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Stack of golden syrup flapjack bars on a wooden board with one broken open to show the soft chewy center

Golden Syrup Flapjacks with a Chewy Buttery Center

Buttery golden syrup flapjacks made with rolled oats and brown sugar, baked until the edges are golden and the center stays soft and chewy.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12 bars
Course: Tea-Time Treat
Cuisine: British
Calories: 265
Ingredients Method Notes

Ingredients
  

  • 200 g unsalted butter
  • 150 g light brown soft sugar
  • 85 g golden syrup (4 tbsp)
  • 300 g rolled oats old-fashioned, not instant
  • 1/4 tsp salt

Method
 

  1. Preheat the oven to 180 C / 350 F (160 C fan). Line a 20x20 cm tin with parchment paper, leaving an overhang on two sides.
  2. Melt the butter, brown sugar, and golden syrup together in a saucepan over low heat, stirring often, for 4 to 5 minutes until the sugar dissolves.
  3. Remove the pan from the heat. Stir in the oats and salt until every grain is coated and glossy.
  4. Tip the mixture into the lined tin. Press it down firmly and evenly with the back of a spoon, right into the corners.
  5. Bake for 20 to 25 minutes, until the edges are golden brown and the center still looks soft and slightly underdone.
  6. Cool in the tin for 20 minutes, then score into 12 bars while still warm. Let cool completely, 1 to 2 hours, before lifting out and cutting through fully.

Notes

  • Weigh the oats rather than using cup measures for a consistent set.
  • Bake on the middle rack so the edges don't overcook before the center sets.
  • Underbaking slightly gives a chewier bar; the flapjack firms up as it cools.
  • Use a sharp knife and clean it between cuts for neat squares.