9 Reviews of English Flapjack

From: -Sylvie-

On Aug 9, 2004

I used 50/50 sugar/syrup. Because I like my flapjaks to be quite moist I also used a can of cherries in syrup, let a lot of the syrup drain of, spread a thin layer of flapjack mix into the baking tin, then a layer of cherries in syrup and covered it with the rest of the mix. They were absolutely delicious and non survived the day! I might use a little less sugar next time as it was quite sweet!

From: teapot tilly

On Mar 8, 2004

My recipe for flapjack is as above but use 3oz sugar,3oz golden syrup and add approx 15 halved glace cherries when stirring in the oats.also could substitute cherries for chopped dates or dried apricots.this recipe is a firm favourite with my family and very easy to make.

From: Kellogs

On Jan 28, 2005

I had to estimate with the ingredient measurements because I don't have a scale and because of that, my flapjacks didn't hold together well. But the taste more than made up for it (I used Golden Syrup). Will definitely make these again

From: Tigress

On Jul 30, 2002

The 50/50 syrup and sugar idea is a good one, but try using maple syrup and not just regular table or corn syrup for a delicous Canadian twist to a very traditional British classic

From: Pat in England

On Jun 13, 2002

When making flapjacks I have always used a 50/50 syrup, sugar mix, heating the butter, sugar and syrup together before adding the oats. This recipe, adding the sugar cold, makes preparation quicker (no need to wait for all the sugar to melt). The results look delicious (too hot yet to taste!) Thanks for a quickie method.

From: Wizzy

On Nov 23, 2003

Try half the butter, half the sugar and add a large teaspoon of syrup instead. Flattening down is easier if the spoon is damp.

From: Babs the Brit

On Jun 20, 2007

This recipe is brilliant. I've made them both ways, either all brown sugar or 3oz Brown sugar and 3oz GS. I have found that cooking them for 45 minutes at 150C or 300F makes them stick together more. Could be the pan I use, but 300F x 45 minutes works for me!

From: Moyni

On Jan 10, 2009

I agree with the other reviewer that the oven temperature is too high - good thing I was watching them rather than just waiting for the timer to sound. I used half and half sugar and golden syrup. Made a tasty treaty flapjack Best to try not to think of how much butter is in them

From: Tulip-Fairy

On Jan 31, 2007

I have made this quite a few times now, first i made them with half and half sugar and golden syrup fab!! next I double the recipe using sugar and GS and added 4 oz of chopped apricots - out of this world!! The next time I made them I used all sugar and no GS, nice and buttery but a slightly drier texture. I much prefer the ones with GS in, they give a much more baked and chewy texture. I would definatly recommend the apricots tho...they are so nice. Thanks Kitka9 this is my favourite flapjack recipe from now on...it even beats mine and I have been using it for the past 20 years!!!