Sticky and sweet flapjacks

It’s half term and it’s raining – there’s only one thing for it. Flapjacks!!!!!

Luckily we had everything in the cupboards and followed this simple little recipe:

Sam’s sticky flapjacks

110g butter
50g dark brown sugar
2 heaped tablepoons golden syrup
200g porridge oats

Pre-heat the oven to 180c

Melt the butter in a pan. Add the sugar and syrup and melt in.

Stir in the oats until they’re thoroughly covered in the sticky syrupy mixture.

Spoon into a well greased tin and bake in the oven for 15 minutes until golden.

Leave to cool completely before cutting into squares and removing from the tin with a palette knife.


To get the golden syrup out of the tin with ease I heat up a tablespoon over the gas flame on my hob for about 30 seconds before putting the spoon in the sticky liquid. It cuts straight through and makes a very satisfying sizzling sound!

I grease the tin with Cake Release. An amazing product that my mum introduced me to. You can get it from Lakeland.

Anyways – the flapjacks were a triumph. Using dark sugar gives them a delicious toffee caramel flavour and sticky yet crunchy texture. I hate claggy flapjacks so was chuffed with how these turned out.


About Katie Bryson

Katie Bryson is a freelance food writer and blogger. She left a career in online news at the BBC to immerse herself in the culinary world, taking in courses at Leiths School of Food and Wine and an internship at Waitrose along the way. Her family food blog is bursting with recipes and tips for feeding hungry families that’ll help inspire all those frazzled parents out there wondering what on earth to cook for tea!
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3 Responses to Sticky and sweet flapjacks

  1. sarah says:

    Mrs B! how do you find the time for this??? i love love love it! honestly, your text is such a pleasing read, fab pictures, and you’re even making me want to get my pots and pans out! you’re such a clever, multi-skilled mummy!
    from sarah, eva, emily and jim too xxxx

  2. Very nice – and I have an apron just like your tablecloth!

    Done two batches tonight, first ones were dark and crunchy, second ones not cut yet but paler and hopefully softer. It’s probably matter of taste how people like them, I was going to ditch the first batch (well give them to husband) but having had a second one this evening, I will parcel them up differently and ask people if they prefer crunchy one then offer that rather than soft sort.

    Thanks for the tip! Your little boy is a cutie.

    • rhwfoodie says:

      I’m firmly in the chewy crowd when it comes to flapjacks.

      I’m very impressed with your commitment to the baking cause! Looking forward to meeting you on Saturday 🙂

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