Sticky Date Flapjack Recipe
These easy date flapjacks are soft and chewy with lightly golden edges and sticky pieces of sweet date throughout. Made with just six ingredients, there's no need to soak or purée the dates – simply chop, stir into the oat mixture and bake.
Servings 12
Calories 349kcal
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Ingredients
- 100 g Light Brown Sugar
- 100 g Demerara Sugar (Turbinado Sugar)
- 250 g Butter
- 5 tablespoon Golden Syrup
- 100 g Medjool Dates chopped
- 350 g Rolled Oats
Instructions
- Preheat the oven to 180°C / 160°C fan / 350°F. Grease and line a 20 cm (8-inch) square baking tin/pan with baking paper/parchment paper.
- Melt the butter mixture. Place the butter, light brown sugar, demerara sugar and golden syrup in a large saucepan. Heat gently until the butter has melted and everything is combined. Don't allow the mixture to boil.100 g Light Brown Sugar, 100 g Demerara Sugar (Turbinado Sugar), 250 g Butter, 5 tbsp Golden Syrup
- Add the oats and dates. Remove the saucepan from the heat and stir in the rolled oats and finely chopped dates until everything is thoroughly combined and the dates are evenly distributed.100 g Medjool Dates, 350 g Rolled Oats
- Press into the tin. Spoon the mixture into the prepared tin/pan and spread it evenly. Press down firmly with the back of a spoon or spatula, making sure the mixture is well compacted, particularly around the edges and corners.
- Bake for 20–25 minutes until the edges are lightly golden but the centre is still soft. Don't wait for the middle to become firm – the flapjacks will set as they cool.
- Cool and slice. Leave the flapjack in the tin and score into 16 squares while still slightly warm. Allow to cool completely before lifting from the tin and cutting into individual squares.
Notes
- Dates: Soft Medjool dates give a particularly sticky texture and caramel-like flavour, but ordinary pitted dried dates can also be used. Chop firmer dates finely.
- No soaking required: The dates go directly into the flapjack mixture and soften further as they bake.
- Oats: Use regular rolled oats (porridge oats), rather than instant or quick-cooking oats.
- Don't overbake: The edges should be lightly golden while the centre remains soft. The flapjacks firm considerably as they cool.
- For softer flapjacks: Bake towards the shorter end of the cooking time. Leave them slightly longer for a firmer texture.
- Press firmly: Compacting the mixture well helps prevent the flapjacks from crumbling.
- Cool completely: Score while warm, but don't remove or fully cut the flapjacks until cold.
- US readers: British flapjacks are chewy baked oat bars, not pancakes. Use an 8-inch square baking pan and 350°F oven.
- Demerara sugar: Turbinado sugar is a good US alternative.
- Golden syrup: I recommend using golden syrup rather than substituting maple syrup or honey, which will alter the flavour and texture.
- Measurements: For the most reliable baking results, use the gram measurements if you have a kitchen scale.
- Storage: Store in an airtight container at room temperature for up to 5 days.
- Freezing: Freeze for up to 3 months and defrost at room temperature.
Nutritional Information (Approximate)
Calories: 349kcal | Carbohydrates: 55g | Protein: 8g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 5mg | Potassium: 189mg | Fiber: 4g | Sugar: 29g | Vitamin A: 12IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 2mg
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