The Best Flapjack Recipe in the Whole Wide World. Ever.
Quite a claim huh? Well, all I can say is give this recipe a go and see what you think.
I’m pretty sure you’re not going to be disappointed ;)
What makes this the best flapjack recipe ever?
Well, I take my flapjacks very seriously.
I’ve spent the past 6 years or so trying every flapjack recipe I stumbled upon with very varied results.
Either too dry, too plain, too sweet, too crumbly, too dull, too greasy, too sticky (never thought that would be a problem as I love ’em gooey).
Anyway, I’m rambling.
The search is over.
This is the one.
This is the best flapjack recipe in the whole wide world. Ever. Fact.
The Best Flapjack Recipe in the Whole Wide World – Ever!
It may be the best flapjack recipe, but are flapjacks good for you?
OK, so ‘healthy flapjacks’ may not be the first description which comes to mind for the flapjacks made using this ‘best flapjack recipe in the whole wide world ever’. However as an occasional treat they are damn delicious!
Flapjacks in general are a high energy food, and are perfect for taking camping or hiking.
I particularly think that flapjacks make for a fantastic snack for cyclists too, given their high energy content.
Take a flapjack or two for your next outdoor-sports adventure!
There is also a question as to whether dried fruit is good for you.
Having done a little bit of research into this area myself, this article suggests that unsweetened, dried fruit does indeed pack a big nutritional punch.
The article states that dried fruits can provide a source of fibre, antioxidants and the B vitamin folate.
Can you use honey in place of golden syrup?
Absolutely you can make flapjacks with honey!
If you can’t find Golden Syrup in your corner of the world, do feel free to substitute it with the same amount of honey instead.
When using honey, you will still get a deliciously sweet bake.
But it will taste slightly more ‘wholesome’ than when you use Golden Syrup.
How to Make Date Flapjacks, Step by Step
You’ll find the full recipe in the recipe card down below. I work in metric, but there’s a switch you can toggle if you prefer recipes in US measurements.
And for my fellow visuals out there, here’s a walk through of the whole recipe in photos…
1/ soften the dates
Use a sharp knife to chop the dates into small pieces.
Work slowly as very occasionally you may find a date stone in amongst the dates and it might throw your knife blade off to the side.
Place the dates into a small saucepan along with the water or orange juice.
Put the lid on the pan, and gently heat them for around 5 minutes, until they are *really soft and form a loose, squishy paste.
*Add more water/juice as they cook if they start to look dry in the pan. Do not boil or let them burn.
2/ prepare the oat mixture
In a large saucepan, place the butter, Golden Syrup (or honey) and sugar.
Gently heat and stir together until the butter has melted, and the sugar dissolved.
Take off the heat and stir in the oats and mixed spice, combining thoroughly.
3/ prep your baking tin
Ideally, use a square baking tin that measures 8inch x 8inch.
Line the tin with a piece of baking paper. This isn’t essential so don’t worry if you don’t have any baking paper to hand, but using it will make your life so much easier when you come to turn them out.
If you don’t use baking paper, then you must grease the tin before filling it with ingredients. I like to keep a few used butter wrappers in my fridge for this purpose. A quick wipe round the pan and then they can be thrown away.
However, even when I use a non stick pan AND I grease it, getting the finished flapjacks out can be pretty troublesome. Baking paper all the way!
4/ layer ingredients in tin
To assemble your flapjacks, tip half of the oat mixture into the tin.
Spread the oats out evenly. Then press down all over firmly with the back of a spoon.
Next, tip the date mixture in, and again, smooth that out into an even layer with the back of a spoon.
Finally, add the remainder of the oat mix.
Spread it out, and firm down again.
The firmer you are at this stage, the more your flapjacks will hold together once baked.
So get pressing!
5/ optional (decadent!) topping
This step isn’t necessary but it sure is tasty!
Try sprinkling a tablespoon of demerara sugar over the top of the flapjacks and pressing down lightly with the back of the spoon.
It will give you a lovely crunchy top whilst also adding extra calories to the final bake. Only you can decide if that crunch is worth it!
Please note, as this step is optional, neither the sugar or calories are included in the recipe and nutrition box below.
6/ bake
Preheat your oven, then bake as per the recipe below.
Remove the tin from the oven and pick up the baking paper from the pan and place it on a cooling rack until cool.
If you didn’t use baking paper, allow the oat bars to cool in the pan. Then score, cut and lever out each oat square with a blunt knife, palette knife or thin spatula.
I like to cut mine into 16 squares and I then store them in an airtight tin.
This way they’ll stay tasty for up to 5 days. Although good luck trying to get them to last that long!
If you fall head over heels with these little beauties as much as I have, please feel free to tag me in any pics you share online. I can be found almost everywhere as @hedgecomber and try to share all the pics that I see :)
Janie x
PS I love this recipe sooooo much that I made a little video showing you just how easy it is to make ;)
If you like it, please hit the thumbs up & subscribe!
- 250 g dried dates - destoned & chopped
- splash of water or orange juice
- 175 g butter
- 75 g sugar
- 3 tbsp Golden Syrup - or honey
- 350 g oats
- 1.5 tsp mixed spice
Preheat the oven to 190c/170 fan/375f or gas 5.
Line an 8 inch by 8 inch baking tin with baking paper.
Chop the dates with a sharp knife. Work slowly as if your knife catches a stray date stone it may push your knife blade off to the side.
Place the dates into a small pan and add the water or juice.
Put a lid on the pan and heat gently for 5 minutes, or until soft enough to mash with the back of a fork.
Meanwhile, in a large pan, melt together the butter, sugar and golden syrup (or honey).
Tip in the oats and mixed spice and mix until the oats are evenly coated and no longer looking dry.
Put half of the oaty mixture into the baking tin.
Smooth Out with the back of the spoon into an even layer, then press down firmly with the spoon to make the mixture solid.
Scrape on the date mix and smooth that out into an even layer too.
Finally, top with the remaining oats and press down firmly once more.
Bake in the oven for 20-25 minutes.
Remove the baking paper from the tin and place on a cooling rack until at room temperature.
Cut into 16 squares and serve, or place into an air tight tin.
Recipe Video
This was a hard day in the office ;)
Janie x
Debbie says
ooh that sounds and looks devine and im sure i can even smell it!! Will definately try this recipe!! :)
Lajoni says
oooh my DD has been making humungous amounts of flapjacks most weekends and its yummy but she tops it with 2 large bars of chocolate mixed with condensed milk and amazingly its not too sweet, and I like the idea of using honey instead of syrup..will have to tell her x
Lucy says
Well I didn’t know those were called flapjacks. Flapjacks here means pancakes. We call these fruit bars. I love them! My mom has made them before with apricots, apples, you name it. I will have to give your recipe a go. Thanks for sharing.
