This flapjacks recipe by baking legend Mary Berry is ideal for beginner bakers.
Perfect for on-the-go, Mary Berry’s flapjacks are foolproof. Cut into rectangles or squares for packed lunchboxes, picnics or enjoyed with a cup of tea at home. You can rustle up 24 bars in one go which makes them a fantastic option when it comes to bake sales, parties, or school fetes. Store for up to two weeks when stored in an airtight container. Mary Berry recommends keeping a slice of bread in the container as this helps stop the bars from losing moisture and becoming dry.
- 125g butter (plus extra for greasing)
- 90g golden syrup
- 90g light muscovado sugar
- 250g rolled oats
- Heat the oven to 180C (160C fan, Gas 4). Lightly butter a roasting or shallow cake tin (about 20 x 30cm).
- Combine the butter, syrup, and sugar in a saucepan and heat gently until the butter has melted and the sugar is dissolved. Stir in the oats and mix well to combine.
- Spoon into the prepared tin and smooth the surface with a palette knife or the back of a spoon. Bake for 30 minutes or until golden. If you prefer a softer final texture, bake for 25 minutes.
- Leave to cool in the tin for 5 minutes, then use a cutlery knife to mark into 24 pieces gently. Leave to cool completely before you remove the flapjacks from the tin and cut them into portions.
Top tips for making Mary Berry’s flapjack recipe
We've provided some helpful tips below to ensure you have the best chance at making perfect flapjacks. From how to line your tin correctly and the best oats for the recipe, to adjusting the cooking time depending on your preferred final texture, we’re sure these insights will help your baking.
How do I stop flapjacks from being too crunchy?
Mary Berry recommends heating the butter, sugar, and syrup over a gentle heat and avoiding boiling the mixture otherwise it will become solid and make the final flapjacks firm and crunchy.
You can also cook for five minutes less in the oven. You can also add a tablespoon or two of flour to the mixture to give them a softer texture, like our chewy chocolate oat squares. Make sure you use gluten-free flour if you want to keep the recipe gluten-free and suitable for coeliacs.
What oats are best for making flapjacks?
We’d recommend using porridge oats for making this flapjack recipe. They are also referred to as rolled oats and have a smaller, flatter appearance which makes them easier to coat in the wet ingredients and hold their shape once baked and cut.
How to stop flapjack from crumbling
Mary Berry recommends letting the mixture sit in the tin for five minutes before baking to allow the rolled oats to absorb more liquid before cooking, this should stop the flapjacks from crumbling once baked.
If your flapjack is crumbly it is still perfectly edible and will likely taste delicious. Instead of slicing it into bars, you could serve it in bowls with fresh fruit and yogurt to add to your summer desserts repertoire.
Should you cut flapjacks hot or cold?
We recommend lightly scoring the flapjacks into your desired portion size while they are still warm. However, do not slice them until completely cool. You could also chill in the fridge for five minutes before slicing as a firmer texture will be easier to work with.
Food Writer Jessica Ransom – who knows all the best food hacks – says: ‘I like to use a small serrated knife when cutting flapjacks but use whatever you’re comfortable with.’
How do you get flapjacks out of tin?
It is essential you properly grease your chosen flapjack tin otherwise they will stick and be difficult to remove. Lining with a sheet of baking parchment with a slight overhang will make it easier to lift the flapjacks out.
Watch our step-by-step video on how to line a cake tin with baking paper if you are still unsure. You could also use a loose-bottomed tin instead of baking paper.
Once cool, cut the flapjacks into your chosen size and shape then carefully lift them from the tin. You may find an angled palette knife helps this process.
How can kids help make flapjacks?
Children can help weigh the ingredients for this recipe. They can also help combine the wet ingredients in the pan and watch the melting process with an adult's guidance. An adult should pour the warm mixture into the tin but children can then help smooth the mixture with a spoon or palette knife. Once baked and cut, you could also allow children to decorate the flapjacks with melted chocolate and chopped nuts or dried fruit.
Flapjacks aren't the only child-friendly recipe we'd recommend making with your little one. Why not roll up your sleeves and try our easy teddy bear smores, Maltesers biscuits or even our five-ingredient Cheerio peanut butter bars?