Name: Golden syrup flapjacks recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Serves: 12
Cuisine: Baking, British
Ingredients: 300g butter or butter-style spread; 200g demerara sugar; 100g golden syrup; 450g oats; 90g sunflower seeds

By Jessica Ransom

last updated 4 July 2023

These golden syrup flapjacks use five store cupboard ingredients and will satisfy any sweet cravings you get mid-afternoon.

Compared to our classic flapjacks, this recipe contains more golden syrup in the ingredients for a sweeter, chewier result. We have topped the golden syrup flapjacks with sunflower seeds for a crunchy finish but you could use a mix of seeds, nuts, or even some melted chocolate to decorate if you like.

Ingredients

300g butter or butter-style spread
200g demerara sugar
100g golden syrup
450g oats
90g sunflower seeds

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Method

Heat the oven to 180C (160C fan, Gas 4). Line a brownie tin measuring 20cm x 30cm with baking parchment, making sure there is a slight overhang.
In a large saucepan, gently heat the butter and sugar until melted. Stir to combine well.
Add the golden syrup and oats and stir until everything is fully coated.
Spoon into the prepared tin and sprinkle over the sunflower seeds. Press the seeds down onto the surface so they stick.
Put in the oven on the middle shelf and cook for 20 minutes or until lightly golden.
Leave the flapjacks in the tin until completely cool. Cut into 12 squares then store in an air-tight tin or container for up to three days.

Top tips for making golden syrup flapjacks

Feeling confused about what sugar you can bake with or how to make golden syrup flapjacks without golden syrup? We’ve answered some popular flapjack queries below. We recommend reading the questions and answers before baking so you have the best chance of success and can feel confident making any necessary substitutions.

Is demerara sugar the same as muscovado sugar?

Demerara sugar has larger granules and a deep flavour and colour. Muscovado sugar comes in light and dark varieties but has much smaller granules and a denser, damp feel to it. Demerara is minimally processed which means it is relatively unrefined.

However, from a dietary standpoint, it would still be considered as an added or refined sugar. Muscovado sugar is also considered unrefined as it still has all or most of the molasses in it. Once again it would be considered an added sugar.

Is golden syrup just honey?

No, golden syrup is a different ingredient from honey with a different flavour. However, both ingredients can be used as a substitute for one another. Golden syrup can also be referred to as a light treacle and is made from sugar and water. It has a similar colour to honey but is less nutritious. The flavour of honey can vary depending on the pollen the bees gathered.

What can you use instead of golden syrup in flapjacks?

You can use honey, dark treacle, or maple syrup instead of golden syrup. Each of these suggestions will alter the nutritional values of this flapjack recipe. They will also change the final flavour of the flapjack and could impact the final texture. You could also use date syrup, coconut oil, or some nut butter to help bind the flapjack ingredients together.

If you’re struggling to weigh the golden syrup because it won’t come out of the bottle, put the jar or bottle in a jug of warm water for a few minutes and then it should pour out easily.

One of the biggest mistakes people make when baking is not accurately weighing ingredients. Food writer Jessica Ransom likes to use digital scales as they are easy to read and give precise measurements.

Our chocolate flapjacks are another indulgent choice but for something lighter, you should make our healthy flapjack recipe. We also have a recipe for vegan flapjacks which are also free from refined sugars and have lots of nuts and dried fruit in the ingredients for a boost in flavour.

Jessica is a freelance food writer, stylist and recipe tester. She previously worked as Senior Food Writer at Future. While at Future Jessica wrote food and drink-related news stories and features, curated product pages, reviewed equipment, and developed recipes that she then styled on food shoots. She is an enthusiastic, self-taught cook who adores eating out and sharing great food and drink with friends and family. She has completed the Level 1 Associate course at the Academy of Cheese and is continually building on her knowledge of beers, wines, and spirits.