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Irish Oat Flapjacks - The perfect traditional Irish treat

Irish Oat Flapjacks

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Hi Bold Bakers!

It’s safe to say that I have an extra soft spot for Irish recipes, for obvious reasons. In honor of St. Patrick’s Day coming up I thought I would bake something for you with my Irish friend, Donal Skehan. Donal Skehan is a food writer, food photographer and television presenter whose love for food is evident in his recipes and everything he does. Donal shared his recipe for Irish Oat Flapjacks with me and I’m sharing it with you.

Now, flapjacks in Ireland are very different to American flapjacks. In Ireland they are oat bars and in America they are pancakes. There are certain tastes that instantly transport you back to being a kid and this is one of them. My mum used to make them for all the kids. In Ireland it’s an unspoken rule that your Mammies’ cooking is the best so needless to say my mum’s flapjacks were awesome.

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To paint a picture for you, flapjacks taste like oats that have been baked in a caramel. They are crunchy and a little chewy at the same time. Feel free to dress them up with some dried fruit, nuts and seeds as you wish or even some drizzled chocolate on top.

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4.7 from 13 votes
Irish Oat Flapjacks - The perfect traditional Irish treat
Chocolate Covered Irish Oat Flapjacks
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 10 serving
Author: Donal Skehan
  • 300 g (3.5 cups) oats
  • 50 g (1/2 cup) desiccated coconut
  • 175 g (3/4 cup, 1 1/2 sticks)) butter, plus extra for greasing
  • 125 g (5/8 cup) light muscovado (brown) sugar
  • 6 tbsp maple syrup
  • 200 g (1 1/4 cup) dark chocolate, melted
  • *It is best to measure this in grams as Donal has written the recipe. Conversions are always a little off , though a good approximation.
  1. Preheat the oven to 180°C (160°C fan). Grease a shallow 18cm square baking tin and line with parchment paper.
  2. Put the rolled oats in a large bowl with the desiccated coconut and sunflower seeds.
  3. Melt the butter, sugar and maple syrup in a pan over a low heat until the sugar has dissolved, then pour it into the rolled oat mixture. Mix well, then pour the mixture into the prepared tin and press down well.
  4. Bake in the oven for about 20 minutes, or until golden brown. Allow to cool completely in the tin on a wire rack. With a sharp knife loosen round the edges.
  5. When firm and cool, pour over the dark chocolate and spread evenly over the surface. Allow to set in a cool place before removing from the tin and slicing into rectangles.



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Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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Write a Comment and Review

  1. Adam on August 15, 2019 at 3:53 pm

    Can i replace the maple syrup with the same amount of golden syrup?
    Also i made these today and it got stuck to the baking paper and the flapjacks wouldn’t stay together. Do you know why this could be? Do i need to use more syrup?
    Thank you

    • Gemma Stafford on August 18, 2019 at 2:11 pm

      Hi Adam,

      Sorry for my late reply. Yes you absolutely can use golden syrup instead. I have heard this before about this recipe. Maybe Adam reduce the oats by 1/2 cup and they will stick together better.

      Hope this helps,

  2. Paige on November 7, 2018 at 8:29 pm

    Hi Gemma,

    I would love to try this recipe. Can I substitute oats with rice crispy instead? Or perhaps half and half?

    • Gemma Stafford on November 8, 2018 at 3:01 am

      Hi Paige,
      Yes! I suggest you toast the oats first to give them texture. You can do this on a dry pan until they turn slightly golden. Use rolled oats or steel cut oats for this.
      Thank you for being in touch,
      Gemma 🙂

      • Paige on November 8, 2018 at 5:43 am

        Thank you for your prompt reply. If I use rice crispy to substitute rolled oats, should I bake it off after combining all the ingredients?

        • Gemma Stafford on November 11, 2018 at 4:45 pm

          Hi Paige,

          Sorry I think we got our wires crossed. I don’t recommend subbing rice crispies for oats as you won’t get the same results. Check out my rice crispy squares recipes.


