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Flapjacks with dates.
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5 from 11 votes

Sticky Date Flapjacks

Nothing beats homemade flapjacks, and these easy sticky date flapjacks are hands down the best flapjacks I have EVER made (and I've made a lot of flapjacks in my time)!
Course Baking
Cuisine British
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 12
Calories 349kcal
Author Beth Sachs

Equipment

  • Kitchen Scales
  • Mixing Bowl
  • Wooden Spoon
  • Baking Paper
  • 20 cm (8'') Square Baking Tin

Ingredients

Metric - US Customary
  • 100 g Light Brown Sugar
  • 100 g Demerara Sugar
  • 250 g Butter
  • 5 tablespoon Golden Syrup
  • 100 g Dates chopped
  • 350 g Oats

Instructions

  • Preheat the oven to 180°c (160fan/ Gas 4) and line a 20 x 20cm baking tin with baking paper.
  • In a saucepan, melt the butter, sugars, and golden syrup together.
    100 g Light Brown Sugar, 100 g Demerara Sugar, 250 g Butter, 5 tablespoon Golden Syrup
  • Take the pan off the heat and stir in the rolled oats and dates.
    100 g Dates, 350 g Oats
  • Press the mixture into the prepared tin and bake for 20-25 minutes until golden but still soft.  The flapjacks will still look soft when you take them out of the oven. They will firm up on cooling, so don't be tempted to put them back in the oven like my Nana used to! Invariably we would end up with something called a tarmac cake (which you could break your teeth on!), instead of a soft squidgy flapjack!
  • Immediately score the top of the flapjacks with a sharp knife, then leave them to cool in the tin for at least 1 hour (I often leave them overnight) before cutting into bars.

Notes

Top Tips:
  • Don't use jumbo oats as they don't absorb the butter very well.
  • Make sure you firmly pack down the flapjack mixture into the tin, to ensure they stick together and don't crumble when cut.
  • Don't be tempted to cut them into bars straight away. They firm up and set on cooling, so you will be left with a sticky mess if you try to cut them too soon.
  • You can speed up the cooling and setting process by placing the tin in the fridge.
 
Variations:
  • Add a teaspoon of ground cinnamon for warmth and flavour.
  • Swap the dates for chopped dried apricots.
  • Add 50g of chopped walnuts for date and walnut flapjacks.
  • Swap half the butter for peanut butter and make peanut butter and date flapjacks.
  • Add a small mashed over-ripe banana for banana and date flapjacks.
 
Storage:
The flapjacks will keep in an airtight container for up to 5 days. They can also be frozen.
 
Nutrition:
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
 
Nutrition Facts
Sticky Date Flapjacks
Amount per Serving
Calories
349
% Daily Value*
Fat
 
12
g
18
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
1
g
Sodium
 
5
mg
0
%
Potassium
 
189
mg
5
%
Carbohydrates
 
55
g
18
%
Fiber
 
4
g
17
%
Sugar
 
29
g
32
%
Protein
 
8
g
16
%
Vitamin A
 
12
IU
0
%
Vitamin C
 
1
mg
1
%
Calcium
 
52
mg
5
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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