Preparation info

  • Makes

    8 pieces

    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Once baked and cooled, store flapjack in an airtight tin so that it remains nice and crisp.


  • 50 g/2 oz butter
  • 1 rounded tablespoons golden syrup


Measure the butter, golden syrup and soft brown sugar into a saucepan. Set over low heat and stir occasionally until the butter has melted and the ingredients have blended. Draw the pan off the heat and add the rolled oats and a pinch of salt. Mix the ingredients together.

Spoon into a greased 18- to