Flapjack recipe

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Prep time:

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Serves: 12



  • 200g butter

  • 6 tbsp golden syrup or corn syrup

  • 450g porridge oats

  • 1 tbsp pumpkin seeds

  • 1 tbsp sunflower seeds

  • 2 tbsp raisins


<ol> <li>Preheat the oven to 180C/Gas Mark 4.</li> <li>Butter a 9 x 13 inch swiss roll tin and line the base with baking parchment.</li> <li>Place the syrup and butter into a large saucepan and heat gently until the butter has melted into the syrup and stir well.</li> <li>Put the oats into a roomy baking bowl, add the sunflower seeds, pumpkin seeds and raisins together with a pinch of salt then pour over the butter and syrup mixture and stir to coat the oats.</li> <li>Pour the mixture into the prepared tin and spread evenly to fill the tin making sure the surface is even.</li> <li>Bake in the preheated oven for 25 minutes or until golden brown. Remove from the oven while the flapjack is still slightly soft, it will harden once cool.</li> <li>Place the tin on a wire cooling rack and cut the flapjacks into squares and leave in the tin until completely cold.</li> </ol>

Handy Hint

<p>The flapjack keeps well stored in an airtight container.</p>

Additional Information

  • Egg Free

  • Dairy Free

  • Vegetarian

  • Snack

  • Cake/Dessert

  • Lunchbox

  • Biscuit and sweets

  • Kids can help

  • Make Ahead

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  • 24/09/10 10:21

    An easy recipe to make with the kids