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Flapjack Recipe

If you are looking for a flapjack recipe that you can tweak and add your favourite ingredients to, this is one to try. A fantastic make ahead bake to have breakfast on the run, fill a lunch box or serve with a cup of tea.

Flapjack Recipe
Preparation time
Cooking time
Total time
I have added cinnamon and almonds to this flapjack recipe it gives it a lovely crunch and depth of flavour. It is an easy recipe to bake with kids, they are lovely served with a cup of tea to friend, packed into a lunch box or as a work or afterschool snack.
Recipe type: Biscuit Recipe
Cuisine: British
Servings: 25
  • •140g butter, plus extra for greasing
  • •140g light brown soft sugar
  • •2 Tablespoons honey
  • •1 Tablespoon ground cinnamon
  • •140g raw porridge oats
  • •85g desiccated coconut
  • •220 g flaked almonds (you can add anything you like crushed cashew nuts, chopped dates, chopped pecans, sunflower seeds)
  • •1 Tablespoon plain flour
  1. Heat oven to 160C/140C fan/gas 3.
  2. Grease and line a 20 x 30cm baking tin with baking parchment.
  3. Melt the butter in a large non-stick pan, add the sugar, honey and cinnamon, and stir with a wooden spoon over a low heat for 5-10 mins until the sugar dissolves.
  4. Remove from the heat and stir in all the remaining ingredients until well coated in the buttery spice mixture.
  5. Tip into the tin and press down to an even layer with a spoon or the palm of your hand.
  6. Bake for 30-35 mins until golden.
  7. Cool for 5 mins, then mark into squares, with a knife cut ½ way through into your desired shapes – don’t remove from the tin yet as they won’t hold together until they are cold. Will keep in a sealed container for a couple of days.