Anna says
These look delicious! Here I was expecting pancakes (yup, I’m from the States), but your flapjacks look lovely!So…golden syrup. Is that like maple syrup or agave syrup?
Harry says
Is neither. Golden syrup is no more no less than real thick sugar syrup.
Mona says
Oh so yummy. I've just gotten back to the US after living in England for a year, and this will be a perfect reminder :)@Anna – golden syrup is basically pure liquid sugar. You can substitute corn syrup, light (!) molasses, or honey, but obviously the taste will be a little bit different in each case.
Rob says
Great idea to put the fruit in the middle. I had some apricots, but not many, so I added some apricot jam and reduced the sugar slightly in the oat mix. Used a mixture of honey and golden syrup. Results – crumbly but squidgy. May have made them a little thick!BTW, golden syrup is actually a light treacle and so is sweeter than sugar. If you are using liquid sugar then you may want to add some dark treacle (molasses).
A Listening LIfe says
After numerous trips to the UK, I'm still looking for that perfect recipe. I'd love to try this one — but am handicapped with the conversions! Is there an American out there who knows what they are?
Josephine says
Since I married an american and am raising my children in america, I feel my children are missing out on my childhood staple – flapjacks! This recipe looks perfect – I haven't made it yet, but I'm looking forward to what looks like the perfect combination of delicious and nutritious!
Christine says
What on earth do you mean by 'stash' – now come on Janie, it's going to be impossible to stash something as nice as this! I am currently making a batch to compliment my chocolate fountain business – I have a wedding fayre on Sunday and know that these will be a massive help. I don't have the dates so tried sultana's with 1 and a half banana and a bit of rum squashed in! Off to prepare them now – thanks so much. Chris
Lisa says
Got some of these in the oven now – looking forward to them coming out! Thanks for the recipe
Lisa says
can report – really tasty! thanks
Melissa says
I have spent the last 2 weekends trying to get flapjacks a go. First batch, too crumbly, second no sweetness. I am going to give this recipe ago and see. I am hoping for the best. Sounds good, either way. Thanks
TiredtwinsMummy says
I thought this sounded good so tried it today. Used apricots as I didn't have any dates. Don't know if this was the probeelm as they really didn't want to go 'gooey'…the flapjack just fell apart when i tried to cut it, leaving me just with a mass of crumbs. Really diappointing!
Christine in DC says
Stopping by to say hi since I came by via Google! I don't know exactly what led me to think "I need to search for a flapjack recipe right now" but I did! I think the chain of mental events was something like searching for some other recipe, finding something unrelated, finding a mention of Lyle's Golden Syrup, which brought me back to my time in the UK (I'm American) and then, voila, looking for flapjacks. I'll have to give this a shot!
jped says
I'm English and living in Barcelona and miss my flapjacks. I've just made these and they are yummy. I used dates and instead of putting them in the middle I just mixed them in with the oats which has added to the softness. I didn't have golden syrup (as you can't buy it here..grrr) so just used sugar. I think they may have been gooier if I'd used the syrup.Thanks for such a great recipe!
Reluctant_Aardvark says
Very tasty, although I used oatmeal and they were very soft. The mixture was quite runny although I followed the quantities exactly. The 25 minute batch had better shape than the 20 minute batch. The dates are a worthwhile addition.
jane and henry says
I have made this recipe (plain for my lot) several times. great. I add a bit of flour, which keeps the final result slightly soft, and better for delicate teeth!!! have shared this wonderful recipe post on my farm FB page http://www.facebook/dovefarm
Laura Morgan says
Well, they are nice! I don’t know about them being the best I’ve ever had though. I wish they were a bit sticker and crisper – I suspect a little more syrup is needed. Thanks though! I’ll keep looking.
Zoe says
I made these this week, and they were amazing. I love date slices and these were like a cross between those and flapjacks. I’m going to keep this as flapjack recipe #1 in my kitchen! Thanks very much for sharing it.
HedgeComber says
Yay! Glad you enjoyed them Zoe! xx
Ri Kenion says
What about with nuts? Gonna try your recipe now but in the end I want to find a way of getting crunchy nuts & seeds in there without it falling apart. Flapjack’s such a winner – without it I waste who knows how much money on nasty chocolate bars day in day out
HedgeComber says
Hmm, nice. Let us know what you come up with!
Debbie says
Wow oh wow oh wow. This is a keeper and the only flapjack recipe I will ever use. The perfect combination of crunch, chewiness, sweetness and datiness (sorry I know that’s not a word). Thanks so much for sharing
HedgeComber says
Debbie, you are more than welcome! It makes me so pleased when other people catch this flapjack bug! Enjoy! :o)
Anne Kimball says
OK, Janie, I came right over like the obedient bloggy friend that I am when you told me you had the best flapjack recipe. And then I read dates and oats and I was all like “ewwwww!” But I hung in till the end and saw you were most definitely NOT talking about PANCAKES, as I thought you were, but fruit bars or something, and then all was right with the world once again. Whew! Thanks for linking up with the TALU! And ps, these look great.
HedgeComber says
You’re not the first ‘over-the-pond-dweller’ to have made that leap. But hang on, don’t you reside on UK shores these days?
Anyway, call this whatever you fancy. It won’t be upset or disturbed, and will still taste like a little piece of heaven dancing on your taste buds.
I promise :)
Meredith says
Stopping by from TALU and these look amazing! Thanks for sharing the recipe. I will pin this and hope to make them sometime soon :)
HedgeComber says
Hi Meredith, I hope you enjoy them! Thanks for the pin :)
Janie x
learningandyearning says
Yeah, we think of flapjacks as pancakes, too. But these look yummy. Have a wonderful TALU Tuesday!
HedgeComber says
Hello! Sorry for the international confusion! and thanks for stopping by :)
Janie x
jen @ one curly fry says
I was also expecting pancakes! You learn something new every day! :) Stopping in from TALU!
HedgeComber says
Hi Jen, thanks for stopping by! LOVE the name of your blog :)
Janie x
Kerry says
Sounds great! I might just have to try it!
Saying hi from TALU. =)
HedgeComber says
Hey Kerry, I hope you love them :) Thanks for popping by!
Janie x
Chris at Hye Thyme Cafe says
Hello. Stopping in via the #TALU. Gotta say, like Jen above, you had me confused for a minute there too, as Flapjacks are Pancakes where I come from. :) But I made them, and I loved them!
Thanks Janie x
HedgeComber says
Hi Chris! The dates are amazing in this recipe, sweet sticky and yet wholesome. I hope you love them!
