Pâtisserie / Recipe

Chewy flapjacks

I started collecting objects, to make up for memories I forgot. A blue pool ball, a broken cigarette, a plastic table number.

I read words. Most of the time, at night. Yes, all it took was a few words. Perhaps, a bad google translation too. In fact, some words don’t translate well into French. But it was cute. And it made me miss him even though I thought he was part of those long gone memories.

And when the world we both knew started to fold itself and disappear, I employed magical thinking. Of the good kind. Possibly involving flapjacks. Because, let’s face it, they seem to be a bit of a mystery around here these days.
Some people want them crunchy. Most go for chewy. A pinch of flour or not? And what about condensed milk…

Chewy flapjacks

Those are, by no means, the best flapjacks ever. There are in my own world. But then, I wasn’t lucky enough to be brought up on crumpets and marmalade, and had to make the most of croissants and confiture.

They are those flapjacks with a thin crunchy crust and soft chewy – almost – fudgy crumb. If you’re after the crunchiest kind, I would suggest to use a larger pan (so the overall thickness is thinner) and bake them at a slightly higher temperature. Perhaps, 190°C.
Here, I bake them at 180°C. But please, as with all baking, keep in mind that I have a diplodocus of an oven. Non fan-assisted. And with all the heat coming from two gas burners at the bottom. If you have a fan oven, it’s good to reduce the temperature by 20°C (and open a bottle of champagne).

There are two important steps – if they can even be called this way. The first is to line the pan all the way to the top with baking paper. And the second is not to bring the sugar/butter mixture to the boil before adding the oats. You just want the butter and light brown sugar to be happily melted.

Chewy flapjacks

makes 10-12

200g condensed milk
150g butter
85g light brown sugar
60g golden syrup
5g maldon sea salt
320g oats

Preheat the oven to 180°C/fan 160°C, and line a 20x20cm baking tin with baking paper. I like to butter the pan first so the paper nicely sticks to it, without any crease.

In a large pan, place the condensed milk, butter, light brown sugar, golden syrup and salt, and cook over slow heat until the butter has dissolved.

Mix in the oats until nicely coated. Spread into the lined tin, pressing down with the back of a spoon to chase any air. Bake for 18-20 minutes, or until the edges just start to brown.

Allow to cool, then slice into rectangles – trimming the edges, as you do so – with a sharp knife.


  • nancy
    February 15, 2012 at 9:47 PM

    oh now you made me think of some memories. is this your variation on Proust’s madeleine? 😉

  • Kathleen
    February 16, 2012 at 12:29 AM

    In Canada where I live, flapjacks refer to pancakes (a thick crêpe). It’s so interesting how things are called different names in different places. These look delicious!

    February 19, 2012 at 8:27 PM

    Hey there,
    I love love love your blog! Just discovered it and already put it in my blogroll!
    Check it out : http://www.bylouisesk.com
    I also used to live in London but lives now in Paris after having travelled a bit :p

  • heuningkoek
    February 26, 2012 at 9:49 AM

    When you say “condensed milk” do you mean “sweetened condensed milk” or the unsweetened variety, more like evaporated milk?

    P.S. Yesterday I’ve baked your chocolate fondant cake, and what heavenly bliss!! The best I’ve ever tried, let alone baked myself. Thanks for catapulting me into star status 😉

    • fanny
      February 26, 2019 at 1:24 PM

      Yes, condensed milk is the sweetened condensed milk. As opposed to evaporated milk which is the unsweetened kind.

      PS. I’m glad you liked the fondant. Such a little treasure of chocolate.

  • Courtney
    April 19, 2012 at 10:11 AM

    I live in Japan and had to look to find the golden syrup but I’m glad I found it!
    I made this today and really liked it, thanks!
    My bars did come out a little crumbly so maybe I should have baked them a little longer?
    But they are still delicious!

  • heuningkoek
    May 28, 2012 at 1:30 PM

    Thanks, for the answer. It took it’s time, but I’ve tried them yesterdy and they are the most sinfull, oh so g-o-o-e-y flapjacks I’ve ever had! Definitely a favourite.

    By the way, I just love your blog. So dreamy, poetic and practical (because of the delicious recipes) at the same time. And the lay-out is beautiful.

    • fanny
      February 26, 2019 at 1:25 PM

      Thank you very much for letting me know about the flapjacks. And for the kind words too 😉 I’m blushing a bit now.


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