Sue McMahon, Woman’s Weekly cookery editor, gives her recipe for this simple snack. Follow along in the easy step-by-step video.
Serves: 12-14
Prep time: 15 mins
Cooking time: 50 mins
Total time: 1 hr 5 mins
Skill level: Easy peasy
Costs:Cheap as chips




    • 250g (8oz) butter


    • 250g (8oz) light soft brown sugar


    • 175g (6oz) black treacle


    • 500g (1lb) rolled oats


    • 18 x 28cm (7 x 11in) tray bake tin, lined with baking parchment






    1. Set the oven to 180°C (gas mark 4).


    1. Cut the butter into cubes and place it in a saucepan along with the soft brown sugar and treacle. Place the pan over a low heat and stir until all the butter and sugar have melted.


    1. Pour the melted mixture into the oats and mix well. Tip the mixture into the lined tin and level it out and press it down well.


    1. Bake the tray bake in the centre of the oven for 40-50 mins, until it’s starting to turn a darker colour around the edges.


    1. Remove the tray bake from the oven and mark it into 12-14 fingers, then leave the flapjack to cool in the tin.


    1. When cold, use the lining paper to lift the flapjack out of the tin and then cut or break along the marked lines.

* The cooled flapjack may be wrapped in a freezer bag and frozen for up to 1 month. Allow it to defrost before separating into the fingers.


Nutritional information per portion




This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.