Janie x
Debbie - Wrinkled Mommy says
Just to tell you how out of the loop I am – I always thought flap jacks were pancakes! Thanks for the knowledge. I will have to try out this recipe some time. It looks yummy.
HedgeComber says
Hi Debbie, nice to meet you! Don’t worry, it seems I’ve confuddled everyone with this recipe, it must a UK/US thing!
Thanks for visiting
Janie x
kiril kundurazieff says
Hello! Came over from the TALU….and now I’m hungry. :-D
Interesting post. :-D
HedgeComber says
Hey Kiril, shame I can’t pass you some flapjacks through the screen! Thanks for stopping by
Janie x
Langela says
I was looking forward to the best pancake recipe ever. Still looking, but these look like gooey deliciousness. I would hope they are sweet enough so as to keep me from eating more than one in a sitting. I came here by way of Homestead Revival’s Barn Hop.
HedgeComber says
Hi Langela, sorry to disappoint re the flapjack/pancake fiasco – I’m going to have to find the best ever pancake recipe and post that here for all my American visitors! However, thank you for stopping by, it was lovely to meet you :)
Janie x
claire says
Hello, I m french but living in cambridge UK, I googled flapjack recipe not too sweet, and found yours….It´s in the oven!
Jane Sarchet says
Bonsoir Claire! I hope you love it! Tell me you do! Is it the best flapjack ever???
No pressure :)
Janie x
Silke says
Hi,
I was looking for a great flapjack recipe cos my manager has put me down for baking/selling treats in aid of Red Nose Day 2013…..I will
will try this and hopefully it will turn out as good as it sounds :-))
Jane Sarchet says
Oh, they’ll go down a storm Silke! I hope you get to scoff lots of them yourself :)
Fi says
my daughters were pestering me to make flapjacks, i found you, from pinterest! i knew dates wouldnt go down well, so i spread a nice layer of applesauce in the middle and added a nice big pinch of cinnamon. and added a few sultanas to the top half of the mix ohhhhhh devine! You never said they were magical disappearing flapjacks though! so we never got to stash any! Tomorrow i have promised more, i shall make a strawberry compote for the filling i think, thank you so much, we love them!
Jane Sarchet says
Hehe, yep they are pretty magical!
Jonny’s kids were asked if they liked dates after devouring 1/2 a batch of these. They both replied ‘no’.
Think again kids :)
Thanks for taking the time to leave a comment Fi
Janie x
Fi says
ok i caved, we had 2 boxes of dates (gifted) sitting, so i took your advice, LOVED them, and so did everyone else, these are going to be a firm favourite in our house! so anyone who says they dont like dates?? try them in this, its delicious!
Jane Sarchet says
YAY!!! Way to go! Dates sound real boring don’t they? But they sure don’t taste it :)
I’m so glad your family has a new taste to enjoy!
Janie x
Katie says
They do sound dull until you realise they are the important part of sticky toffee pudding MMMMMM. A kind soul recommended this recipe to me and its in the oven at the moment. Crossing fingers!
Jane Sarchet says
Uncross fingers Katie, sit back and indulge!
Janie x
Fi says
i’m now a woman obsessed =]
after i finished the date batch, i was putting my ingredients away. I spied a jar of mincemeat i had made and not used late october last year. You know where this is going! Too hot to eat just yet but i challenge you to find a more devine smell, perhaps more suited to christmas, but on this cold and snowy day in Scotland? it smells delicous
Jane Sarchet says
Genius! OMG I bet they are gonna be amazing!
Janie x
Charles says
Love the idea of dates in the flapjacks (or prunes or apricots… or a mixture of all of them!). They end up looking really nice too when sliced. It reminds me of this Tunisian cake I love with dates and rosewater.
I must admit – my favourite flapjack to date usually has nutmeg, ginger and a bit of cinnamon inside. The spice really makes them taste SO good (not really a traditional flapjack anymore then though!) – I’m always up for trying new things though… must give these a go, I know my wife would love them :)
Jane Sarchet says
Hey Charles, thanks for stopping by! If you do give them a go, do let me know what you think
Janie x
Andy says
Just baked my 6th batch using this recipe. Tried the dates, raisins are really good too, try spreading a thin layer of your favourite jam in as the filling, (not too thick or they seperate) and today is the second time I have made choc chip flapjacks. Just ignored the layers and stir in as many choc chips as you feel. (Let the oats, syrup, butter, sugar mixture cool for a while first though, my first attempt – the choc chips all melted! Still tasted really good though!)
Jane Sarchet says
Wow! You’re seriously addicted Andy! Love the chocolate chip idea, I feel a baking urge coming on!
Janie x
Jan says
These look seriously good. I have a step-daughter who has recently decided that she will eat a granola bar for breakfast after years of sugary cereal. The ones on sale are stupidly expensive so I’m going to try her on these. My only problem is that I love flapjacks too much so will have to find an airtight tin and a high shelf!
Jane Sarchet says
Ooh, good luck with that one Jan, I have zero self control around them!
Thank you for visiting
Janie x
Jan says
Having tasted your delicious flapjacks this weekend I can confirm that they are the best EVER. Thank you so much for sharing your recipe, I can’t wait to cook them myself. x
Jane Sarchet says
Hehe, thank you Jan :)
Don’t forget they’re practically a superfood with all that fruit in too! So lovely to catch up with you all, see you next year if not before!
Janie x
Penny says
These really are great flapjacks! I made them with apricots for a sports club event and they went down really well. I have tried lots of different recipes for flapjack in the past, and found them either too hard, crumbly, sweet or greasy. This will now be my only recipe! I look forward to trying other variations. Anyone tried not layering the mixture but stirring in some mini marshmallows?
Thank you!
Jane Sarchet says
That’s music to my ears Penny! So glad you found us.
The marshmallows sounds interesting, do let us know if it works out :)
Janie x
Courtney says
Yummy those flapjacks were divine
Cheers
Jane Sarchet says
So glad you enjoyed them Courtney! ;)
Janie x
Lucy says
Delicious! Truly wonderful!
I made these flapjacks with organic apricots, prunes, honey and muscovado sugar!
Onto the second batch now after success all round!
Thank you!
Jane Sarchet says
Fantastic Lucy and thank you so much for taking the time to let me know too ;)
Think I may have to go and knock up a batch now too!
Janie x
Sharon says
Fantastic! I did mine with apricots and it was amazing , kids loved it and they are now thinking up there own fruit fillings! This is a keeper , thank you.
Sharon x
Derbyshire uk
Jane Sarchet says
Awesome! You’ve made me a happy girl Sharon ;)
Here’s to many years of happy, yummy flapjacks!
