- Dish type
- Biscuits and cookies
This flapjack is light, gooey and really flavoursome, and is simply the best recipe I have ever found.
64 people made this
- 140g (5 oz) butter or margarine
- 140g (5 oz) caster sugar
- 2 tablespoons golden syrup
- 280g (10 oz) oats
- 1 handful dried fruit (optional)
MethodPrep:15min ›Cook:20min ›Ready in:35min
- Preheat the oven to 180 C / Gas 4. Grease a 20cm (8 in) cake tin and line with baking parchment.
- In a saucepan over a medium heat, melt the butter together with the sugar and golden syrup, stirring constantly. Add the oats (and fruit) to the butter mix and stir well so all oats are covered. Transfer the mixture to the prepared tin and press down lightly with the back of a spoon to compact.
- Bake in the preheated oven for 15 to 20 minutes until golden on top. Remove from the oven, mark into squares and allow to cool completely in the tin before slicing and serving.
Ideally, it is best to use 50:50 caster and muscovado sugar but if I don't have any muscovado I tend to add half a teaspoon of black treacle to add flavour instead.
Reviews & ratingsAverage global rating:(3)
Reviews in English (3)
So quick and easy to make and delicious too really moreish I used granulated and dark brown sugar mixed (that’s what I had in the cupboard) and for extra decadence topped it when cool with a layer of melted chocolate-10 Oct 2017
I love this recipe,I altered it slightly to all soft brown sugar and substituted about 80/100g off oats for a mix of linseed,chopped nuts and seeds it's so sticky even my two young boys will eat it.-11 Jan 2016
This stuff tastes like heaven!-02 May 2015
From fruity oat bars filled with goodness to chocolate and peanut butter bars, we have practically every flapjack recipe under the sun to satisfy all your cravings and keep your tummy full.
So if you want to be the ultimate super-mum by making tasty lunchbox treats, or maybe you’d like to impress everyone at the office by bringing in your own delicious homemade snacks, then look no further than these flapjack recipes…
Florentine flapjack bars
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Mary Berry's flapjack recipe
Mary Berry’s flapjack recipe takes only 30 minutes to bake, making 24 bars. These soft flapjacks use only 4 ingredients making them a cheap and easy option
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Looking for flapjack recipes, tray bake recipes, savoury flapjack recipes or healthy flapjack recipes? Give your flapjacks a savoury taste with this easy carrot and seed recipe. At just 9p per slice, these flapjacks make a great, cheap snack.
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Blackberry and apple oaty flapjacks
Kick start your day with these tasty blackberry and apple oaty flapjacks. The apples will give you a great energy boost while the oats will keep you full till lunch - the kids will love the sweet caramel taste
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Looking for flapjack recipes, womans weekly recipes, tray bake recipes, picnic recipes or easy flapjack recipes? Flapjacks are a filling and tasty snack, for parties, camping or picnicking. And if you store them well, they'll last for a week.
Phil Vickery's berry, apple and caramel squares
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Chewy chocolate oat squares
Chewy chocolate oat squares are a cross between a cake and a flapjack and so easy to make. The kids will love making these with you
Cheese and oat slices
www.goodtoknow.co.uk has lots of quick and easy food recipes like these cheese and oat slices. Find out more recipes at www.goodtoknow.co.uk
Chocolate and pecan flapjacks
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Fruity oat bars
Enjoy these moist and fruity health bars as a healthier alternative to flapjacks. Ideal for adding to a lunchbox
Learn how to make microwave flapjacks with this simple recipe. You can have your flapjacks ready in less than 10 mins
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Apricot and raisin flapjacks
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Sticky plum flapjacks
Come and try our delicious recipe for sticky plum flapjacks. These sweet and fruity oat bars make the perfect afternoon treat
Date and orange flapjack
Full of fruit and a great boost of energy, these date and orange flapjacks will come in really handy over the festive period if you have lots of fruit to use up.
Flapjacks are the perfect lunchbox treat or afternoon treat with tea. Find more flapjack recipes, lunchbox recipes at afternoon treat recipes at goodtoknow.co.uk/recipes
Apple and cinnamon flapjacks
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In North America, Flapjacks and Pancakes Mean the Same Thing
Let&aposs just get this out of the way first: here in the US, it&aposs perfectly OK to refer to thin cakes made from batter as both pancakes and/or flapjacks. While the latter feels somehow less formal (probably because "pancake" functions more descriptively), there&aposs nothing to really distinguish them.
And while Canadians call napkins "serviettes," serve milk from bags, and have their own definition of "bacon," it turns out they&aposre the same as us Americans when it comes to pancake/flackjap taxonomy. Thanks, Canada!
