Traditional Flapjacks
This recipe for Traditional Flapjacks creates authentic British old-fashioned flapjacks with just three ingredients: demerara sugar, butter, and rolled oats. The result is a buttery, crispy-edged, chewy, oaty biscuit that is irresistible and perfect with a cup of tea.
Servings 12 pieces
Calories 101kcal
Equipment
- 7-inch brownie-style baking pan
- cutting knife
- mixing bowl
- mixing spoon or silicone spatula
- round-tipped knife such as a small butter knife or small metal cutlery spoon
Ingredients
- 75 grams demerara sugar
- 75 grams butter
- 100 grams rolled oats
Instructions
Prepare the baking pan & preheat the oven:
- Grease the pan with a generous amount of butter or margarine. You can also line it with baking paper if necessary.
- Preheat the oven to 200°C Fan / 220°C / 425°F / Gas Mark 7.
Prepare the flapjacks:
- Add the butter to the mixing bowl.75 grams butter
- With a mixing spoon (I prefer to use a silicone spatula for this as it easily removes the butter from the sides of the bowl), cream the butter until soft and whipped. This should only take a few minutes.
- Add the sugar and oats and mix well until thoroughly combined.75 grams demerara sugar, 100 grams rolled oats
- With the round-topped knife or small metal cutlery spoon, press the flapjack mixture evenly into the baking pan, ensuring that the edges are evenly pressed and the top is evenly smoothed out.
Bake flapjacks:
- Bake on the middle shelf for about 15 minutes. Halfway through cooking, turn the pan around to ensure even cooking. Fan ovens bake faster, so reduce the baking time to 12 minutes, as my fan oven took 12 minutes to bake these flapjacks.
- Flapjacks are baked when they are golden and firm, although they will firm up more as they cool. The edges will look crispier than the middles.
- Allow the flapjacks to cool in the pan for about 3 minutes before scoring them into 12 pieces. Leave to cool completely before removing them from the pan. Before removing from the pan, go over the scores with the knife to ensure they are sliced into pieces right through.
Notes
- Demerara sugar gives these old-fashioned flapjacks their classic golden crunch, but you can use turbinado sugar if you're in the US, as they’re very similar.
- We have only tested this recipe with butter, but you can try a solid baking margarine if preferred. However, the classic buttery flavour may be lacking.
- You can use rolled oats, jumbo oats, porridge oats, Scottish oats, traditional oats, etc, for this recipe. Any oats that are intended to make traditional porridge oats are fine. However, do not use quick cook or instant oats as they are cut too fine.
- Flapjacks will keep for up to a week in a covered container.