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Satisfyingly chewy flapjacks

Published: 11 Jun 19
Updated: 18 Mar 24

Our can’t-stop-at-one chewy flapjacks are the best combination of oats, syrup and butter with a crunchy almond and pine nut topping. They’re ideal as an after-school treat, or to serve to friends who pop round for a cuppa.

Prefer pecans? We’ve got a wonderful pecan flapjack recipe for you to give a whirl.

Easy
May 2019

Test kitchen approved

Makes 16 flapjacks
Hands-on time 10 mins, oven time 20 min

Prefer pecans? We’ve got a wonderful pecan flapjack recipe for you to give a whirl.

Nutrition: per serving

Calories: 161
Fat: 9.9g (4.9g saturated)
Protein: 2.3g
Carbohydrates: 15.1g (6.7g sugars)
Fibre: 1.1g
Salt: trace

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Ingredients

175g unsalted butter (with a pinch of salt added)
75g golden syrup
75g demerara sugar
250g fine-milled porridge oats
2 tbsp sesame seeds and/or chia seeds
30g flaked almonds and pine nuts or go for a mixture of both

You’ll also need

20cm square baking tin, lined with non-stick baking paper

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Method

Heat the oven to 190°C/ 170°C fan/gas 5. Melt the butter, syrup and demerara sugar together in a pan and warm through over the heat for a few minutes.
Stir in the oats, seeds and nuts until evenly combined, then spoon into the prepared tin, even the top and bake for 20 minutes (or for 25 minutes if you prefer a firmer flapjack).
Cool for 10 minutes, then cut into 16-20 squares. Leave to cool completely before packing in an airtight container.