Kerrygold Irish Oat Flapjacks

Irish Oat Flapjacks


  • 75g (3oz) (6 tbsp) Kerrygold butter, extra to grease
  • 50g (2oz) (¼ cup) light brown sugar
  • 2 tbsp golden syrup
  • 175g (6oz) (2 cups) rolled oats


  1. Preheat  the oven 180°C (350°F), Gas mark 4. Grease a shallow 18cm (7in) round  or square  cake tin. Melt the butter  with the sugar and syrup in a pan over a low heat,  then  pour it on to the rolled oats in a large bowl. Mix well, then  scrape the mixture into the prepared tin and press down  well.
  2. Bake the flapjacks for about  20 minutes  until golden  brown.  Cool slightly in the tin, then  mark into slices or fingers with a sharp knife and loosen round  the edges.  When firm remove from the tin, and cool on a wire rack, then  break into slices or fingers.
  3. To serve, arrange  the flapjacks on a large plate and allow guests  to help themselves.

This has to be one of the quickest and easiest recipes to master. The traditional flapjack is simply delicious and similar to an oat bar. Flapjacks are not to be confused with an American or Canadian flapjack which is another term for pancakes. They store well in an airtight container for up to 1 week, which makes them great for a packed lunch.

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