Janie x
Johnny says
Just made this again it’s becoming a favourite now, the recipe is in my head. I’m sure you cake makers will know this but the first couple of times I made this flapjack (dates every time) I had great difficulty spreading the dates evenly and had parts without dates and other bits with lots of dates. Tonight I spread them with 2 forks back to back and a perfectly even layer. (I’m still a newby with cakes the cooking of)
Jane Sarchet says
Glad you figured out a way to make them behave Johnny!
However, when I heat cook them up, they go really squishy and soft and spread super easily. You could try a little more liquid and a little longer on the heat?
So glad you’re still loving them :)
Janie x
Kerrie says
Made this flapjacks last weekend and they were fantastic, I am not a fan of dates but they make the flapjack extra gooey . I coated them with a layer of chocolate once cooled too. Tastes so good I made then again today. Thanks for posting a great recipie that’s so easy to do and über tasty.
Jane Sarchet says
Awesome Kerrie! I like how you went for the double decadence of adding chocolate, good on ya!
Janie x
Vicki says
I love these, I don’t bother spreading the date mixture in the middle (I actually usually use prunes) just mix it with the rest of the ingredients and add seeds- sunflower, pumpkin and sesame. Very, very, very good. Thank you!
Jane Sarchet says
Ooh, nice idea Vicki and a time saver too! Thank you for taking the time to leave me a comment :)
Janie x
Zach says
Lovely thank you :)
Jane Sarchet says
You are welcome :)
Janie x
Sharon from Tipton says
Made the flapjacks today lovely my son said the best ever.
Iused soft brown sugar and margarine not butter and covered them in dark chocolate.
Thanks again.
Jane Sarchet says
Dark chocolate hmm? I may have to give that a try! :)
Janie x
Manu says
Hi, I’m French and living in Bristol UK; I have now made this recipe 4 times and what a hit with all my friends and family! Good with hazelnuts, granola, and all kind of seeds! It is perfect and is devoured in no time! I have been asked the recipe 3 times already! :) Thank you for this lovely recipe! :)
Jane Sarchet says
That’s fab Manu! And clearly your friends have very good taste :) Thanks for letting me know you enjoy it :)
Janie x
Eleni says
Ooh these look good! I love that there isn’t a whole bottle of syrup in there. Not because I can’t eat a bottle of syrup, it’s just hard to find in Greece, so quite precious :) Looking forward to meeting you at #FBC5!
Jane Sarchet says
Oh you too Eleni! Have you been before? I’m getting SO excited! :)
Janie x
PS the flapjacks are ridiculously good ;)
Emma says
I needed something to pop in my rucksack on a walk in the Australian Bush, and these are amazing! I didn’t have any dates, so used apricots, and used some Tasmanian honey instead of golden syrup, a sprinkle of cinnamon and I now have the best flapjacks in the world! Thank you!
Jane Sarchet says
That is the best message ever Emma! So glad you like them, and so glad they boosted your energy!
Thanks so much for taking the time to comment :)
Janie x
Wendy says
I’d never heard of flapjacks before and don’t have anything exactly like them in the U.S.A. We have fruit crisps and fruit crumbles, but they don’t have a bottom crust, just a topping. I saw the term in a gluten-free baking book by Emma Goss-Custard and thought I’d see if there was anything with more detailed and pictorial instructions. We have all kinds of date varieties in California, so your recipe was perfect. Thanks for sharing your version. It was yummy!
Jane Sarchet says
Hey that’s great Wendy! Glad you enjoyed them :)
A traditional flapjack is just a traybake made with a sweetened oaty mixture, but the inclusion of the fruit here reduces the amount of sugar needed and make them super moist.
Janie x
Debbie says
Found this recipe today, sounds yum, like the fruit cooked and put in middle idea, just put it in the oven now, well it’s my 13 yr old daughter whose making it! Thanks
Jane Sarchet says
Awesome Debbie! There are definite upsides to having a teenager in the house!
I hope you all enjoy it :)
Janie x
AnjaP says
For years, as a coeliac, I didn’t dare touch oats, as some coeliacs can’t tolerate them. Am so pleased when I tried them and they had no effect on me. It opened up a huge range of additional foods for me, not least homemade muesli and flapjacks. Despite me eating oats for 10 years+ now, this is the first time I have made flapjacks. Never realised how simple they were to make! What a fool I have been!
I have to say that I tinkered with your recipe – added cinnamon and cardamom, pumpkin & sunflower seeds and pecans. I should have limited the weight of dry ingredients to 12 oz, or increased the wet mix, so it’s a bit crumbly. I added figs to the dates & put a tinsy bit of bicarb in there to soften them up. I used honey, as no golden syrup available & whilst it could easily be a bit sweeter, it is still wonderful & looking at the baking tray now, it is hard not to resist scoffing it all now, but that would defeat the reason for making them in the first place – to accompany me to hospital for the arrival of our first child! So I must put them in the tin & seal them up!
Thanks for the delicious recipe. Perhaps next time I make them, I will stick more faithfully to your recipe!
Many thanks for this, you have made a gluten free girl very happy (scoff scoff!)
Anja
Jane Sarchet says
Anja, that is the best message ever! Congratulations! Please let me know if your bundle is pink or blue :)
What a fabulous thought that my flapjacks will be accompanying such a momentous event, I feel humbled :)
Janie x
Anja says
Janie,
Just to let you know your flapjacks kept me going in hospital for the birth of our lovely little daughter Lily Kitty. I wasn’t allowed to eat for hours in case I had to go into theatre, but they were the first things I devoured once it was all over & we had our little baby in our arms. I only wish I now had the time to make some more!
Anja
Jane Sarchet says
Sweetest, cutest comment ever Anja!
Welcome to the world Lily Kitty (best name ever too!) please let mummy alone in the kitchen for half an hour so she can feast on some more flapjacks :)
Janie x
Sarah Hands says
Truly yummy. Worth breaking my diet for! I made with a mixture of dried apricots and mixed fruit – too impatient waiting to soften completely so blitzed in hand mixer lol:-) Thank you!
Jane Sarchet says
Ha! Sarah, that is genius! Glad you enjoyed them :)
Janie x
James says
This is the 2nd time I’ve used your recipe, and both times tasted fantastic!! In the 2nd batch I layered them with some galaxy chocolate, and wow did they taste good!! Thanks for the best best flapjack recipe in the world EVER!!
Jane Sarchet says
Yikes James, you big tease! I’ve never put chocolate with them before… YUM!!!
Janie x
Lois says
I’ve tweaked various flapjack recipes off and on over the years and never really found a great one. So when I found the reputed best flapjack recipe in the whole wide world EVER I had to try it.
