Easy Chewy Flapjacks Recipe - Traditional Home Baking (2024)

Jump to Recipe Card

These soft and chewy flapjacks are delicious oat bars (similar to American granola bars) that won't fall apart. This easy recipe only calls for melted butter, sugar, syrup, porridge oats and a little flour.

Easy Chewy Flapjacks Recipe - Traditional Home Baking (1)

I love this flapjack recipe, I've made it a few times. Adding a little flour to the mixture helps your flapjacks turn out soft and chewy, rather than hard and brittle as they sometimes can.

Once you've mastered this recipe and learned how to make Soft Chewy Flapjacks, you can add just about anything you like to customize these granola bars.

You can add chocolate chips, nuts, or mixed dried fruits like in this Fruity Flapjack recipe. If Apricots are your favourite dried fruit snack, try this Apricot Flapjack recipe.

These Coconut Chocolate Squares have a very similar texture to Flapjacks, but without the golden syrup. They have added coconut in the base with a thick topping of firm chocolate that slices easily when set.

How to make Soft and Chewy Flapjacks

To make basic flapjacks, start by greasing and lining the base and sides of an 8" square loose bottomed baking tin with baking parchment. The baking parchment is essential as it makes it easier to lift the flapjacks out of the tin once they have cooled.

If you don't have an 8" square tin, use one of a similar volume in size eg 8 x 8 = 64 square inches. 9" round cake tin is a good, readily available substitute.

  • Easy Chewy Flapjacks Recipe - Traditional Home Baking (2)
  • Easy Chewy Flapjacks Recipe - Traditional Home Baking (3)

Melt the butter, sugar, and syrup in a large pan over a very gentle heat until all the sugar and butter have melted. DO NOT BOIL THE MIXTURE. This will turn the sugar into a caramel, which is what makes many flapjacks turn out hard and difficult to eat.

Add the flour, salt, and oats. Mix thoroughly until everything is covered in the syrup mixture. It helps to give the dry ingredients a little mix before adding to the syrup.

Easy Chewy Flapjacks Recipe - Traditional Home Baking (4)

Spread the mixture evenly and firmly into the prepared tin. The mixture is a little runny, but you will still need to press the mixture down firmly as this will help prevent the flapjacks from falling apart after baking.

Bake in the centre of the oven for 25 – 30 minutes or until baked and golden brown in colour.

Easy Chewy Flapjacks Recipe - Traditional Home Baking (5)

Remove from the oven. Leave to cool a little before scoring the top into bars. DO NOT CUT ALL THE WAY THROUGH. You need these oat bars to set and cool completely before doing that.

The mixture will still be hot and very sticky, so take care, especially when baking with children.

Easy Chewy Flapjacks Recipe - Traditional Home Baking (6)

Now that the flapjacks have cooled completely, you can complete the process of slicing them into bars. They will feel soft and chewy, and will not fall apart. The perfect simple granola bar recipe is within your reach!

Keep in an airtight container with a sheet of baking parchment wrapped around them, to help keep them moist and chewy.

Frequently Asked Questions

Why do my Flapjacks Fall Apart?

There could be many reasons why your flapjacks may fall apart after baking. I find using Porridge Oats rather than whole jumbo oats results in a better product.

Slicing them into bars while still warm can often cause them to fall apart. Instead, if you partially score them and then pop them in the fridge, this will speed up the cooling process and result in solid granola bars.

Packing the mixture down firmly in the baking tin before baking also helps. This removes the possibility of any air being trapped in between the oats, causing them to fall apart.

Finally, I know I'm probably stating the obvious, but I have to ask: did you weigh the ingredients correctly? Using improper amounts can result in the oat bars not setting up correctly.

Easy Chewy Flapjacks Recipe - Traditional Home Baking (7)

Why are my Flapjacks Hard?

Over-boiling the sugar, butter and syrup, is one possible reason for flapjacks being so hard. Simmering the butter-sugar-syrup mixture on low heat is better.

Adding flour helps make them chewy and soft. If you missed the flour, that could be the reason.

If they do turn hard, leave them in the open air for a few hours to help soften them a little. TIP: You can also store them with a slice of bread to keep them soft, or to help soften hard oat bars.