Preheat oven to 350°F. Butter 8x8x2-inch metal baking pan. Combine first 3 ingredients in heavy medium saucepan. Stir constantly over medium-low heat until butter melts, sugar dissolves, and mixture is smooth. Remove from heat. Add oats and salt stir until coated. Transfer mixture to prepared pan and spread out in even layer.
Bake until top is golden (edges will be darker), about 25 minutes. Cool in pan on rack 5 minutes. Cut into 4 squares cut each into 4 triangles (mixture will still be soft). Cool completely in pan before serving.
How would you rate British Flapjacks?
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Chicken And Rice Recipes Indian | Shahzad Recipes For Healthy Foods
Chicken And Rice Recipes Indian Three cups of basmati rice. For any rice recipe, you have to wash the rice thoroughly. First, when you put water in the rice, you will see that the water turns completely white. Keep washing until the water is clear. By doing this you are removing this starch from the surface of the grain.
If you don’t wash your rice well, you get a sticky pilaf and we still don’t make sticky chicken pilaf today. Then soak the rice for about 30 minutes. In the meantime, start making curry. Take a large container with a…
- Amateur baker Eloise Head, 26, is the founder of Instagram recipe page FitWaffle
- She posts videos of decadent desserts that take just a few minutes to prepare
- Fans are loving a recent clip which reveals how to make Lotus Biscoff flapjacks
- Ms Head describes them as her 'favourite' flavour and remarkably easy to make
- Ingredients are butter, sugar, golden syrup, oats, chocolate and Biscoff spread
Published: 06:05 BST, 16 October 2020 | Updated: 06:07 BST, 16 October 2020
Home cooks are raving about an 'Instagram famous' baker's simple recipe for Lotus Biscoff cookie bars, made from five supermarket ingredients and a jar of the iconic spiced cinnamon spread.
Eloise Head, the 26-year-old founder of FitWaffle Kitchen, an Instagram page dedicated to decadent desserts that take just a few minutes to prepare, has amassed almost 18,000 likes on the video tutorial since it was shared on Monday.
The 'flapjacks' - the term for baked oat bars in the UK and Ireland - are made with butter, brown sugar, golden syrup, rolled oats, white chocolate and a jar of the Belgian-made sweet.
The self-taught London chef describes Biscoff as her 'favourite' flavour and says the treats are remarkably easy to make for bakers of all skill levels, beginners included.
Self-taught baker Eloise Head's Lotus Biscoff and white chocolate flapjacks, which she describes as her 'favourite' ever flavour
To make the base, Ms Head melts 150 grams of butter with 150 grams of Biscoff spread, 60 grams of sugar and 150 grams of golden syrup over a low heat.
Once the liquid is smooth, she stirs in 300 grams of rolled oats, mixing well, then pours the mixture into a lined baking tray and bakes in the oven at 160 degrees Celsius for 20 to 25 minutes.
'They will still look soft when they come out,' she said.
Ms Head leaves the flapjacks to cool for half an hour, then pours 250 grams of melted white chocolate over the top, smoothing out to ensure it spreads evenly.
Finally she drizzles 60 grams of melted Biscoff spread over the top and runs a knife through the liquid, creating a decorative pattern.
- 1 ½ cups all-purpose flour
- ½ cup yellow cornmeal
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup regular rolled oats
- 3 tablespoons packed brown sugar
- ¼ cup refrigerated or frozen egg product, thawed, or 1 egg
- 1 ¾ cups fat-free milk
- ¼ cup plain low-fat yogurt
- 3 tablespoons cooking oil
- ½ cup dried blueberries or currants
- 1 (8 ounce) can Pineapple chunks, drained and roughly chopped
Stir together flour, cornmeal, baking powder, and salt in a large bowl. Combine oats and brown sugar in a blender or food processor cover and blend or process until the oats are coarsely ground. Stir the oat mixture into the flour mixture. Make a well in the center of the flour mixture.
Combine egg, milk, yogurt, and oil in a medium bowl beat with a fork until combined. Add the egg mixture all at once to the flour mixture. Stir just until moistened (batter should be lumpy and thin). Let stand for 10 minutes to thicken slightly, stirring once or twice. If desired, gently fold in blueberries or currants.
Lightly coat an unheated nonstick griddle or heavy skillet with cooking spray. Preheat over medium heat. For each pancake, pour about 1/4 cup of the batter onto the hot griddle or skillet. Cook over medium heat for 1 1/2 to 2 minutes on each side or until the pancakes are golden brown, turning to second sides when the pancakes have bubbly surfaces and edges are slightly dry. Serve warm. If desired, top with pineapple chunks.
