Flapjacks with Chocolate & Sultanas

A yummy oaty traybake with juicy sultanas and a chocolate drizzle

Course Dessert
Cuisine British
Keyword Flapjacks
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12
Author thebakingexplorer


  • 225 g Butter
  • 75 g Golden syrup
  • 200 g Light brown sugar
  • 400 g Porridge oats
  • 2 tbsp Golden linseeds (also known as flaxseed- optional)
  • 75 g Sultanas
  • 50 g Milk chocolate


  1. Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 3 and line a 12" x 9" traybake tin with baking paper

  2. Put the butter, golden syrup and light brown sugar into a medium saucepan on a low heat until the sugar has dissolved and everything is melted. Stir it all together

  3. In a bowl measure out the porridge oats, linseed and sultanas, and mix them together

  4. Add the butter and sugar mixture to the bowl of oats and stir it in until all of the oats are fully coated

  5. Pour the mixture into the lined tray bake tin and use the back of a spoon or a silicone spatula to smooth it out and make it all an even layer

  6. Bake for 30-35 minutes until they are golden brown all over, then leave to cool in the tin

  7. Use a sharp knife to slice the flapjacks into squares, (or triangles, or rectangles, whichever shape you prefer!)

  8. Put the mix chocolate in a microwave safe bowl. Microwave for 30 seconds, stir, then microwave in 10 second blasts, stirring between each one, until fully melted

  9. Put the chocolate into a small piping bag and snip the end off and drizzle it over each flapjacks. Or drizzle it over with a spoon

  10. Store in an airtight container in a cool place and eat leftovers within 1 week