Oaty Caramel Flapjacks

This Oaty Caramel Flapjack recipe coincides with our very first The Curious Cooks Podcast released today Sunday 5th October 2025.

Together on this podcast, Kate Flower and Tracey Cotterell draw on their vast experience and shared joy in all things food to serve up relaxed, insightful conversations that explore what’s on your plate, how it got there, and why it matters — because in a world that’s changing fast, staying curious about food might just be one of the most powerful things we can do.

Watch episode one on video below. Pull up a chair and meet your hosts — two food lovers who live and breathe the industry, and can’t wait to share their passion for talking, cooking and eating with you.

Flapjacks
Makes 16 squares

Ingredients

200gm unsalted butter
 good pinch salt
 2Tbsp / 40ml golden syrup
 200gm caster sugar
 250gm rolled oats (see notes)
 100gm plain flour

Cooks notes

• Use regular rolled oats as opposed to quick-cook oats as they will give desired texture.
• When baking flapjacks, once you can smell them (a very obvious caramel aroma) they are very close to being ready. If you like them crunchy, then cook for the whole recommended time. Or, if you’re a ‘softie’ (like me!) then pull them out of the oven when the surface colour is light rather than dark golden.
• Cut flapjacks into desired size pieces – this recipe can make up to 32 mini flapjacks. Simply cut the 16 square pieces in half.

 Method

1. Pre-heat oven to 180ºC.
2. Prepare 20cm x 20cm square cake tin by lining with non-stick baking paper.
3. Place butter, salt, golden syrup and caster sugar in large saucepan.
4. Place saucepan on medium heat. Stir contents occasionally and allow to melt until smooth and thick. This will only take a couple of minutes.
5. Remove from heat.
6. Add oats and flour to warm butter and sugar mixture and stir to combine thoroughly.
7. Tip into prepared pan and cook for 22 to 27 minutes, until golden. The flapjack mixture will still be soft and will set on cooling.
8. Allow to cool for 5 to 10 minutes and whilst still warm in tin, mark into desired size pieces using a rounded edge knife or plastic pastry scraper. Pre-marking makes flapjacks easier to cut once cool.
9. When cool, remove flapjacks from tin, peel off paper and discard. Place flapjacks on chopping board and cut using large sharp knife into pieces using marked lines as a guide.
10. Store in air tight container in pantry for up to one week.

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