Lyle’s® Flapjack


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  • g Unsalted Butter
  • g Lyle’s Golden Syrup
  • g Rolled Porridge Oats
  •   A pinch of salt


  • 1

    Step 1

    Preheat the oven to 160°C Fan/Gas Mark 4. Combine butter and Lyle’s Golden Syrup® in a large non-stick saucepan. Heat gently until melted, then remove from heat and stir in oats and salt.
  • 2

    Step 2

    Spoon the mixture into an 8’’ shallow square loose-bottomed tin, greased and lined with parchment paper. Level and press firmly with a palette knife to smooth.
  • 3

    Step 3

    Bake on the middle shelf for 25 minutes, until golden brown on top. Remove from oven and leave to cool in the tin for 10 minutes.
  • 4

    Step 4

    Cut into squares while still warm and leave to cool for a further 15 minutes.
  • 5

    Step 5

    Lift out of the tin to cool completely on a wire rack, discard the parchment paper and serve.


  • 295 g Unsalted Butter
  • 250 g Lyle’s Golden Syrup
  • 400 g Rolled Porridge Oats
  • A pinch of salt