Should Flapjacks be Soft when they come out of the Oven?

Flapjacks will appear to be soft when you first take them out of the oven. They are not underbaked, so don't worry about that. They will firm up but still have a deliciously chewy texture, once they have cooled down.

Should I cut Flapjack Hot or Cold?

You should ideally wait until the flapjacks have cooled down completely before you slice them. But as mentioned above, you can score the top of the flapjacks when they have cooked a little, but wait until they have cooled completely before slicing the flapjack bars all the way through.

Easy Chewy Flapjacks Recipe - Traditional Home Baking (8)

Easy Flapjack Recipe

Lynn Hill

Soft and chewy flapjacks that won't fall apart. An easy Flapjack recipe of melted butter, sugar, syrup, porridge oats and a little flour.

5 from 9 votes

Print Recipe Pin Recipe Save Recipe

Prep Time 15 minutes mins

30 minutes mins

Total Time 45 minutes mins

Course Snack

Cuisine British

Servings 10

Calories 285 kcal

Equipment

  • Baking Parchment

INGREDIENTS

  • 170 grams butter
  • 115 grams soft brown sugar or demerara sugar
  • 55 grams golden syrup
  • 225 grams Porridge Oats not jumbo oats
  • 50 grams plain flour
  • Pinch of salt

Instructions

  • Preheat the oven to 180c conventional oven

  • Grease and line the base and sides of an 8 inch square loose bottomed baking tin with baking parchment. The baking parchment is essential as it makes it easier to lift the flapjacks out of the tin once they have cooled.

  • If you don’t have an 8 inch square tin, use one of a similar volume in size eg 8 x 8 = 64 square inches. I was never good at maths, so I hope you get the idea.

  • Melt the butter, sugar, and syrup in a large pan over a very gentle heat until all the sugar and butter have melted. DO NOT BOIL THE MIXTURE. This is most likely the reason why some flapjacks turn out hard and difficult to eat.

  • Add the flour, salt, and oats. Mix thoroughly until everything is covered in the syrup mixture. It helps to give the dry ingredients a little mix before adding to the syrup.

  • Spread the mixture evenly and firmly into the prepared tin. The mixture is a little runny, but you will still need to press the mixture down firmly as this will help prevent the flapjacks from falling apart after baking.

  • Bake in the centre of the oven for 25 – 30 minutes or until baked and golden brown in colour.

  • Remove from the oven. Leave to cool a little before partially slicing the top into bars. DO NOT CUT ALL THE WAY THROUGH. You need the flapjacks to set and cool completely before doing that.

  • The mixture will still be hot and very sticky, so take care, especially when baking with children.

  • Now that the flapjacks have cooled completely, you can complete to process of slicing them into bars. They will feel soft and chewy. And should not fall apart.

  • Keep in an airtight container with a sheet of baking parchment wrapped around them, to help keep them moist and chewy.

Notes

WHY DO MY FLAPJACKS FALL APART?

  • There could be many reasons why your flapjacks may fall apart after baking. I find using Porridge Oats rather than whole jumbo oats are better.
  • Slicing them into bars while still warm can often cause them to fall apart. If you partially slice them and pop them in the fridge, this will speed up the cooling process.
  • I know I’m probably stating the obvious, but did you weight the ingredients correctly?
  • Packing the mixture down firmly in the baking tin before baking also helps. This removes the possibility of any air being trapped in between the oats, causing them to fall apart.

WHY ARE MY FLAPJACKS SO HARD?

  • Over boiling the sugar, butter and syrup, is one possible reason for flapjacks being so hard. Simmering the butter, sugar, syrup mixture on low heat is better.
  • Adding flour helps make them chewy and soft. If you missed the flour out, that could be the reason.
  • If they do turn hard, leave them in the open air for a few hours to help soften them a little.

SHOULD I CUT FLAPJACK HOT OR COLD?

You should ideally wait until the flapjacks have cooled down completely before you slice them. But as mentioned above, you can score the top of the flapjacks when they have cooked a little, but wait until they have cooled completely before slicing the flapjack bars all the way through.

SHOULD FLAPJACKS BE SOFT WHEN THEY COME OUT OF THE OVEN?

