt
  • Tiny pinch ground ginger (optional)


Preheat the oven to 350°F/180°C/Gas 4 (If using fan oven, reduce the temperature according to manufacturer’s recommendation).

Before you begin, line the base of a 23cm square cake tin with greaseproof paper and generously butter the sides. Put to one side.

Gently heat the golden syrup and the butter in a large saucepan and remove from the heat once the butter has melted.

Put the oats, salt and ginger, if using, in a roomy baking bowl and mix. Add the melted butter mixture and stir thoroughly with a wooden spoon making sure all the oats are coated.

Tip the mix into your prepared tin and using the back of the wooden spoon press to level the mixture.

Pop the tin into the preheated oven for 20 – 25 minutes or until golden brown.

Remove the tin from the oven and place onto a cooling rack. Using a sharp knife, cut the flapjack into squares while it is warm and still in the tin. The flapjack mixture will be quite soft, but don’t worry it will harden as it cools.

Leave the flapjack to go completely cold in the tin, and then remove and store in a cake tin or airtight box.

Once you have tried this, then the creative floodgates of culinary creativity can open. Flapjack is the perfect partner to most fruits, nuts, seeds and flavourings.

About The Author

Following a successful career as a chef and restaurateur, Yorkshire's Elaine Lemm is a highly respected food and drink writer and recently voted one of the top 50 in the UK. Elaine is a member of the Guild of Food Writers and author of three books,The Great Book of Yorkshire Pudding, The Great Book of Rhubarb and The Great Book of Tea.

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