flapjack recipe featured image

Flapjack Recipe

flapjack recipe featured imageI was talking to my friend Emma some weeks ago about my blog and she said that she only hangs around on a blog if there is a video. It has taken many attempts to get myself set up. Mum and Dad brought me an early birthday gift of a tripod and the lovely Erik gave me a camera as a 29th anniversary gift.

YouTube channel set up, video edited and bingo you can see it below. I hope that this does not mean you’ll ignore my written ramblings though!

01 flapjack recipe ingredientsTo make my flapjack recipe you will need

  • 125g butter
  • 100g dark brown sugar
  • 4 tablespoons golden syrup
  • 250g porridge oats
  • 40g plump sultanas
  • 40g chopped pecans

Step 1add sugars to pan

Pop the butter, sugar and golden syrup into a pan and gently heat until all combined, melted and glossy. As you stir see if you can feel any grittiness in the bottom of the pan, if so keep warming to fully disolve the sugar, but do not bring to a boil.

Step 2add the rest of flapjace recipe ingredients

Add the porridge oats, sultanas and nuts. The sultanas I am using are from Waitrose and are exceptionally large and plump. If you cannot get these then ordinary ones will do, but soak them in hot black tea for 10 mins, then dry them off before adding to the mix. They will dry out a little as they cook, but soaking them ensures that they don’t become bullet like! The nuts are an optional extra – choose any nut you like, but don’t chop them too small, they are all about texture.

Step 3

Empty the mix into a 20cm square tin, lined with baking parchment. Bake in 180C / 170 Fan / Gas 4 oven for 30 mins.

Once cooked, don’t lift the flapjack out as it will just crumble. Slice into 16 squares and leave to cool completely in the tin.

Step 4flapjack recipe chop them up

Once cooled you will need to re-cut the squares, they glue back together a little. You can stop at this point, they are delicious as they are, however I’m going that extra step, I’m adding chocolate.

Step 5

confectioners plasticTake some tempered chocolate, you could use dark, the bittersweet combo is good. I’m using milk, however for me white chocolate would be a step too far.  Line a baking tray with confectioner’s plastic.  TOP TIP. OK so I guess you don’t have any confectioner’s plastic, a layer of cling film would work. If you are using cling film then wipe the tray with a damp cloth, flatten out the film and the dampness will stop it wrinkling up or flying away.

Step 6

glossy chocDip the surface of the flapjack into the chocolate and then press the flapjack chocolate side down onto the plastic. Once set the smoothness of the plastic will give a glossy finish.

Sit back and enjoy specially with a nice cuppa. I made these for Erik who was having a choir committee meeting and thankfully they left me one!

7 finished


  • Melanie 18th March 2016 at 12:55 pm

    Hi Mark
    Love the video and it makes the recipe look real easypeasy. I am defiantly going to make these. One question. The music? Who is it?

    • Mark 20th March 2016 at 11:47 am

      Hi Mells! Thanks for the comment, been recieved well on facebook as well. The music was something that is included in i-Movie, so there is no composer/performer listed. Mx

  • David Hetzel 18th March 2016 at 7:13 pm

    Sound very delicious, MArk, a good one for sure.

  • sarah 19th March 2016 at 7:48 pm

    Love the ramblings. Love the vid. Love the flapjacks. Love you too! Charlie and I made these last weekend – excellent results! x

  • Tottie from Tooting 20th March 2016 at 9:40 am

    Excellent video! I only wish it was that quick to make the goodies…..


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