Southern Corn Meal Flapjacks Recipe
Get out your griddle, or large iron skillet, and start flipping these flap jacks. So delicious. May add niblet corn, green chilies, or onion. Put some one in charge of the flipping, and you'll have a kitchen party in no time flat! Read more ! See less
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- 1-1/2 cups corn meal (I use white)
- 1/2 cup flour
- 1/2 teaspoon salt
- 2 teaspoons sugar
- 1 teaspoon soda
- 1 cups buttermilk
- 2 eggs, well beaten
- 2 tablespoons salad oil
- NOTE: Give them a Southwest twist by may adding a little niblet corn, green chilies, or onion
- 1-1/2 cups corn meal (I use white) shopping list
- 1/2 cup flourshopping list
- 1/2 teaspoon saltshopping list
- 2 teaspoons sugarshopping list
- 1 teaspoon soda shopping list
- 1 cups buttermilkshopping list
- 2 eggs, well beaten shopping list
- 2 tablespoons salad oilshopping list
- NOTE: Give them a Southwest twist by may adding a little niblet corn, green chilies, or onionshopping list
How to make it
- Combine flour, corn meal, salt, and sugar.
- Dissolve soda in buttermilk
- Add to corn meal mixture
- Add beaten eggs
- Add salad oil
- Mix well
- Cook on greased griddle or large iron skillet
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This sounds like a nice change..
Thanks for sharing
lovin cornmeal flapjacks wonderful post thanks high5
I use this as my cornbread recipe. Excellant!
I also use it to make johnny cakes to eat with home made vegetable beef soup. Hmmm!
Cornmeal pancakes. Mother says they're good but couldn't eat a whole one.
See Southern Corn Meal Flapjacks# for more.
There are plenty of amazing flapjacks recipes out there with seeds, nuts, fruit and other additions but it is not always easy to find a good traditional flapjack recipe. I am a purist and don’t think flour has any place in a flapjack!
This is the recipe that I have been using since I was a child. I know it was a recipe cut out from the back of a box of oats (Scotts Porage Oats, I think) and lived in my mum’s recipe book. Saturday afternoons we would nearly always make something quick: flapjacks, traybakes, cupcakes, scones, and so on. Flapjacks have always been one of my favourites.
This was the easiest recipe to remember when everything was done in pounds and ounces: 8, 6, 4 and 1 (the 1 slightly messed it up but even so): 8oz oats, 6oz butter, 4oz Demerara sugar and 1 tablespoon golden syrup. I still can’t read or remember a recipe in grams as well as I can in ounces but I try!
If you have Demerara sugar, use it, as it makes all the difference. They are really not as good with granulated or soft brown sugar. Real butter instead of margarine is definitely preferable, and if you use unsalted butter add a little pinch of salt as the salt really lifts the taste.
Flapjacks are perfect as a last minute option if you have guests as they are quick and use store cupboard ingredients: no need for any eggs or unusual ingredients. Children love to make them: the only supervision they need is with the hob and the oven.
If you manage to give these a try I’d love to hear how you think they compare with your favourite flapjacks.
1 tablespoon golden syrup
Set the oven to 180ºC. Grease and line a baking tray roughly 10″x7″.
Measure out the butter, sugar and syrup into a large pan.
Melt over a low heat until the butter has melted.
Add the oats and mix well to combine.
Tip the mixture into the baking tray and spread out. It is important to press the mixture down firmly and evenly with the back of a spoon, otherwise it will not hold together when baked.
Put into the oven and bake for roughly 20-25 minutes or until golden brown all over: take care not to burn around the edges.
Remove from the oven and allow to cool in the pan.
If you can resist it, it is much easier to cut the flapjack into squares or rectangles when cool.
When I made these I thought I might have a few left over and checked online to see whether they could be frozen. The general consensus was that they could be, although as there weren’t any left over I haven’t had the opportunity to try it myself.
I can’t stand Weetabix – I think it’s a texture thing, the way it goes all baby food mush bleurgh, puts me right off! But… put it in a flapjack and oh my days some serious culinary magic occurs. These flapjacks replace half the amount of porridge oats with Weetabix instead and the result is a deliciously chewy bake with a caramel-esque taste to it. They’re quite sweet, but the bitterness of the cacao nibs helps reign it in a bit.
I’ve had my Weetabix, have you had yours?
What’s In It?
- 4 Weetabix
- 200g Oats
- 200ml Honey
- 200g Unsalted Butter
- 2 tbsp Cacao Nibs
How Do I Make It?
Place the butter and honey in a saucepan and stir over a low heat until completely melted. Remove from the heat and put to one side.
Crush the Weetabix with your hands and add this to the saucepan along with the oats. Stir until well combined.
Pour into a greased shallow baking tin, making sure to compact down with the back of a spoon until the surface is smooth.
Sprinkle the cacao nibs over the top and pat down with your fingers to make sure they’re slightly embedded into the surface – this will stop them from falling off once they’re baked.
Bake in a moderate oven for 25 minutes, then remove and cut 12 squares with a sharp knife, but leave in the tin until completely cool.