Recipe Scene: Chewy Flapjacks

I first had these when I lived in England. I didn’t know what they were, to me a flapjack was an American pancake. However once I tasted them I didn’t look back. I’ve adapted this recipe a little – the original calls for just rolled oats, but I like to make it half rolled oats half wholemeal flour. Have a go, make a few different batches and see which you prefer. You can add dried fruit to the mix, but I prefer this plain one, with the hint of citrus.



250 grams butter

finely grated rind of a lemon or orange

225 grams / 2/3 cup golden syrup

75 grams brown sugar
375 grams rolled oats OR 250 grams oats and 250 grams wholemeal plain flour



  1. Preheat the oven to 180 degrees C and line a slice tin.
  2. Place the butter, rind, syrup and sugar in a saucepan and heat until the butter has melted. Add the oats / flour into the mix and stir well.
  3. Tip into the prepared tin and bake for 15-20 minutes or until it’s just beginning to colour around the edges.
  4. Leave to cool in the tin, then tip it out and cut into fingers.


About Kate Delbridge 163 Articles
Kate works in local government as an occupational therapist but her heart is in the kitchen. When she’s not looking through cookbooks Kate gardens, reads, sees films, listens to music and catches up with mates. She loves cooking mainly because it gives her an excuse to eat.

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