Dan’s Flapjack

Not only is Dan the provider of flapjack, but also some wonderful photography. Check some of his work out over here: Dan Kemp Photography

A few of you may have noticed a recurring theme in some of my articles – Dan’s Flapjack. Almost every trip we do involves Dan’s flapjack. They just wouldn’t be the same without it really. So I paid him a bit of money, wrote up a few contracts and persuaded him to allow me to release the secret recipe for you all to try.

(After looking into the recipe I realised that it isn’t a secret at all and I may have been ripped off)

So, finally, ladies and gents it can be shared with the world, the recipe for Dan’s Flapjack:

Dan’s Flapjack (feeds many if you share)


  • 200 grams butter
  • 200 grams soft brown sugar
  • 1.5 tablespoons golden syrup
  • 275 grams porridge oats
  • 1 can condensed milk


  • Preheat oven to 150C
  • Lightly grease a baking tin. Depending on the size of your desired flapjacks, depends on the size or depth of the tray you want to grease – but grease one or maybe even two.
  • In a fairly hefty pan you now want to melt down your butter and sugar, then add your syrup and the magical ingredient that is condensed milk. You may want to add that bit gradually, but you should be fine if you go crazy with it.
  • Pour in the oats and mix it all up. Ensure all the oats are covered in your syrupy goodness, but make sure you don’t burn them as the pan will be pretty hot now. You could actually turn it off and let the residual heat do the rest.
  • Once its all covered and a big sticky lump, you want to pour into the tin/tins. Flatten the top of it with a spatula or spoon, then throw it all in the oven to bake for about 35-40 mins. Basically until the edges are brown and the flapjack is golden.
  • Get that tin out – cut it up into squares – eat.

My personal take on it:

Exactly the same, but I throw some desiccated coconut and some dried cranberries in there. You can basically add all sorts of dried fruit and nuts in there really.

I’ll add pictures next time I make some, but we all know what flapjacks look like.



I would love to know if you’ve made this and what you think of it. Please leave a little comment on here and let everybody know how it went and if you added a twist of your own to it.