Flapjack recipe

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Prep time:

Cook time:

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


  1. Preheat the oven to 180C/Gas Mark 4.
  2. Butter a 9 x 13 inch swiss roll tin and line the base with baking parchment.
  3. Place the syrup and butter into a large saucepan and heat gently until the butter has melted into the syrup and stir well.
  4. 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.
  5. Pour the mixture into the prepared tin and spread evenly to fill the tin making sure the surface is even.
  6. 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.
  7. Place the tin on a wire cooling rack and cut the flapjacks into squares and leave in the tin until completely cold.

Handy Hint

The flapjack keeps well stored in an airtight container.

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