And I’ve just taken my flapjacks out of the oven – they are gently spiced with cinnamon, and include some creamed coconut (leftover from a soup) and desiccated coconut in the oatie mix, and the fruit layer is all prunes. They are just scrumptious and the perfect consistency. I’m vaguely tempted to go really over the top and drizzle some dark chocolate on top of them for decoration, but that would be going too far, wouldn’t it?
Jane Sarchet says
You have, officially, made my day Lois! Glad you found it, glad you love it!
I think you deserve a good drizzle of dark chocolate on top. In fact, I insist :)
Janie x
Lucy says
These are the best ever. Thought I’d lost the recipe, so pleased to find it again!!
Jane Sarchet says
Lucy, I love you ;)
I’m so glad you found it again too. I think you should bake yourself a double batch to celebrate!
Janie x
Lucy says
Omg just read the galaxy chocolate idea – that sounds very sexy to me. I gave these to my mother in law who was ill in hospital last year, she was losing weight and didn’t want anything to eat. She ate one of these and never looked back. I kid you not.
Jane Sarchet says
AMAZING!!! I love that, it’s made my day :D
Janie x
Jenni says
Excellent flapjack! Made with dates and a pinch of cinnamon, they’re not going to last long
Jane Sarchet says
Never a truer word spoke Jenni! Enjoy them while they last :)
Janie x
Lyndyloo says
Just making your tried & tested flapjacks after Google threw up your site :) they smell divine already. Fingers crossed & thanks for sharing -x-x-x-
Jane Sarchet says
Hey LyndyLoo, how were they? Hope you loved them :)
Janie x
lyndyloo says
Hi Janie,
They were a total hit. My young son couldn’t wait to eat them.
Lyndy
-x-x-x-
Jane Sarchet says
YAY!!! You’ve made my day :)
Janie x
Karen says
Wow! I believe you Jane, I believe you cos’ these flapjacks have dates in them, which I love, and they look pretty damn good too! GREAT entry for Tea Time Treats and my mum makes something similar called oaty date slices, so again, these MUST be good! :-)
Jane Sarchet says
Thanks Karen, they are still our favourites, even though I keep trying to better them!
Janie x
fran says
great recipe made us want to do it and lush photos!
Jane Sarchet says
That’s great Fran! I hope you enjoy them :)
Janie x
Nicola says
Hi Jane,
How long can you store these for? And how is best to store them?
I’m just considering making them for Christmas gifts…so wondering if this weekend is too early (will see people around the 28th).
They sound great.
Thanks, Nicola
Jane Sarchet says
Hi Nicola, they’ll probably still be edible after a week, but may be on the verge of sprouting fluff & mould.
So I guess it all depends on how much you like the people you’re making them for :)
Have a great xmas!
Janie x
Nicola says
Thanks Janie….think I’ll leave it for as long as possible (I do like them!).
Happy Christmas, Nicola
Jane Sarchet says
:)
Julie says
Made for the first time and have converted partner who is not a fan of any flap jacks. Will be making again
Jane Sarchet says
YAY! My work here is done :)
Janie x
Phil Mervik says
I’ve eaten many quality flapjacks over the years but none of them come even remotely close to this one. First time making them too! I didn’t do the layer thing, just mixed everything up du to the size of the tin. It worked. Thanks for sharing Janie.
Jane Sarchet says
Phil, you’ve made my day! Never thought to mix all the ingredients together, going to make some this week so may give it a go. Thank you!
Janie x
KatrinaB says
Thanks for this! I’m also an “over-the-pond”er, but I was ACTUALLY looking for a recipe for british flapjacks as I was craving something fabulous to snack on alongside my daily cuppa and I miss these greatly since coming back to the U.S. I lived in Scotland for three years and I have a grandmum who hearkens from Cornwall, so these are no stranger to my household. Me and my little ones thank you again!
Jane Sarchet says
Aww, that’s so cute! And I’m so pleased to be able to help Katrina, it is a cracking recipe if I do say so myself! :)
Janie x
Clare says
Hello, I love this recipe, I’ve made it with my girls for their lunch boxes a few times now and I added seeds and ground nuts which I put in with the fruity mixture in the middle so that it wouldn’t be too crumbly on the outside:) I also added chia seeds. Really, really good! My older daughter doesn’t like nuts or seeds on their own, but she will always happily eat them if they’re in a flapjack no questions asked :) I love this recipe, thank you.
Jane Sarchet says
Yay! Clare, thank you SO much for letting me know! You’ve just reminded me I need to make this again real soon for Jonny :)
Have a great week ahead!
Janie x
laira says
Best. Ever. Ever
Jane Sarchet says
:D :D :D
kel says
I came across this on a flapjacks search and had to try them cos of the title alone. My 18 month old daughter have just made them but we used honey instead of syrup and the fruit was Apricot raisins and coconut. My daughter wouldn’t let me lick the spoon because she wasn’t willing to share haha. Looking forward to these cos I find most flapjacks are too sweet and gooey.
Jane Sarchet says
Wow, love the idea of the filling you chose – do let me know what you thought of them Kel!
Janie x
kel says
It’s amazing. Both Abbi and I had a lovely munch whilst watching a film. And there are loads left. I took a picture and posted it on instagram and in my fb and posted the link to your page
Jane Sarchet says
Dang, I can’t see it on the page! Let me have your instagram name (you can email it to [email protected] if you prefer)
So glad you both enjoyed them :)
Janie x
kel says
My instagram is kelsb229
Jane Sarchet says
Spooky ;)
kelly says
I’m still making these and sharing them on instagram. I love playing around with different flavours but use your recipe as a base
Jane Sarchet says
That’s great to hear Kelly, it sure is a killer flapjack and like you say, so versatile.
Thanks for taking the time to leave such a lovely comment :)
Janie x
Ed says
Excellent recipe. Well done! This brought back memories of morning break, reaching into my school blazer pocket on a cool English day.
I made 1st batch with the kids. They enjoyed it.
Used a combo of honey and molasses for the sugar syrup since I couldn’t get Tate and Lyle’s in Hoboken, NJ. Delicious. I hope to steer my American kids away from the store bought ones to these.. Recipe faithfully printed, laminated and ready for next batch.
Jane Sarchet says
Awesome! I love that you even laminated the recipe Ed, that means it’s a keeper for sure!
Thanks so much for taking the time to let me know how much you enjoyed them, here’s to a tasty future of trying new flavour combo’s :)
Janie x
Veronica says
There is absolutely no doubt, these are indeed the BEST flapjacks EVER! I had them for the first time at a friend’s yesterday and immediately made them when I got home. WOW, WOW, WOW! They are sooooooo yummy!
