Chewy & sweet these nutty brown butter flapjacks are a real winner! They’re super easy to make & packed full of nuts, raisins & pumpkin seeds.
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Did anyone else use to take flapjack to school in their lunchbox? I did & here, we’re making a more grown up version of the classic treat!
These flapjacks taste super nutty thanks to a generous amount of brown butter & chopped walnuts. There’s also a splash of almond extract & some buckwheat flour in the mix for some extra flavour. We’re not stopping there though because we’re also adding in plenty of pumpkin seeds, raisins & sultanas.
The result is a batch of flapjacks that aren’t overly sweet with a soft & chewy texture and nutty flavour. Plus they’re super quick & easy to make!
What Are Flapjacks?
We’re making British flapjacks which are completely different from American flapjacks. Both taste great but to avoid confusion, here’s the differences…
British flapjacks are similar to granola bars & are baked as a traybake then cut into pieces, once cool. These are traditionally made of oats, golden syrup, butter & sugar but can also contain flour, nuts, dried fruit & sometimes, chocolate.
American flapjacks on the other hand are fluffy pancakes that are cooked on a griddle. They are also sometimes called hotcakes or griddlecakes.
Why You’ll Love This Recipe!
- They make a great snack & are perfect for a packed lunch.
- They’re incredibly quick & easy to make!
- You can change the nuts, seeds & dried fruit, to suit your personal preference.
- These flapjacks aren’t overly sweet & taste super nutty!
To control how much salt goes into our flapjacks, we’re using unsalted butter. Unsalted butter is also easier to make into brown butter because it won’t foam as much as salted whilst cooking.
- Golden Syrup
A classic & important flapjack ingredient! This adds sweetness & give flapjack it’s signature, caramelised flavour.
For the best results, make sure to use porridge oats for this recipe. These are also sometimes called rolled oats.
To amplify the caramelised flavour, we’re using light brown sugar in our flapjacks. If you’d prefer a stronger, deeper flavour, you could use dark brown sugar instead.
- Buckwheat Flour
Contrary to its’ name buckwheat is part of the rhubarb family & is gluten free. This adds a nutty flavour to our flapjack & helps bind the mix together without making it too soft.
- Dried Fruit
The type of dried fruit you use for this recipe, is entirely up to you! I’ve used equal amounts of raisins & sultanas but you could use apricots, dates or even sour cherries.
Like the fruit, the type of nuts used are also down to personal preference. I went with roughly chopped walnuts & ½ tsp almond extract which I find adds extra crunch & a subtle nutty flavour.
- Pumpkin Seeds
We’re adding pumpkin seeds into our flapjack for some extra crunch! If you’re not a fan of pumpkin seeds, you could use sunflower seeds or extra nuts.
To improve the flavour, we’re adding in a small amount of table salt. Using unsalted butter allows us to add just the right amount of salt to our flapjacks.
How To Make Nutty Brown Butter Flapjacks
The full, printable recipe card is at the bottom of this post!
Step 1 – Make Brown Butter
First, we need to make brown butter. To do this, chop the butter into evenly sized pieces, add into a large saucepan then place over a medium heat. Cook the butter, stirring regularly until it turns golden brown & smells nutty.
For a more in depth guide to brown butter, take a look at my how to make brown butter post!
Step 2 – Mix In Syrup & Butter
As soon as the brown butter is ready, take it off the heat. Next, add in the light brown sugar & golden syrup and mix until smooth.
Step 3 – Add In Dry Ingredients
Next, add in the oats, buckwheat flour, salt, dried fruit, seeds & nuts. Give it a good to mix, then once combined, tip into a lined 8″ square baking tin.
Step 4 – Press Into Tin
Before baking, we need to press the flapjack into a flat, even layer. The best way to do this is with a palette knife. Make sure to spread the mix right into the corners of the tin!
