Mary Berry’s flapjack recipe

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makes: 24
Skill: easy
Cost: cheap
Prep: 10 min
Cooking: 30 min

Nutrition per portion

Calories 103 kCal 5%
Fat 5g 7%
Carbohydrates 150g 5%
  -  of which Sugars 4g 4%
Protein 1g 2%
Salt 0.8g 13%
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  • Looking for easy-to-bake, delicious flapjacks? You've come to the right place. Try this Mary Bery classic.

    This flapjack recipe is by none other than cook and author Mary Berry. Aside from being totally moorish, you know that if this flapjacks recipe has been created by a royal family-approved baker, it’s bound to be brilliant.

    Mary Berry is queen of the kitchen and as one of the original judges from the Great British Bake Off, she knows a thing or too about star bakes! So when she offered us the secret for these golden flapjacks, you bet we were listening with all ears.

    Following this simple flapjack recipe will give you 24 flapjacks in just over half an hour. They make a great lunchtime treat or an afternoon snack. Enjoy these flapjacks with a cup of tea or just on their own.

    This flapjack recipe is great if you want to learn how to make flapjacks. To improve on all your baking skills, why not explore more Mary Berry recipes? You can get this flapjacks recipe for and many others in her book Mary Berry’s Complete Cookbook.



    • 125g butter (plus extra for greasing)
    • 90g golden syrup
    • 90g light muscovado sugar
    • 250g rolled oats


    • Lightly butter a roasting tin or shallow cake tin (about 20 x 30cm).

    • Combine the butter, syrup, and sugar in a saucepan and heat gently until the ingredients have melted and dissolved. Stir in the oats and mix well.

    • Spoon into the prepared tin and smooth the surface with a palette knife. Bake in a preheated oven at 180C (160C fan, Gas 4) for about 30 minutes.

    • Leave to cool in the tin for about 5 minutes, then mark into 24 fingers. Leave to cool completely, then cut and remove from tin.

    Top tip for making Mary Berry’s flapjack

    If you don't like your flapjacks too crunchy, add self-raising flour to the mixture

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