Jane Sarchet says
Haha, so glad you’ve discovered them Veronica. What took you so long??! :D
Happy baking
Janie x
efwalt says
I am a HUGE flapjack fan. You have totally inspired me to bake a batch this week. I guess we will find out if this really is the best flapjack recipe ever :P
Jane Sarchet says
Ooooh crap, I feel like I’m under some serious pressure now Emma! Please put me out of my misery soon :D
Janie x
Diane Mason says
March 2016
These are absolutely delicious. I made a double batch only using 4 Tablespoons of Golden Syrup and added pumpkin and sunflower seeds. I was a little worried that they wouldn’t hold together but once cold they did just that with a little crumble when eating. I will share this recipe with delight; thank you.
Jane Sarchet says
Great news Diane, so glad you loved them! Thanks so much for sharing the recipe too, it means the world to me :)
Janie x
Treat Yourself Sweeter says
Never ever had a flapjack… but I NEEED to now!
Jane Sarchet says
NEVER HAD A FLAPJACK??! Oh my, please visit me immediately and we shall rectify this situation!
Janie x
sandra says
Hi i cant find the link for the recipe.
Jane Sarchet says
Sandra, thank you so much for letting me know that the recipe has gone awol! I have no idea where it’s gone, but if I can’t find it I will write it up from scratch & let you know.
Thanks again!
Jane x
Sue says
Baked these for the first time this morning. Swapped 2 of the tbsps of syrup for honey, and ate a piece while it was still warm. Oh wow! So lush I had to stop myself from eating the lot. Might have to turn the oven down a bit next time though, as after 20 mins they had started to burn. Great recipe, thanks
Jane Sarchet says
Yay, glad you got to try them Sue and I’m really glad you enjoyed them!
Feel free to share the recipe with your friends :)
Janie x
Jack says
It will take a lot to beat my favorite Pear flapjack recipe. Ill defiantly be baking this and see if it can compete !
Jane Sarchet says
Ooooh, I can’t wait for the results! Hurry up and bake them already :D
Janie x
boysandchickens says
I have just made these and they really are the best flapjacks in the whole wide world! Shall blog my results and photos and link back here. Thanks for the recipe!
Jane Sarchet says
Yay! My absolute pleasure, so good to hear you loved them! Please do tell the world :)
Janie x
Ben Thomas says
I want to give these a run – what kind of oats are you using though, straight-up rolled oats?
Jane Sarchet says
Any type of oats is just fine Ben.
Janie x
jon says
its an ok recipe, but they are too dry. I would suggest doubling the amount of golden syrup cooking on a lower heat
Jane Sarchet says
Hey Jon, I’m so sorry they didn’t work out for you.
I think I would find them too sweet if the golden syrup were doubled, but if you give it a go do let me know how you find them :)
Janie x
Janet Hubbard says
My family don’t share my love of dates so I have tried the recipe and substituted with dried apricots, prunes, a mix of both and even mincemeat. You can’t go wrong with this recipe.
Jane Sarchet says
Ahh, that’s great news Janet, I’m glad it worked for you all (although if I were you I’d make a date batch ‘by mistake’ and have them all to yourself!) :)
Janie x
Karen trigg says
I made these at the weekend. They are absolutely yum. Thank you for the best flapjacks ever
Jane Sarchet says
Yay! Another happy punter :)
Thanks so much for stopping by Karen, it means the world to me that they were a hit!
Jane x
Kate Hackworthy (@veggie_desserts) says
I HAVE to make these tomorrow. They look incredible!
recipesfromapantry says
Still loving these and plan to make them with the kids this weekend.
Dee Saker says
I made them this afternoon, but they are totally crumbly. What size tin do you use, and is it 190′ fan, or 170′ fan? Hope to get them perfected as love the idea of adding dates… Thanks!
Jane Sarchet says
Oh no, I’m so sorry you didn’t have a great experience making them Dee. Let’s try to get them perfect…
The oven temp is 190c/170 fan/375f or gas 5 (thank you for letting me know that was missing from the recipe – not sure where it went, but I’ve fixed it now!)
The tin I use is 8 inch square (have also included that in the recipe!)
The only other thing I can think is try pressing the first layer of oats down really firmly, then spreading the dates on, then pressing the top oats down really firmly too. I use the back of a spoon or a spatula and press really quite hard.
There is always a fair bit of crumb on the counter afterwards, but the bars should definitely hold themselves together.
If you give them another go Dee, please would you let me know how you get on? Together we will crack this!
Jane x
jeff says
These are just fantastic, The family and I, really appreciate the 6 years or research :-) Great work.
Jane Sarchet says
Jeff, that message made my day! Thank you so much for taking the time to drop a note, and here’s hoping you enjoy the recipe for years to come :)
Jane x
Billie says
Just made these, they were lovely. My 7 year old son said they really are the best flapjacks in the world!
Jane Sarchet says
Haha, that’s awesome to hear Billie! And give your son a high five from me – he’s got great taste!!!
Jane x
Stephanie Muzzall says
Soooo late to the party, but just made these and they came out great! I added some chopped pecans after the date layer for that ‘Sticky Toffee’ vibe :) Thanks for the recipe.
Jane Sarchet says
Oooh, love this addition Stephanie!
Thanks so much for letting us know that you enjoyed them, they are still one of our favourite recipes here on The Hedgecombers :)
Janie x
Caroline Horne says
This recipe is a true keeper, I love it, I made one batch with dates, coconut sugar honey and gluten free oats, fabulous! They other one was apricots with ginger powder and honey and They were delicious too. Will be copying this recipe into my favourite recipe book. Look forward to trying g more on your site. X
Jane Sarchet says
Oh Caroline, thank you so much for letting me know how much you enjoy the recipe!
You’ve tempted me to go make another batch too!
Jane x
Padmasree Vardaraj says
Looks good. I will definitely try it.
Jane Sarchet says
Hope you love it Padmasree!
Paula says
Amazing it’s so delicious although I hadn’t realised I could make so much mess in the kitchen from baking flapjack, best I have made and tasted in a long time, it’s going up to the highlands with us next week for Wild Camping in Landrover Defenders ( in November Crazy) I may make some more with Ginger in to warm the cockles.
Jane Sarchet says
Hahaha, I’m actually glad it’s not just me that has a kitchen that looks like a bomb site after making them Paula!!!
So glad you love them too, and LOVE they they’ll be keeping you warm up in the highlands (actually, I’m a bit jealous! Can we come too?!)
Janie x
Michelle Velma Walsh says
I have a recipe for date bars that is very similar that I got from my mothers years ago, I will try yours as it looks so good. Never heard the bars called flapjacks.
