Mary Berry’s flapjack recipe

(23566 ratings)

Mary Berry’s flapjack recipe takes 30 mins to bake, making 24 bars. These soft, butter flapjacks use four ingredients; butter, syrup, sugar, and oats...

Mary Berry flapjacks
(Image credit: Mary Berry)
  • healthy
Preparation Time10 mins
Cooking Time30 mins
Total Time40 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories103 Kcal5%
Sugar4 g4%
Fat5 g7%
Salt0.8 gRow 3 - Cell 2
Protein1 g2%
Carbohydrates150 g58%
Salt0.8 gRow 6 - Cell 2

Our most popular flapjack recipe by far, this simple bake by celeb chef Mary Berry is ready in just four easy steps. 

These chewy, golden flapjacks are so simple to make at home thanks to Mary Berry's foolproof recipe. Flapjacks can be stored in an airtight container at room temperature for up to two weeks. Mary Berry recommends storing these flapjacks with a slice of bread to stop the flapjack bars from drying out and losing moisture. Perfect for bake sales, parties, or school fetes.


  • 125g butter (plus extra for greasing)
  • 90g golden syrup
  • 90g light muscovado sugar
  • 250g rolled oats




  1. Lightly butter a roasting tin or shallow cake tin (about 20 x 30cm).
  2. Combine the butter, syrup, and sugar in a saucepan and heat gently until the ingredients have melted and dissolved. Stir in the oats and mix well.
  3. Spoon into the prepared tin and smooth the surface with a palette knife. Bake in a preheated oven at 180C (160C fan, Gas 4) for about 30 minutes.
  4. Leave to cool in the tin for about 5 minutes, then mark into 24 fingers. Leave to cool completely, then cut and remove from tin.

Top tips for making Mary Berry’s flapjack recipe

It is very important that you grease the tin you plan on using. This will make sure that the flapjack mixture doesn’t get stuck in the tin once baked. Baking parchment or paper is essential. Not only will it stop the flapjacks from sticking, like greasing the tin, but it will also help you to pull them out of the tin after baking. 

Watch our step-by-step video guide on how to line a cake tin with baking paper. If you don’t have baking parchment just opt for greasing the tin instead or choose a loose base tray or cake tin so you can push the flapjacks out from the bottom.

How do I stop flapjacks from being too crunchy?

If you don't like your flapjacks too crunchy, we’d recommend adding self-raising flour to the mixture. A couple of tablespoons of flour will help to soften the flapjacks.

Mary Berry recommends not to boil the syrup mixture. A light simmer should do the trick but even then be careful not to overheat the butter, sugar, and syrup otherwise it will become rock hard when set making the flapjacks crunchy and dry.

What oats are best for making flapjacks?

We’d recommend using porridge oats for making Mary Berry’s flapjacks. Porridge oats, also known as rolled oats, tend to form together better than jumbo oats which are grainier in texture.

How to stop flapjack from crumbling

If your flapjack crumble, break and can't maintain a bar-like shape, its probably down to the type of oats that you've used or how long you've let them absorb the moisture of the golden syrup and butter mix before baking.

Mary Berry uses rolled oats in this recipe which are perfect for making flapjacks, particularly if you're looking for soft, chewy ones. We also recommend that you leave the flapjack mixture to sit for around 5 minutes before cooking in the oven. This will allow the oats to absorb more moisture.  

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Mary Berry
Celebrity baker

Mary Berry CBE is one of the most loved celebrity chefs in the country. In her early 80s, she’s been on our screens showing us how to make the most delicious recipes and sweet treats for over 50 years! Mary is probably most famous for being one of the original judges on The Great British Bake Off, where she put contestants through their paces for nine years before leaving the show when it made its controversial move from the BBC to Channel Four.