Flapjacks
Works in the UK and the US. This version uses UK words and measures (hob, grams, gas marks); the US version uses stove, cups and °F. · US version of this page
Chewy oat flapjacks made by the melting method – a classic school bake.
- Makes 12
- About 45 min
- Oven
- Best for: KS2 (ages 7–11)
- Vegetarian (vegan with a swap)
Ingredients
- 125 g butter – contains milk
- 100 g demerara or soft brown sugar
- 3 tbsp golden syrup
- 250 g rolled oats – contains gluten
Need a different amount? Use the recipe finder to change the servings.
Equipment
- digital scales
- measuring spoons
- medium saucepan
- wooden spoon
- square baking tin (20 cm)
- baking parchment
- oven gloves
- table knife
Safety first
- Wash your hands with soap for at least 20 seconds, tie back long hair and put on a clean apron.
- Ask about allergies before anyone cooks or tastes. This recipe contains: gluten, milk.
- Carry knives pointing down, put them down flat, and never leave one in the washing-up water.
- Turn pan handles inwards and keep the area around the hob clear.
- Use dry oven gloves for anything that has been in the oven or under the grill.
Allergens: Cereals containing gluten, Milk. Always read every label and ask about allergies before anyone cooks or tastes.
Method
- An adult turns the oven on to 180 °C (160 °C fan, gas 4). Line the tin with baking parchment.
- Teacher-led: Put the butter, sugar and syrup in the pan over a low heat and stir until the butter melts. Do not let it boil – hot syrup burns badly. (4 min)
- Take the pan off the heat and stir in the oats until coated.
- Tip into the tin and press it flat with the back of the spoon.
- An adult puts the tin in the oven. Bake until golden at the edges. (25 min)
- An adult takes it out. Mark into 12 squares while warm, then leave in the tin until completely cold before lifting out. (30 min)
What this recipe teaches
Using an oven safely, The melting method, Mixing, Assembling a dish, Shaping and cutting out. Steps marked “Adult” are always done by an adult; steps marked “Teacher-led” are done by an adult for primary-age children.
Nutrition per serving
| Energy | 857 kJ / 205 kcal |
|---|---|
| Fat | 10.3 g |
| of which saturates | 5.7 g |
| Carbohydrate | 27.6 g |
| of which sugars | 12.9 g |
| Fibre | 1.6 g |
| Protein | 2.4 g |
| Salt | 0.23 g |
Worked out from the raw ingredients (optional ones and pinches not counted) using CoFID 2021 (McCance and Widdowson’s Composition of Foods Integrated Dataset, Public Health England). Brands vary – check labels.
Contains public sector information licensed under the Open Government Licence v3.0: McCance and Widdowson’s The Composition of Foods Integrated Dataset 2021, Public Health England.
Eatwell Guide groups in this recipe: Potatoes, bread, rice, pasta and other starchy carbohydrates. Learn about the Eatwell Guide.
Foods high in fat, salt or sugar sit outside the Eatwell Guide – enjoy them less often and in small amounts.
Curriculum links
- KS2 D&T – Cooking and nutrition: “understand and apply the principles of a healthy and varied diet”
- KS2 D&T – Cooking and nutrition: “prepare and cook a variety of predominantly savoury dishes using a range of cooking techniques”
Try the interactive lesson
Step by step: a quick safety check, questions marked by Classfern, timers for each cooking step, then an honest look at how it went – a teacher or parent judges the cooking, and learners rate their own work. Photos of the finished dish stay at home.
Use the code your teacher gave you – never your name. Progress is kept on this device.