Jane Sarchet says
Hi Michelle, it’s definitely a British thing and has caused much confusion in these comments over the years! Whatever you choose to call them, I hope you adore them as much as we do!
Janie x
Sharon says
An absolutely superb recipe. I’ve been using it for years and it is indeed by far the best flapjack recipe I’ve ever come across. Thank you!
Jane Sarchet says
Yay! Best message of the week goes to you Sharon!
Thank you so much for taking the time to leave a comment, it really does make it all worthwhile :)
Janie x
Karen says
Hi Janie, It is a brilliant recipe – until I discovered it all my attempts at flapjack resulted in an emergency trip to the dentist! I make a gluten free version which works really well, as you only have to change the oats.. I have also tried some variations using coconut sugar & agave nectar instead of syrup, I use raisins (because my family won’t eat the dates!) The raisins don’t work quite as well as the dates because they don’t bind it together in the same way so I soak them in orange juice for 24 hours beforehand then heat them up. When the flapjack is made I leave it for a day (which is torture as we want to eat it straightaway!) but it seems to work. Not quite as good as the original but it still doesn’t last long!
Jane Sarchet says
Karen, that’s brilliant feedback, thank you so much for sharing. I’m so pleased that the whole family loves them too :)
Jane x
Rich says
Made this today as had some homemade date paste to use. Really good recipe, excellent flavour.
Is it just me, but I couldn’t read what size tin you used. Went for 9×7 and worked perfectly
Jane Sarchet says
Hey Rich. Thanks for the heads up, I’ve added the pan size to the recipe :)
PS the baking tin I use is 8″x8″, so a 9″x7″ would be just perfect!
Jane x
Angela says
Just made this for the second time in 2 weeks. My whole family agree – it is the best flapjack in the world! Thank you for sharing!
Jane Sarchet says
Yay!!! So glad you all approve Angela :)
Jane x
Janet lombardi says
Would it be okay not to use the sugar in this recipe? Would the honey need to be adjusted? I’m thinking that the dates would give enough sweetness. I’m trying to reduce sugar intake and make it more healthy
Jane Sarchet says
I have cut the sugar pretty drastically in the recipe as I don’t have a particularly sweet tooth.
That said, please play around with the recipe to make it perfect for you :)
Jane x
Colin says
Hi, very enjoyable however it’s the first time I have made flapjacks with mixed spice added.. For my taste it’s it a bit overpowering and detracts from the taste of the dates.
Bws
Colin.
Jane Sarchet says
Hey Colin, sorry the recipe wasn’t for you. Perhaps try halving the Mixed Spice, or just using cinnamon instead :)
Jane x
Fallon Evans-Webster says
My favourite recipe to use when making flapjacks, always receive amazing feedback too!! None of this could’ve been achieved without your expert recipe, so thank you!
Jane Sarchet says
Best message ever! Thanks Fallon, happy baking :)
Jane x
Tracy says
Hi never mad flap jacks before but going to have a go. Do you use salted or unsalted butter? Many thanks tracy
Jane Sarchet says
Either will be fine Tracy, although I only use salted butter for everything, including baking :)
Jane x
Sue says
I’ve made the best flapjack recipe in the world – ever – this morning for my daughters “48th birthday”. I asked her what cake she wanted and her answer was ‘a deep soft flapjack’, so I searched the web and found this recipe and gave it a go.
It really is the best flapjack recipe in the world – we’ve ever tasted. Thank you so much.
Sue x
Jane Sarchet says
Sue, you have officially made my day! Happiest of birthdays to your daughter too, I hope you both make and enjoy the flapjack for years to come!
Jane x
Bella says
Lovely flapjack recipe, Jane -thank you! I’m getting back into baking, your recipe was nice and easy to follow and definitely these are the best flapjacks I’ve made. It’s exactly like you said, for a simple bake flapjacks can be too ‘this’ or too ‘that’ but this was perfect. I used soft brown sugar which helps I think? This is officially now one of my household favourites! xx
Jane Sarchet says
Thank you Bella! I’m so glad the recipe has found another happy new home :)
Jane x
Christine Dicken says
So happy when I realised I had all the ingredients to make this. Really easy and delicious recipe and worked well despite not having quite enough dates. I’ll definitely be making it again.
Even more excited to receive your camping ebook. Can’t believe we’ve had a camper van for 10 years and never once thought about instant noodles. It’s been a revelation! Might need to even cook on our driveway one evening to try a recipe out. So pleased to have discovered your blog.
Jane Sarchet says
Oh Christine, thank you for your lovely message! I’m so glad you enjoyed the flapjack recipe (and you’ve made me realise I haven’t baked it in a while so might have to rectify that this weekend!) and that you enjoyed the noodle book!
Let me know how you get on when we’re finally allowed to get back to our camping adventures, and if you find a new favourite camping recipe using those instant noodles!
Jane x
Bronwyn says
Googled best flapjack recipe and this one popped up! Well, there you have it! Truly the best in world!!!! Thank you so much for sharing. Didn’t have dates, so made up the fruit measurement with prunes, dried cranberries and dried apricots. Cooked that in orange juice and mashed. Amazing! THANK YOU! X
Jane Sarchet says
That’s brilliant Browwyn! And I reckon those subs you made would have tasted awesome!
Jane x
Paula Elvin says
I was given a block of date paste and do a lot of cycling and hillwalking so wanted to combine it with a flapjack. Found this recipe and oh my word delicious question is does it freeze successfully? X
Jane Sarchet says
Hey Paula, so glad you enjoyed the flapjacks! As for whether they freeze well, I’ll admit I’ve never tried – if you give it a go, would you mind popping back and letting us know how it went?
Janie x
john scott foster says
what is the “spice mix”?
Jane Sarchet says
Hi John, I have updated the blog post following your question. I didn’t realise ‘Mixed Spice’ wasn’t a thing everywhere!
Basically, it’s a traditional English spice blend that we buy ready mixed and it gets used in all sorts of cool weather puddings and bakes.
It contains a mix of cinnamon, coriander, caraway, ginger nutmeg and cloves.
Hope that helps!
Jane x
Ruth says
Superb and I’m new to this baking game. Husband loves dates and so do I now. Very very delicious. Will definitely try your other recipes as love cooking. I am mainly no – totally savoury – up to now- like the simplicity, personal notes and guides – very easy to follow – and enjoy !!
Jane Sarchet says
Yay! So glad you both enjoyed it Ruth, and love that you are now a date convert!!!
