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Mar 14, 2005 01:51 PM

Flapjack report

  • c

I followed the recipe for Flapjack, discussed on the thread linked below and paraphrased below. It starts out like Rice Krispie Treats, with butter and sugar melted together, and then oats are stirred in. Then it's pressed into a pan and baked in the oven.

A few notes: I did get Lyle's Golden Syrup but I'm not sure it's a crucial factor in the recipe. I also used fresh grated ginger rather than "ground", which I assume means powdered. I made it twice, neither according to the recipe, and the results were very different (both times very good, though.) This is a great recipe to do (supervised) with kids.

The first time I accidentally used twice the amount of butter called for. At 40 minutes it was a bit overdone, but I still liked it, as it had an almost burnt-sugary taste. The color had turned to a dark caramel brown, and had a sweet, toffeeish taste. Texture was pretty firm and crispy, although there was a bit of chewiness. The ginger taste wasn't significant (I probably had 1/4 tsp of fresh ginger vs. the 3/4 tsp of powdered called for in the recipe), but it added a subtle hint of flavor that I appreciated. Although I thought there was too much butter, a friend (who, in her terms, is "off desserts", but made an exception for these) said she wouldn't change a thing. We served it with ice cream and it paired well. I was envisioning making it a bit thinner and cutting into artistic triangles as a garnish for a dish of ice cream next time.

I made it again, doubling the recipe and pressing it thinner, in a cookie sheet. I cooked it for only 20 minutes or so, because it was so much thinner than it's supposed to be. I also used closer to 1 tsp. of fresh grated ginger this time. The color was not at all like it was the first time, much paler, and it had none of the toffee-ish flavor of the first batch. It was crisp and gingery. It was actually very much like a granola bar. I brought these to a church function and had 2 people ask for the recipe. I liked them but preferred the first version.

I have no idea which recipe variation is most like what it's supposed to be, but both versions were good, with my preference being more towards the first one.

Whole Oat Flapjacks

Original recipe at

Makes about 10

4 oz (110 g) soft brown sugar
4 oz (110 g) butter or margarine
1 rounded dessertspoon golden syrup
6 oz (175 g) whole oats (I used rolled oats, pretty sure it's the same stuff)
3/4 teaspoon ground ginger

Preheat oven to 300°F and lightly grease an 8 inch square baking pan.

Stir the butter, sugar and golden syrup together in a large saucepan, stirring occasionally. Once the butter is fully melted and the mix is just starting to bubble, stir the ginger in, take the pan off the heat and stir in the oats until well mixed.

Sppon the mix into the baking pan, pressing it out evenly with a sppon or your hand. Bake in the middle of the oven for 35-45 minutes. Allow it to cool in the pan for 10 minutes, then cut into desired shapes. Leave in the pan until cold before removing them. Store in an airtight container.


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  1. Flapjacks and ice cream? Now that's what I call cultural adaptation ;)

    And I'm sorry, I do think golden syrup is crucial. Corn syrup, if that's what you're thinking of as a sub, is just plain nasty.

    1. What measurement of syrup did you use? Is the dessert spoon a generous tablespoon or more like the size of a serving spoon? BTW, thanks for posting your results. I still haven't had a chance to try out the recipe yet. I'm going to skip the ginger the first time since I'm trying to recreate a childhood favorite and my aunt's version didn't have ginger.

      1 Reply
      1. re: eastiegirl

        I used probably about a tablespoon of the syrup. In the first recipe, I didn't really taste the ginger, it just added a bit of complexity.

        Be sure to report back when you try it; I'd like to know how it measures up to your childhool memories!