The name flapjack originated in the 1600s in England. The “flap” part of flapjack dates back to the 1300s when “flap” was used in place of “to flip.”

The flapjack was originally used to describe an apple turnover, the apple turnover was known as an applejack or flapjack in many parts of England and was made by combining rolled oats and syrup.

No traybake collection would be complete without a deliciously sweet Flapjack. I use giant oats and never scrimp on the syrup, both equally important in baking a traditional flapjack.

For me large oats give an enhanced texture and way more chew in each bite. My flapjack will oozily melt in your mouth, comforting and quintessentially British all in one bite.

Flapjacks need the absolute perfect baking time, too long and they turn unhappily hard and crunchy, too little and they fall apart into little piles of sticky oats. Patience is a virtue to bake a good flapjack a virtue of which I am proud to have mastered.

Partners well with tea and coffee, I like to enjoy a slice with fruit tea.

Weight 1200 kg
Product Size:

9 inches x 9 inches


Large organic* oats, demerara sugar, unsalted butter, golden syrup


Contains wheat, dairy
Baked in an environment where nuts are present


Serving Size: 80g 1 portion
Calories: 340 Calories from fat: 110
Daily Values %
Total Fat: 15g 25%
Saturated Fat: 5g 23%
Carbohydrates: 54g 18%
Dietary Fibre: 5g 20%
Sugars: 23g
Protein: 10g

Based on a 2000 calorie recommended daily adult intake
Nutritional details are an estimate and should only be used as a guide for approximation.

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