Happy baking
Jane x
Figgy says
I was highly sceptical about the title ‘best flapjack in the world’; however, you’re absolutely right! Just made it for the first time – a little bit crunchy, soft and gooey – absolutely GORGEOUS! (and I’m not a flan of flapjack!!!) I took out 50g of oats and replaced them with chopped walnuts, replaced the mixed spice with cinnamon. Nom! Can’t wait to make it again with different variations! Thank you xxx
Jane Sarchet says
Hahaha, love this Figgy! So glad you are enjoying the recipe, and love that you are adapting it too – that is what recipes are all about in my mind :)
Thanks for your lovely message
Jane x
Pat Appleby says
Brilliant recipe thank you. Made it two weeks ago and delivered to various family members and friends.
Best feedback ever for my flapjacks (and I’ve been making them for years). Simply yummy….. so simple to make and yummy to eat
Thank you
Pat Appleby says
Sorry meant to say making second batch this evening
Jane Sarchet says
Love this Pat! So glad you (and the family!) enjoyed them, they are a dream to make and certainly don’t last long around here!
Thanks for taking the time to leave your comments, it is appreciated :)
Jane x
Gaby says
Great Recipe! Can you use Prunes as a substitute for the dates?
Jane Sarchet says
Absolutely Gaby!
Enjoy :)
Lele says
These are fantastic! I added 2 tablespoons of cocoa powder so they are chocolate versions of the above. Live it! Thanks :)
Jane Sarchet says
Ooh, nice touch Lele! Glad you love them :)
Sam Robshaw says
Made them today, loved them! Datey, chewy goodness!
Jane Sarchet says
YES!!! So glad you loved them too Sam :)
Tracey Wells says
Would i be able to make these with frozen mixed fruits.
Jane Sarchet says
Hi Tracey, I think you could, but you would need to defrost & probably cook the fruit first, then drain out all the liquid, otherwise you’ll end up with some very soggy flapjacks :)
If you give it a go, please let me know how you get on.
Janie x
Fiona Crowe says
We love this recipe! It’s delicious!
I wonder if you could add that to make it vegan you can exchange butter for 125ml of vegetable oil. This works great :)
Jane Sarchet says
That’s awesome feedback Fiona, thank you so much!
Jane x
Victoria says
I’m now onto my third time making these – believe the title, they are the best flapjacks in the world!
Jane Sarchet says
YES!!! :)
Thanks Victoria, I’m so glad you love them too!
Janie x
Sinead Thomas says
Beautiful.. I made these for 2nd time and I used prunes. My 4 year old daughter just loves them & so does mummy. The mixed spice is a lovely addition that I added this time (I forgot the first time) .. wow love love love x
Jane Sarchet says
That’s wonderful Sinead, I’m so glad you both love them as much as we do!
Janie x
Pamela Church says
Hi’ I wondered if I could do the same recipe with preserved plums.
Jane Sarchet says
Oooh, good question Pamela! If they are soft, and preserved in alcohol or are canned, then I would say absolutely. If they are dried I would think yes, but be sure to rehydrate/soften them a little first.
If you try it, would you let us know how you get on?
Jane x
Teresa says
I made these yesterday. I subbed 50g of the oats with pumpkin & sunflower seeds instead and just used cinnamon instead of mixed spice.
They are YUM! I will definitely be making these again – thanks for a great recipe Jane!
Jane Sarchet says
Yay! Glad you love them Teresa!
Jane x
Jim says
Hi Jane,
Thanks for sharing this. I’ve made it twice now and it’s been lovely (but different) both times! The first time I pulled it out of the over just as it was finishing cooking so it remained fairly soft and chewy. The second time (I’m currently eating it whilst typing out this message, I came here to confirm the calories for this snack) I used nutmeg instead of cinnamon and cooked it a bit longer (by mistake) but it’s made a lovely slightly chewy snack that is reminding me of Christmas… mmmmmmm! My mother loves them too and she has VERY high standards, higher than Michelin star chefs!
Jim says
I forgot to add – for the second batch I reduced the sugar to 50g and a smidge less syrup and I found it took the edge off the sweetness as it was a bit too much, especially if one plans to eat it for breakfast.
:-)
Jane Sarchet says
Hahaha, great tip Jim!!!
Jane x
Jane Sarchet says
Yay! So glad you, and of course your mother, approve!
Jane x
Jacqueline Scanlon says
Oh my.! These flapjacks are really good! I decided to add some orange rinds to the juice for softening the dates. My usually picky 7 year old daughter snapped the “taster”piece of flapjack from my hand before I realised what was happening! Thank you for a brilliant recipe!
Jane Sarchet says
Ahh, I’m so glad you all love them! Thank you so much for taking the time to leave such a lovely review :)
Janie x
Sarah says
I think I must have made it wrong! Used the ingredients as stated and way too dry, ended up making granola… I did substitute honey for golden syrup (recipe said this would work) so maybe that was my mistake? I will need to try it again without doing this next time! Very tasty granola however…
Jane Sarchet says
Hey Sarah, I’m so sorry it didn’t work out for you.
When you popped it in the pan, did you press down really hard? If I’m in a rush and don’t give it some muscle it can end up crumbly.
The honey won’t be the problem, I often use honey instead and it holds together well.
Do let me know if you give it a go again how you get on (I promise it is worth the effort, it really is ridiculously tasty!)
Jane x
Liz Bright says
I have just copied this recipe down and am looking forward to making the best flapjacks in the world! I like the idea of the fruity filling and am already thing of other fillings ie stewed apple? Flapjacks can be a bit bland but yours look delicious, Janie. Thank you.
Jane Sarchet says
What a lovely message Liz! I do hope you enjoy them – if you have any other wonderful flavour breakthroughs, please do pop back and let us all know!
Jane x
Alison Jones says
Hey Janey, it’s George and Alison here, we’re stuck in an Airbnb for a couple of weeks with only basic cooking equipment and no scales/measuring cups but this still came out amazingly. Loved that your recipe was the first that came up when I googled ‘date flapjacks’!
Jane Sarchet says
Hey you! That is amazing (both that you winged it with great success AND that my recipe was top of Google!)
Big love to you both, I hope the family is all OK with all the current crazy.
Jane x
Ange says
Really, really delicious. Tried a few flapjack recipes which always seem to turn out dry and crumbly. The dates give this a lovely rich taste. 10/10
Jane Sarchet says
That’s great to hear Angie, so glad you enjoyed it :)
Janie x
Sarah says
Absolutely delicious and holds together better than any other recipe I’ve tried. I’d like to try apricots next time do you think it would work to swap the dates for dried apricots, or perhaps 50/50?
Jane Sarchet says
Glad you love them Sarah! I would imagine they would work at 100%, so long as they break down enough to go squidgy. I know some dried apricots are really quite hard so not entirely sure! Would you let us know how it goes?
Janie x