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
  • 50 g/2 oz soft brown sugar
  • 100 g/4 oz rolled oats
  • pinch salt


    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 20-cm (7- to 8-in) shallow sandwich tin and press level. Place in the centre of a moderate oven (180°C., 350°F., Gas Mark 4) and bake for 20–25 minutes. Remove from the heat and while hot mark the flapjack into eight neat divisions with a knife. Leave in the tin until cold, then remove from the tin and cut into pieces.