Tuesday 30 July 2013


At the request of the lovely Lazy Daisy Jones here is my flapjack recipe and a warning.  These are the flapjacks of my youth.  Delicious, sticky and sweet.  

They have a distinct lack of seeds, nuts and the like but feel free to tinker with the recipe if you would like to add some.  I do, sometimes but usually I stick to tradition and use the recipe of my childhood.

flapjack recipe (makes 16)


150g butter
75g soft brown sugar
3 tbsps golden syrup
75g quick cook porridge oats
175g jumbo porridge oats


Preheat the oven to 170 degrees celsius ... grease a 30cm x 20cm baking tin and line with baking paper
Put the butter, sugar and syrup in a saucepan and melt together over a medium heat until combined
Add the oats and mix until coated and turn out into the baking tin and spread evenly over the base
Press the mixture out with the back of a spoon
Bake in the oven for 20-25 minutes

The baking time will depend on your oven but the delicious smell and golden coloured top usually give the game away.  A shorter baking time means a stickier flapjack.

Remove from the oven and trace cut lines into the flapjack.  I get about sixteen out of a tray this size but you can divide it up into as many as you like.  Then leave to cool in the baking tray.

When cool cut up into squares using the guidelines and enjoy with a hot cuppa.


Sometimes the outer edge can be a little overdone.  I trim this off and eat it with natural yoghurt.  Very moreish.

We are partial to a slightly sticky flapjack but if you prefer them crunchy, put them back in the oven after switching it off.  This allows the stickiness to dry out a little.

The flapjacks keep well in an airtight container for up to a week.  They never last that long here though. I can't even get a picture they disappear so fast.

Hope you enjoy them Daisy. 


  1. Sheer and utter delicious heaven, has a real sense of childhood reminiscence. Thanks for sharing xox Penny

  2. Thanks for sharing the recipe...I must try it. It sounds like a wonderful snack.

  3. yum! thanks for sharing!!!

    Thank you so much for all your amazing advice and insight into the uses of coconut oil! I'm so impressed. I'm especially curious about mixing it with baking soda to use as a deodorant. do you find there are any issues with the oiliness? How much would you apply?

  4. that buttery, sugary goodness: delicious.
    Thank you for the recipe. x

  5. Hmmmmmmm Thank You! Thank you! Thank you....!
    .....just how I love them too simple and pure.
    I love them chewy too,
    .....You are superwoman darling Bee!!
    d x

  6. I love flapjacks but mine always seem to stick to the tin. i ended up crumbling it into a bowl of melted chocolate with a splash of sherry or almond essence and place in fridge to set!

  7. Ooh Bee, these are how I make flapjack, but we call it Nutty Flip in my house! I just use one size of oats but will definitely try it with two like you do. I love sticky flapjack, and don't like it overdone or crispy at all ... My husband likes it crispy though, so I put some back to crisp up for him!

    Enjoy ...

    Love Claire xxx

  8. I love the look of your flapjacks and I am so jealous of anyone that can eat them. I'm oat intolerant and blow up like a space hopper if I eat them! I'll have to think of something to replace them with and then enjoy the sticky, sweet flavours. xx

  9. This is exactly how I make mine!! It's very similar to my mum's recipe and I love it for it's absence of seeds and the like, and yes, they must be sticky and chewy in the middle. They always go down a storm. I sometimes add sultanas to mine or drizzle melted chocolate on top. Just to make them even, you know, healthier... xx

  10. This is exactly how I make mine too, the only thing I add is a tsp of vanilla essence. They are so yummy. Thanks for sharing this with us. I personally think that flapjacks should be very sticky and moist! Happy week to you xoxo

  11. Yum ... 'proper' Flapjacks! M x

  12. Yep, that's how we make them here :) Yum!


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Bee x

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