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English Flapjacks Traybake Recipe for a Lunchtime Treat

Updated on July 17, 2012

My daughter Chelsea has an allergy to almonds and hazelnuts, no other nuts, and yes I've been told that strictly speaking almonds aren't nuts, just like I've also been told that tomatoes aren't vegetables BUT when you go to a supermarket you will find that the almonds are in the nut section and the tomatoes are with the vegetables, that must tell us something.

Back to my daughter and her almond allergy ... all sorts of things have almonds in them, especially baked goodies, and they are goodies aren't they? Because of her allergy I do a lot of baking and one of our favourites is Flapjacks, I have no idea if they are called this in other countries because I couldn't find a category for them when I looked and ended up putting these in the Brownies section. Feel free to tell me I'm wrong, I get that a lot.

Now these flapjacks aren't the light things that come in cardboard boxes and taste much like the box they came in, these are easy, quick to make, heavy, decadent, buttery pieces of joy and full of flavour.

Something I have noticed in a lot of recipes books (including Mary Berry's Baking Bible) is that 100g = 4ozs, and 200g = 7ozs, and 225g = 8ozs most primary school kids can tell you that something in there just isn't right. So being an inquisitive sort of person (and a perfectionist - see I can accept my problems), I weighed 100g of sugar and found that when you switch it to ounces it actually equals 3.5 ozs, so ... for accuracy, which is what you need especially when you're baking, stick to either one type of measurement, be it cups, ounces or grams, it doesn't matter which as long as you don't mix and match. And if you find that a recipe doesn't work perhaps you should try using the other measurements and see if it makes a difference.

So the quantities below may not be correct according to one another but they will make great flapjacks whichever measurement you choose to follow.


200g / 7ozs Unsalted Butter

225g / 8ozs Demerara Sugar

75g / 3ozs Golden Syrup

275g / 10ozs Porridge Oats, Organic and preferably jumbo size

100g / 4ozs of glistening fat Raisins, Organic


  • Pre-heat your oven to 160ºC / 325ºF / Gas Mark 3.
  • While your oven is heating grease a baking tray which should be about the 12" x 9" size, and sometimes I line mine with baking parchment/paper but that's entirely up to you.
  • Over a medium heat place the 200g of butter in a large pan, add to this the 225g of Demerera Sugar and the wonderful sparkly 75g of Golden Syrup.

  • Once everything has melted add the 275g of Porridge Oats and the 100g of little fat glossy Raisins and mix everything thoroughly ensuring that all the oats are coated in the sugary mixture.

  • Pour the sticky (hot) mixture into your prepared tin and press flat with the back of a wooden spoon or a spatula.
  • Place the tin in the centre of your oven and bake for 35 minutes or until it is a pale golden brown.
  • Remove from the oven and leave to cool in the tin on top of a wire rack for 15 minutes.
  • Mark it into squares, as big or as little as you like and leave to finish cooling in the tin.

Note: I have used raisins in this recipe, but I also use Bing Cherries or Pecans which I adore, and on occasion and requested by the kids chocolate chips - all are as equally scrumptious as one another. Or you could really push the boat out and make them with these amazing Bing Cherries covered in Chocolate and take them to a whole new level of scrumptiousness.

So much better than the ones you buy in the shops, and a great thing to pop in the kid's lunchboxes, and your mouth - Happy Eating!


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    • Spencer Camus profile image

      Spencer Camus 6 years ago from United Kingdom

      Eileen, great hub. I'm also a nut allergy suferrer, although mine is with all nuts, not just almonds. We love flapjack in our family. Voted up and useful :-)

    • plinka profile image

      plinka 6 years ago from Budapest, Hungary

      I like cakes with Porridge oats! Great hub, voted up and bookmarked!

    • leroy64 profile image

      Brian L. Powell 6 years ago from Dallas, Texas (Oak Cliff)

      Interesting recipe.

      Here in the US flapjacks is another word for pancakes. I was a little surprised when I read this article. I learned something new, thanks.

      I will have to try this recipe. Honestly, I have never seen anything like it.

    • profile image

      Nickit 6 years ago

      Thanks!! At least I know it's not my baking skills that are so questionable! x

    • Eileen Goodall profile image

      Eileen Goodall 6 years ago from Buckinghamshire, England

      My apologies that should have read 200g of butter, I had originally made them with 225 and decided that they were a bit greasy and forgot to change the top ingredients list.

      I will amend now.

    • profile image

      Nickit 6 years ago

      I made these today as I haven't yet found a flapjack recipe that's just right. Mine have come out very greasy and have noticed that there seems to be a discrepancy in the ingredients/method unless I've misread it. In the ingredients you state 225g butter yet in the method part you state add the 200g butter? Taste wise these are lovely but v messy to eat!

    • AliciaC profile image

      Linda Crampton 6 years ago from British Columbia, Canada

      I haven't eaten flapjacks and golden syrup since my childhood. Thanks for bringing back the delicious memories and for the very useful recipe. I'll be making flapjacks soon!

    • profile image

      SJmorningsun25 6 years ago

      Oh, YUM. How I wish America did flapjacks! Happily, now I can. Thank you!

    • gailalovesbijou profile image

      gailalovesbijou 6 years ago from Wyomissing, PA

      These look and sound yummy--and best of all easy!