Date and maple flapjacks

(70 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Date and Maple Flapjacks
Date and Maple Flapjacks
  • Makes: 16

  • Cooking time:

Turn dates and oats into a deliciously sweet crumbly treat with these fabulous flapjacks


  • 250g (8oz) butter
  • 250g (8oz) soft light brown sugar
  • 4tbsp maple syrup
  • 300g (10oz) porridge oats
  • 250g (8oz) stoned dates, chopped

These flapjacks aren't suitable for freezing so you'll have to eat them all asap. What a shame!


  1. Melt the butter, sugar and maple syrup in a small saucepan.
  2. Stir the oats into the melted mixture and transfer half to a 18cm (7in) shallow square tin, lined with baking parchment. Spread out evenly and press down well.
  3. Place the chopped dates on top in an even layer.
  4. Top with the remaining oat mixture and press down lightly to level.
  5. Bake in the centre of the oven at 170C (325F, gas mark 3) for 40-45 minutes or until the flapjacks are a light golden colour.
  6. Remove from the oven and leave the flapjacks to cool for about 10 minutes. Then cut the mixture into fingers, but leave in the tin until completely cold.
  7. Remove from the tin and store in an airtight container for up to a week.

Your rating

Average rating

  • 3
(70 ratings)

Your comments

comments powered by Disqus

FREE Newsletter