Description
This buttery flapjack recipe combines golden syrup, oats, and sweetened condensed milk for a chewy, gooey treat perfect for snacks or tea time.
Ingredients
Scale
- 125 g butter (unsalted or salted)
- 75 g golden syrup
- 75 g Demerara sugar
- 100 g sweetened condensed milk
- 250 g porridge oats
Instructions
- Preheat your oven to 350°F (180°C). Grease and line an 8-inch square baking tin with parchment paper.
- In a saucepan, melt the butter, golden syrup, and Demerara sugar over low heat until smooth and fully combined.
- Stir in the sweetened condensed milk and mix until creamy.
- Remove the pan from heat and stir in the porridge oats, ensuring they’re evenly coated.
- Press the mixture firmly into the prepared tin, leveling it with the back of a spoon.
- Bake for 20–25 minutes or until the edges are golden.
- Allow the flapjacks to cool completely in the tin before slicing into squares or rectangles.
Notes
- Use gluten-free oats for a gluten-free version.
- Substitute honey for golden syrup if unavailable.
- Cool completely before cutting to avoid crumbling.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Cake
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 square
- Calories: 215 kcal
- Sugar: 12g
- Sodium: 85mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
Keywords: buttery flapjack, buttery flapjack recipe, British flapjack, chewy oat bars, easy flapjack recipe, golden syrup flapjack