Made these bite size treats for a Birthday present added powdered ginger to the mix which adds flavour and warmth. 🙂

Went down a treat, I should of made extra for myself to keep. :).

I have added the basic recipe  if you care to try them at home you and adjust the recipe but adding extra ingredients, you could try the following extras.

Ginger, Coconut, Nuts or even dried fruit  a teaspoon or 2 for the ginger a tablespoon for the coconut and a handful for the nuts and fruit, more if you wish taste before baking.

Also you can try dipping them in Chocolate.


Cook Time: 25 minutes

Total Time: 35 minutes


  • 4 ½ oz/ 6 tbsp Golden Syrup or corn syrup
  • 2 sticks/200g  butter
  • 12 oz/330g porridge oats


Preheat the oven to 350°F/180°C/Gas 4

  • Butter a 9″x 13″/23cm x 33cm Swiss roll tin and line the base with baking parchment.
  • Place the syrup and butter into a large saucepan and heat gently until the butter has melted into the syrup and stir well. Make sure you add all the golden syrup, sometimes it is hard to get it exact and more is always better than less if you want your flapjack gooey but not falling apart.
  • Put the oats into a roomy baking bowl,  pour over the butter and syrup mixture and stir to coat the oats.
  • Pour the mixture into the prepared tin lined with greaseproof paper and spread evenly to fill the tin making sure the surface is even.
  • Bake in the preheated oven for 20 minutes or until golden brown. Remove from the oven while the flapjack is still slightly soft, they will harden once cool.
  • Place the tin on a wire cooling rack and cut the flapjack into squares and leave in the tin until completely cold.

The flapjack keeps well stored in an airtight tin.