These date flapjacks are chewy, golden and rich, with hearty, sticky-sweet oats, and a layer of irresistible dates running through the centre of every bite.
I was inspired to make these after a trip to Welbeck Farm Shop, who bake a lot of their deli counter treats in-house.
I grabbed a date flapjack on my way back to work after lunch and - on experiencing the gorgeous marriage of heart, syrupy oats and soft, fruity dates - realised that one simply wasn't enough.
The craving lingered and that's when I started testing a version of the recipe myself, tweaking and adjusting until it hit the spot of that first lunch-break flapjack.
And these certainly do!
To make these gorgeous date flapjacks, you’ll melt butter, sugar, golden syrup and vanilla extract together, and then stir in rolled oats, plain flour, baking powder and cinnamon.
For the date filling, you’ll simple finely chop some dates, stir them with a splash of water, and then zap in the microwave for a minute to make them just soft enough to mash to a chunky paste.
Next, you’ll pile half the oat mixture into a tin, followed by the date paste, finishing with the remaining oats to create that flawless, toffee-like layer of dates running through the centre.
Then all that’s left to do then is bake until golden and irresistibly chewy.
I'm certain you're going to love them!
Read on for the full recipe with detailed instructions and a helpful photograph for every step. And if you have any questions, just leave me a comment. Enjoy!
Ingredients
- 300 g (10.6 oz) stoned dates
- 125 g (4.4 oz) salted butter plus extra for the tin
- 125 g (4.4 oz) light brown sugar
- 125 g (4.4 oz) golden syrup
- 1 tsp vanilla extract
- 450 g (15.9 oz) rolled oats
- 3 tbsp plain flour
- 1 tsp baking powder
- 1 tsp cinnamon
Equipment
- 2 Mixing bowls
- 20x20 cm (8x8 inch) straight-sided tin
Instructions
Grease a 20 x 20cm baking tin and line the base with baking paper.
Preheat the oven to 200C (180C fan).
Make the date filling
Chop the dates finely and place in a microwave safe bowl with 3 tbsp of water.
Microwave for 60 seconds, then mash with a fork to give a chunky paste.
Make the flapjack mix
Put the butter, sugar, golden syrup and vanilla extract in a large microwave safe bowl.
Microwave for 30 seconds, stir and repeat until the grains of sugar have pretty much dissolved into the syrup.
Add the oats, flour, baking powder and cinnamon.
Stir to coat evenly.
Assemble your date flapjacks
Tip half the oat mixture into the lined tin and press to level off.
Spoon the date mixture all over the oats and gently spread to the edges.
Add the remaining oat mixture in spoonfuls to cover evenly, then level off and press down all over.
Bake and serve
Bake the flapjacks in the centre of your preheated oven for 20 mins until golden brown.
Run a cutlery knife and the inside edges of the flapjack, then place the tin on a cooling rack to cool completely.
Once cool, turn out on a board and cut into 16 pieces in a 4 x 4 pattern.
If they're a little squishy, you can chill them for a couple of hours and they'll slice more neatly.
I hope you enjoy them!
Once you've given my recipe a go, I'd love you to come back and leave a comment letting me know how yours turned out.
I'd love to see your videos and pics, too! Just tag me on social media. I'm @emilylearycooks on Twitter and TikTok or @amummytoo on Instagram.
Print this date flapjacks recipe
Date Flapjacks Recipe
Ingredients
- 300 g (10.6 oz) stoned dates
- 125 g (4.4 oz) salted butter plus extra for the tin
- 125 g (4.4 oz) light brown sugar
- 125 g (4.4 oz) golden syrup
- 1 tsp vanilla extract
- 450 g (15.9 oz) rolled oats
- 3 tbsp plain flour
- 1 tsp baking powder
- 1 tsp cinnamon
Equipment
- 2 Mixing bowls
- 20x20 cm (8x8 inch) straight-sided tin
Instructions
- Grease a 20 x 20cm baking tin and line the base with baking paper.
- Preheat the oven to 200C (180C fan).
Make the date filling
- Chop the dates finely and place in a microwave safe bowl with 3 tbsp of water.
- Microwave for 60 seconds, then mash with a fork to give a chunky paste.
Make the flapjack mix
- Put the butter, sugar, golden syrup and vanilla extract in a large microwave safe bowl.
- Microwave for 30 seconds, stir and repeat until the grains of sugar have pretty much dissolved into the syrup.
- Add the oats, flour, baking powder and cinnamon and stir to coat evenly.
Assemble your date flapjacks
- Tip half the oat mixture into the lined tin and press to level off.
- Spoon the date mixture all over the oats and gently spread to the edges.
- Add the remaining oat mixture in spoonfuls to cover evenly, then level off and press down all over.
Bake and serve
- Bake the flapjacks in the centre of your preheated oven for 20 mins until golden brown.
- Run a cutlery knife and the inside edges of the flapjack, then place the tin on a cooling rack to cool completely.
- Once cool, turn out on a board and cut into 16 pieces in a 4 x 4 pattern.
Nutrition
More oat recipes to try
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