Delia Smith Flapjacks

Alright love, I’m slipping on my nostalgic apron for this one — because Delia Smith’s flapjacks aren’t just sweet bars of oats and syrup. No, they’re a proper childhood memory, wrapped in golden sugar and stuck between your back teeth. If you grew up in Britain in the ‘80s or ‘90s, there’s a good chance you’ve had a tin of these on the go in your mum’s kitchen. Maybe not dipped in chocolate — we weren’t that posh — but definitely sticky, chewy, and perilously close to a sugar rush.

This recipe is simple, sure, but don’t mistake that for boring. There’s a reason Delia’s version has stood the test of time: perfect chew, rich flavour, and that melt-butter-on-the-hob aroma that makes a kitchen feel like home. Let’s get into it.

Ingredients List

• 150g soft brown sugar — for that deep, caramel flavour you just don’t get from white sugar.
• 225g or 275g block butter — Delia uses unsalted, and I’d agree. That extra 50g is up to you; go bigger for richer, more indulgent bars.
• 1 rounded tablespoon golden syrup — the heart of the flapjack. Don’t swap this. You need that golden glue.
• 350g porridge oats — not jumbo oats. Stick with the finer ones for the right bite.

Optional:

• 110g melted chocolate (milk or dark) — for dipping, if you’re feeling a bit glam or want to impress the office lot.

How to Make It

1. Preheat your oven to 150°C (gas mark 2). Don’t forget to line your tin — 20cm square works a charm.
2. Melt the butter, sugar, and syrup together gently in a saucepan. Stir slowly. This part always smells like school fetes to me — all toffee and warmth.
3. Take it off the heat once everything’s melted into one dreamy liquid.
4. Stir in the oats. It’ll look like there’s too many at first, but keep going. You want every bit coated.
5. Spoon the mix into your tin and press it down firmly. The corners matter. I use the back of a spoon or — don’t laugh — a bit of baking paper and my knuckles.
6. Bake for 40–45 minutes, middle shelf. You’re looking for golden edges and a slightly soft centre. They’ll firm up as they cool.
7. Let cool for 10 minutes in the tin before you even think about cutting. I’ve ruined many a flapjack by getting impatient here.
8. Cool completely in the tin before lifting and slicing. Use a sharp knife. Or a pizza cutter — works a treat!
9. Optional: Dip into melted chocolate. Just the base or half the length. Let it set before stacking or storing.

Common Mistakes

Why are my flapjacks too hard?
You’ve either baked them too long or added too much syrup. Been there. Start checking at 38 minutes and don’t overboil your mix.

Why are they falling apart?
You didn’t press the mixture down firmly enough, or tried cutting them warm. They’re delicate until cool — let them be.

Why are mine dry and not chewy?
Overbaking again, or using too few oats. Stick to Delia’s ratio. Chewy flapjacks come from just-cooked edges and plenty of syrup.

Can I use honey instead of golden syrup?
You can, technically, but it won’t taste the same. Golden syrup gives you that proper British flavour — don’t skip it.

Why do they stick to the tin?
You forgot to line it. It happens. Next time, use baking parchment and leave some overhang to lift them out easily.

Storage and Reheating Tips

• Room Temp: Store in an airtight tin for up to 7 days.
• Fridge: Keeps for 10 days but may firm up more — let them sit out a bit before eating.
• Freezer: Freeze in a sealed bag for 2–3 months. Wrap in parchment to stop sticking.
• To Reheat:
  • Oven: 150°C for 5–10 minutes.
  • Microwave: 10–20 seconds on low — careful, they go soft fast.
  • Air fryer: Yep, that works too. 140°C for 3–5 minutes.

What to Serve With It

• Strong black tea — like Yorkshire Gold. The bitterness cuts through the sweetness.
• Greek yoghurt and berries — if you want a breakfast-y take. The flapjack acts like granola.
• Vanilla ice cream — warm flapjack + cold scoop = heaven on a plate.

FAQ

Can I make Delia Smith’s flapjacks gluten-free?
Yes — just swap the oats for gluten-free certified ones. Everything else is naturally gluten-free.

Can I add dried fruit or nuts?
Absolutely. Try 50g chopped apricots or pecans. Just fold them in with the oats.

Can I make them less sweet?
You can reduce the sugar slightly (try 125g), but don’t skimp on the syrup or they’ll fall apart.

Do flapjacks harden overnight?
They can firm up a bit. If you like them softer, pop one in the microwave for 10 seconds the next day.

Try More Recipes:

• Delia Smith Tomato Sauce
• Delia Smith Sultana Scones
• Delia Smith Lemon Surprise Pudding
• Delia Smith Chocolate Bread And Butter Pudding