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Mary Berry Flapjacks

Mary Berry Flapjacks

Mary Berry's flapjacks are golden, chewy, and wonderfully buttery — made in one pan and ready in 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 20 minutes
Total Time 50 minutes
Servings: 16 Bars
Course: Dessert
Cuisine: British
Calories: 260
Ingredients Method Notes

Ingredients
  

  • 250 g unsalted butter
  • 175 g soft light brown sugar
  • 4 tbsp golden syrup
  • 350 g rolled oats
  • ½ tsp fine sea salt
  • 1 tsp vanilla extract
  • Optional Additions: All Wonderful
  • 100 g dark chocolate chips stirred through the mixture before baking
  • 50 g desiccated coconut replacing 50g of the oats
  • 75 g dried cranberries or raisins stirred through before baking
  • 50 g mixed seeds — pumpkin sunflower, sesame

Method
 

  1. Preheat oven to 180°C / 160°C fan / Gas 4. Grease and line a 30x20cm tin with baking parchment.
  2. Melt butter, brown sugar, and golden syrup in a large saucepan over a low to medium heat, stirring until completely combined. Do not boil. Remove from heat. Add salt and vanilla.
  3. Add rolled oats and stir thoroughly until every oat is evenly coated.
  4. Tip into prepared tin. Press down very firmly and evenly with the back of a metal spoon or flat glass. Press the edges particularly well.
  5. Bake for 20–25 minutes until the edges are golden and the centre looks slightly underdone.
  6. Score into 16 bars immediately with a sharp knife while still hot. Cool completely in the tin — at least 1 hour — before separating along scored lines.

Notes

Press the mixture down very firmly — this is the most important step for flapjacks that hold together.
Score while hot, cool completely before separating.
Use proper rolled oats — not instant porridge oats.
The centre should look slightly underdone when you take it out — it firms up as it cools.
Stores in an airtight container at room temperature for up to 5 days.
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