Mary Berry Flapjacks

This flapjack nearly glued itself to my teeth the first time I made it. No joke.

I was expecting a tidy little square of chewy, buttery bliss, but what came out of the tin was a golden slab that looked perfect—until I tried to cut it. It crumbled, stuck to the knife, and I definitely underestimated how hot syrup behaves straight from the oven (spoiler: like lava). But once I let them cool properly—and got the hang of pressing the mix down firmly—it became one of those bakes I turn to when I need something foolproof, comforting, and seriously moreish.

These flapjacks are straight from Mary Berry’s Makes It Easy cookbook, but I’ve tested a few tweaks (including a dried apricot upgrade) that take them from good to proper craveable. Let me show you what fixed that first disaster…

What Makes This Recipe Special

The genius of this bake is its simplicity—but don’t let that fool you. What makes this one stand out from other flapjack recipes is the balance of butter, sugar, and syrup. Some versions go too dry or too sweet, but this one lands just right.

Also: Mary adds chopped dried apricots, which I didn’t expect to like. Turns out, they’re everything. Little chewy-sweet pops that break up the richness—and they stop the flapjacks from feeling one-note.

Most importantly? Pressing the mix down properly. Don’t skip this. It makes the difference between “lovely bar” and “pile of oaty rubble.

INGREDIENTS + WHY THEY MATTER

• Butter (225g) – The heart of it all. Rich, indulgent flavour and that signature chew. I tried subbing margarine once—won’t do that again. Too greasy.
• Demerara Sugar (225g) – Adds a lovely caramel depth and bit of crunch. I used light brown sugar in one test and it was fine, but the flapjacks came out softer and sweeter.
• Golden Syrup (75g) – Classic British syrupy glue. Don’t skimp. It binds everything and gives that golden glow.
• Porridge Oats (275g) – I use traditional rolled oats (not jumbo or instant). Jumbo made them too chunky, instant turned to mush.
• Dried Apricots (8, snipped) – Chewy, fruity contrast to the rich base. I’ve tried raisins and dried cranberries too, but apricot wins for texture.

Ingredient Swaps That Hold Up

• Apricots → Dried Cranberries – Adds a tangy note. Lovely, but slightly sweeter overall.
• Golden Syrup → Honey or Maple Syrup – Works, but changes the flavour. Honey is good but makes it softer. Maple? Too runny unless reduced.
• Gluten-Free Oats – Tried and tested. Works perfectly if you’re careful with cross-contamination.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Crumbled when cutting	Cut too soon while still hot	Let cool completely before slicing
Burnt edges	Oven too hot or baked too long	Bake low and slow—check at 30 mins
Stuck to the tin	Forgot to line or grease it	Always use baking paper, up the sides too
Fell apart	Didn’t press the mix down enough	Use the back of a spoon or spatula—really press it

HOW TO MAKE MARY BERRY’S FLAPJACKS

1. Prep your tin – Line a 23cm square tin with baking paper, letting the sides overhang slightly so you can lift the flapjacks out.
2. Melt the base – In a saucepan, gently melt the butter, demerara sugar, and golden syrup. Stir until the sugar dissolves and everything’s smooth.
3. Mix in the good stuff – Take it off the heat and stir in the oats and chopped apricots. Mix until every oat is glossy.
4. Press into the tin – Pour the mixture into your tin and press down firmly. I use a silicone spatula and a bit of baking paper to press without sticking.
5. Bake – 160°C (140°C fan) for 30–35 minutes. It should be pale golden, not too dark. If the edges go brown too quickly, cover with foil halfway through.
6. Cool (don’t rush this) – Let it sit for 10 minutes, then score into squares while still warm. Cool completely before cutting all the way through.

TIPS FROM MY KITCHEN

• I warm the knife before scoring—helps stop sticking.
• Don’t pack the mixture too lightly or it’ll fall apart.
• I use the same old square tin every time—metal conducts heat better than ceramic here.
• If I want an extra crisp edge, I leave it in the oven (turned off) for 5 extra mins.

STORAGE + SERVING

• Keeps for up to a week in a tin (not the fridge—it dries them out).
• Freezes well: wrap individually and freeze up to 3 months.
• Best with: a strong cup of tea, or crumbled over Greek yogurt with honey.
• Reheat gently in the microwave (10–15 sec) if you like it soft and warm.

FAQs

Q: Can I use quick oats instead of traditional oats?
A: I wouldn’t. I tested it once and the result was too mushy and dense. Stick with traditional rolled oats.

Q: How do I keep flapjacks from falling apart?
A: Press the mixture firmly into the tin and let them cool completely before cutting. It’s tempting to rush, but it makes a huge difference.

Q: Why are my flapjacks too hard?
A: Probably overbaked or the syrup ratio is off. Pull them when they’re just turning golden—not brown. They firm up as they cool.

Q: Can I add chocolate chips or nuts?
A: Yes, but only after melting the butter/sugar/syrup mix. Stir them in just before baking so they don’t melt into the syrup.

Q: Do I need to refrigerate flapjacks?
A: Nope. They’re happiest in a sealed tin at room temp. Only chill if it’s really warm and you want a firmer texture.

Try More Mary Berry Recipes:

• Mary Berry Thomas Flan
• Mary Berry Cinnamon Biscuits
• Mary Berry Iced Biscuits
• Mary Berry Chocolate Chip Cheesecake