British Flapjacks


Who knew that granola bars started in Great Britain?  I for one certainly didn’t.  Also, I thought flapjacks were pancakes?  These are definitely not pancakes – but yes, they are made with syrup!  Golden syrup to be specific – and this was a new ingredient for me.  I love when I cook with a new ingredient, and the final product blows you away.

I read about these British Flapjacks in Bon Appetit a few months ago.  Molly Wizenberg wrote about this tasty treat that she just loves.  The recipe seemed ridiculously simple that I was sure I would make it within a matter of weeks.  Months went by though, and it continued to sit in my pantry, in the pile of recipes to try.  The problem was that every time I had the urge to bake – I was missing the key ingredient – the golden syrup.  I finally wrote it on my shopping list – and found it at Whole Foods.  If you don’t have a Whole Foods near you, try a specialty food store, they are sure to have some.  Golden syrup is Great Britain’s version of Karo syrup – with a deeper and richer flavor.  It is delicious.

These flapjacks were amazing.  They start out very crunchy, but I stored them in a glass container, and they turned really nice and chewy – they are perfect with a dish of vanilla ice-cream, or just by themselves.  The best part – there are endless ingredients you can add – nuts, raisins, dried cherries, sunflower seeds, the sky is the limit!  Go out and get your golden syrup today so you can make these – you will not be sorry.


  • 1/2 cup (1 stick) unsalted butter, cut into 8 pieces
  • 1/2 cup (packed) golden brown sugar
  • 1/4 cup golden syrup*
  • 2 1/3 cups quick-cooking oats (not instant or old-fashioned)
  • Pinch of salt


Preheat oven to 350°F. Butter 8 x 8 x 2-inch metal baking pan. Combine first 3 ingredients in heavy medium saucepan. Stir constantly over medium-low heat until butter melts, sugar dissolves, and mixture is smooth. Remove from heat. Add oats and salt; stir until coated. Transfer mixture to prepared pan and spread out in even layer.

Bake until top is golden (edges will be darker), about 25 minutes. Cool in pan on rack 5 minutes. Cut into 4 squares; cut each into 4 triangles (mixture will still be soft). Cool completely in pan before serving.

* A type of syrup popular in Great Britain; available at some supermarkets, specialty foods stores, and British import shops.

For a printer-friendly version of this recipe, please click here:  British Flapjacks

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