Flapjacks will appear to be soft when you first take them out of the oven. They are not underbaked, so don't worry about that. They will firm up but still have a deliciously chewy texture, once they have cooled down.

Keyword Flapjacks, oats, soft and chewy

Easy Chewy Flapjacks Recipe - Traditional Home Baking (2024)

FAQs

Why is my flapjack not chewy? ›

Golden syrup is the chewiness activator in a flapjack recipe, so if you want extremely chewy results, add an extra half a tablespoon to this recipe, with 5g less caster sugar.

Why do my homemade flapjacks fall apart? ›

Why do my homemade flapjacks fall apart? This can happen if you overcook or undercook your flapjacks. When you overcook a flapjack, the golden syrup dries out and it becomes crumbly. An undercooked flapjack will have a raw doughy texture that doesn't hold its shape.

What is the American equivalent of flapjack? ›

In the US, a flapjack is a less common way of saying "pancake"; in the UK, it's a chewy, sweet granola bar.

Why does my flapjack go hard? ›

Why do my flapjacks go hard? Flapjacks can go hard if the temperature is too high when heating the butter, sugar and syrup mixture on the hob. Instead, keep it on a low heat, stirring occasionally. During baking, rotating the tray in the oven can help them cook more evenly.

What happens if you put too much syrup in flapjacks? ›

For me, too much golden syrup makes them hard to bite through and dunking is simply not an option with flapjacks. Golden syrup can also make flapjacks sickly sweet. Cooking times and oven temperature are important.

How do you firm up flapjacks? ›

After five minutes cooling, press the flapjacks with something heavy and flat (this compresses them and stops them falling apart).

What makes flapjacks stick together? ›

Splitting the oats in two and blending half into a flour really helps everything stick together.

Why is my flapjack rubbery? ›

The lumps form because flour contains gluten, a sticky substance that activates when it gets wet and mixed. If gluten is over-mixed it becomes tough, rubbery, and unappetizing.

What's the difference between flapjacks and pancakes? ›

While flapjacks is an informal nickname for pancakes, some people may use the terms hotcakes and griddlecakes to refer to specific types of pancakes. In the UK, the word flapjack refers to something entirely different—a baked good made from oats that resembles a granola bar.

What do British people call flapjacks? ›

British flapjacks (also called cereal bars, oat bars, or oat slices) are golden oat-packed, hand-held triangles, often enjoyed for breakfast or as a snack. They're commonly regarded as the chewy-crunchy ancestor of granola bars.

What do Southerners call pancakes? ›

In the South, pancakes are interchangeably called hotcakes, griddlecakes, and flapjacks, though British flapjacks are made with rolled oats cooked in the oven.

Why did they stop making flapjack? ›

Cartoon Network's reasoning for canceling the show was because Flapjack didn't match with its new lineup of shows for a young male-targeted demographic. The inspiration from The Marvelous Misadventures of Flapjack was obvious within the world of cartoon animated shows for the next 10 years.

Should flapjacks be hard when cooked? ›

Press evenly into the tin and bake for 25 minutes for chewy, 30 minutes for crunchy, until set and golden. Allow to cool completely in the tin, but cut into squares a few minutes after they come out of the oven, before they harden.

Why didn't my flapjacks set? ›

The oats possibly have not absorbed the syrup, allow to sit before baking. I'm a failure with flapjacks as well! They fall apart, are too dense and solid or as hard as a brick!

How do you soften hard flapjacks? ›

If they do turn hard, leave them in the open air for a few hours to help soften them a little. TIP: You can also store them with a slice of bread to keep them soft, or to help soften hard oat bars.

References

Top Articles
Latest Posts
Article information

Author: Duane Harber

Last Updated:

Views: 6152

Rating: 4 / 5 (71 voted)

Reviews: 86% of readers found this page helpful

Author information

Name: Duane Harber

Birthday: 1999-10-17

Address: Apt. 404 9899 Magnolia Roads, Port Royceville, ID 78186

Phone: +186911129794335

Job: Human Hospitality Planner

Hobby: Listening to music, Orienteering, Knapping, Dance, Mountain biking, Fishing, Pottery

Introduction: My name is Duane Harber, I am a modern, clever, handsome, fair, agreeable, inexpensive, beautiful person who loves writing and wants to share my knowledge and understanding with you.