Glassdrumman Flapjacks – Irish Breads and Baking Georgina Campbell

In my quest for the perfect flapjack recipe I thought I’d try the flapjack recipe from a book Bernadette bought for me called The Best of Irish Breads & Baking. It goes to the other extreme in quantities  of butter and sugar/honey/syrup. I had to treble the quantities in the recipe in the book to get the right quantity of mixture for my flapjack tray. The original recipe said it made about 2 doz, they must have been minute!

My boys really liked the flapjacks although even they admitted they were maybe just a little bit too sweet and sticky. Anyway here’s the original recipe, I’d definitely adjust things with more oats to the rest of the ingredients another time.


  • 75g butter
  • 75g sugar
  • 1 dsp golden syrup
  • 1 dsp honey
  • 100g rolled oats
  1. Preheat the oven 190 degrees C
  2. Put all the ingredients except the oats into a saucepan, heat until everything is dissolved
  3. Stir in the oats
  4. Turn mixture into a greased flapjack tin and press down
  5. Bake for about 10-15 mins until rowned but not hard
  6. Cut into squares while still warm

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