Step 5 – Bake
Now to cook. Bake at 170°c/150°c fan (338°f/302°f) for 20-25 minutes, until the flapjack is golden brown but still soft. Once cooked, leave the flapjacks in the tin, to cool completely before portioning.
Step 6 – Portion
Transfer the flapjack to a chopping board, remove any baking parchment then use a sharp, serrated knife to cut into portions.
For generous portions, cut into 9 squares or for bitesize pieces, cut into 16. Store the flapjack in an airtight container & eat within 3 days.
The great thing about these flapjacks is that the nuts, seeds & dried fruit are all interchangeable! You could even add in some chocolate. Here’s some ideas…
- Apricot, pistachios & white chocolate
- Almonds & sour cherries
- Dates, coconut & dark chocolate
If you’ve made a variation of this recipe, we’d love to hear about it in the comments below!
Flapjack Tips & Tricks
- Don’t overcook the flapjack, it will set as it cools! It should be golden brown & soft when it comes out of the oven.
- Press the flapjack into the tin with a palette knife. This helps it keep its’ shape once cooked.
- Let the flapjack cool in the tin before cutting into portions.
- Using a sharp, serrated knife makes portioning the flapjack easier.
Frequently Asked Questions
These flapjacks are best eaten within 3 days of being made & should be kept in an airtight container.
I wouldn’t use maple syrup but honey would be a good substitution. Keep in mind that they might not be as chewy though.
Using buckwheat flour helps bind the flapjacks without adding any gluten. Oat flour or a plain/wholemeal flour would also work. If you use a flour containing gluten, the flapjack’s texture might be slightly softer.
Once cooked, the flapjacks will be a golden brown colour but still soft. This will take 20-25 minutes in a 170°c/150°c fan (338°f/302°f) oven & the flapjacks will set as they cool.
Baking Flapjack In An Aga
With all of my recipes, I include cooking instructions for conventional ovens, fan ovens & also Agas.
To bake these flapjacks in an Aga, place them in the baking oven, on the bottom set of runners & cook as above.
Please note that these are affiliate links & I may make a small commission if you make a purchase using these links, at no extra cost to you. For more information, click here.
More Baking Recipes To Try!
- Lemon Fondant Fancies
- Black Sesame Cheesecake Cookies
- Eccles Cakes
- Lemon & Almond Battenberg
- Miso Banana Bread Chocolate Chip Cookies
- Small Batch Lemon Drizzle
- Chocolate Brownies
If you have enjoyed this nutty brown butter flapjack recipe, it would mean a lot if you could leave a review & rating!
Nutty Brown Butter Flapjacks
- 8" x 8" Baking Tin
- Large Saucepan
- Mixing Bowl
- Palette Knife
- 175 g Unsalted Butter
- 150 g Golden Syrup
- 100 g Light Brown Sugar
- 300 g Porridge Oats
- 50 g Buckwheat Flour
- ¼ tsp Table Salt
- 50 g Raisins
- 50 g Sultanas
- 40 g Walnuts Roughly Chopped
- 20 g Pumpkin Seeds
- ½ tsp Almond Extract Optional
- Preheat an oven to 170°c/150°c fan (338°f/302°f).
- Lightly grease an 8" square baking tin & line with baking parchment.
- Chop the butter into evenly sized pieces then place into a large saucepan. Place over a medium heat & cook, stirring regularly until the butter is brown & smells nutty.
- As soon as the brown butter is cooked, take the pan off the heat then add in the golden syrup & sugar and mix until smooth.
- Next, add in the oats, flour, salt, raisins, sultanas, pumpkin seeds, walnuts & almond extract.
- Mix well then transfer the flapjack mix to the lined baking tin.
- Use a palette knife to press the flapjack down into a flat, even layer then bake in the preheated oven for 20-25 minutes, until golden brown but still soft.
- Once baked, leave the flapjacks in the tin, to cool completely then use a sharp, serrated knife to cut into 9 squares.