Rub a little butter around the inside of a 20cm/8” square baking tray and pre-heat the oven.
Put the butter, golden syrup and sugar into a saucepan and heat gently, stirring occasionally, until the sugar has completely dissolved.
Remove from the heat, add the oats and stir to combine.
Tip the mixture into the prepared tray and smooth the top.
Bake for 45-50 minutes.
Remove from the oven and, while still warm, cut into slices and leave to cool completely.
When cold slice again, remove the squares from the dish and store in a tin.
Saucepan, 20cm/8” square baking tray and mixing bowl
150°C, Fan 130°C, 300°F, Gas 2
Lovely flapjack, easy to make. Held together and just a touch of stickiness. No complaints from the taste testers it disappeared before my eyes!
08 Sep 2020
Far too sweet for my liking! I would reduce the sugar drastically. They actually fell apart somewhat and I think I should have left them in a bit longer. Next time I might bind the oats with a bit of flour and maybe add soya milk or similar if too stiff. I would reduce the sugar by half at least.
20 May 2020
They were delicious not too sticky or crumbly and not too hard I will use this recipe again
By Katie Grafton Brown
13 May 2020
These were delicious and were not hard and too sticky
By Katie Gratton-Brown
13 May 2020
I used white sugar as I hadn’t any brown sugar FYI. First time making flapjacks and they’re amazing
23 Apr 2020
I made Gluten Free Flapjacks for the first time this afternoon. Easy recipe, chewy and absolutely delicious. Will take the advice of a previous reviewer and adapt the recipe with additional ingredients. Maybe sunflower or sesame seeds for a little more texture and nutty flavour.
Gradually working my way through the Freee recipes. No disasters yet, although I have probably tempted fate by typing the sentence:)
By Mrs Karen Harrison
12 Nov 2019
First time I have made this recipe and all I can say is YUM! I added some sultanas but kept to the recipe the as written, lovely chew flapjacks!