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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


  • Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 3 and line a 12" x 9" traybake tin with baking paper
  • 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
  • In a bowl measure out the porridge oats, linseed and sultanas, and mix them together
  • Add the butter and sugar mixture to the bowl of oats and stir it in until all of the oats are fully coated
  • 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
  • Bake for 30-35 minutes until they are golden brown all over, then leave to cool in the tin
  • Use a sharp knife to slice the flapjacks into squares, (or triangles, or rectangles, whichever shape you prefer!)
  • 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
  • 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
  • Store in an airtight container in a cool place and eat leftovers within 1 week