It has taken me forever to hone my recipe for the simple flapjack. I have struggled to find that perfect chewyness for far too long. I thought the secret was in the length of the bake but finally I have stumbled across the solution: just add sweetened condensed milk. Of course you can add sultanas, cranberries, ginger, but I like my flapjacks plain.

I make these for the children’s lunch boxes. I pretend they are healthier than chocolate biscuits. But once you’ve seen the butter and sugar melting together in the pan, you’ll know that there is nothing healthy about flapjacks.


  • 200g butter
  • 125g soft brown sugar
  • 3 tbsp golden syrup
  • 397g (1 can) sweetened condensed milk
  • 500g porridge oats

Set the oven to 190C.

Grease and line a baking tray – mine is about 16cm x 16cm.

Melt the butter, sugar and syrup in a saucepan. When the sugar is no longer grainy, pour in the oats. Stir until the buttery, sugary, syrupy mixture has coated the oats.

Pour into the baking tray, and pat down.

Bake for about 10 minutes until the flapjacks start to turn golden.

Remove from the oven, when they have cooled just a little, mark out the squares and remove from the baking tray.