    • Charlanne Thompson on March 16, 2019 at 4:18 pm

      Hi Gemma,

      Your Irish Oat Flapjacks looks delicious and I can’t wait to try it. I’m in the US and appreciate the ingredient conversions. Can you tell me what the Fahrenheit baking temp would be?


      • Gemma Stafford on March 16, 2019 at 9:09 pm

        sure Char, it’s 350oF (180oC)

        Happy Baking,

  3. Jacky Hawkins on July 23, 2018 at 9:06 am

    Hi, can you please give me a recipe for lemon drizzle flapjack. Had some from supermarket and they were delicious. I love lemon things
    Thanks in advance

    • Gemma Stafford on July 23, 2018 at 5:53 pm

      I have never heard of them before but I’ll keep an eye out for a recipe.


      • Amanda on October 23, 2018 at 1:49 pm

        The Lemon ones are made by a company called Graze. I know which ones she is talking about. I use RealLemon granules in the Bars, and a glaze of lemon juice and confectioners sugar for the glaze.

        • Gemma Stafford on October 24, 2018 at 2:45 am

          Hi Amanda,
          Thank you for this input. I love your idea too, a delicious addition.
          Thank you for being in touch,
          Gemma 🙂

  4. Nicky on July 20, 2018 at 5:41 am

    Hi Gemma! I am making goodies for a wedding shower being thrown for a friend who has moved to Canada from Ireland, so I was thinking these might be a nice taste of home. If I was going to leave out the coconut, to accommodate allergies, can you tell me if I would need to add in some extra rolled oats or anything? I appreciate your help!

    • Gemma Stafford on July 20, 2018 at 8:19 am

      Hi Nicky,
      I think you will need a little more, but I suggest you go with the recipe, leaving out the coconut, and get a feel for it. The coconut is not really absorbent, so you will need very little extra oats, if any. Mix it up, you will be able to judge it.
      I hope your friend has a great wedding shower, and a lovely life in Canada. That is very kind of you, it is always lovely to be welcomed to a new place.
      I have scones and soda bread here for you too, if the going gets tough!!( a scone and a cup of tea cures everything 😉
      Gemma 🙂

  5. Rabiya J. on June 5, 2018 at 1:36 am

    Hey I would like to know the recipe of homemade maple syrup as it is very expensive here where I live!

    • Gemma Stafford on June 5, 2018 at 2:07 am

      Hi there,
      You cannot make maple syrup at home unless you have the correct Maple Tree! This is a sugar which is the sap of a particular tree, mostly extracted in Canada and North America. It is an expensive process, liquid gold! There are some blended syrups with a maple flavor, but these are not the real thing. Use instead a good local honey, a light one for preference. This will work well for you in these flapjacks. I hope this is of help to you,
      Gemma 🙂

      • Rabiya J. on June 5, 2018 at 3:43 pm

        Yes I substituted good quality honey while making them. Thank You Sweetheart😘💞

        • Gemma Stafford on June 6, 2018 at 3:05 am

          Thank you for letting me know Rabiya,
          Gemma 🙂

  6. Rabiya J. on June 5, 2018 at 1:22 am

    Hello Gemma,
    I made this for Suhoor ( pre-dawn meal in Ramadan ) . This is no doubt great energy bar and the best part is its chewy and crunchy texture.The only variation I did is adding few tsp of chopped walnuts.
    Thanks Donal & Gem for this recipe!
    Love and Regards,

    • Gemma Stafford on June 5, 2018 at 2:22 am

      Hi there Rabiya,
      Thank you for this very kind review of this recipe. Yes, the addition of nuts, particularly the oily nuts, will add great nutritional value to this bar, well done you,
      Gemma 🙂

  7. Jess on May 26, 2018 at 6:40 am

    Hi Jemma,
    I was wondering how long these can be stored for and if they must be kept in a cupboard or in the fridge?

    • Gemma Stafford on May 26, 2018 at 9:10 am

      Hi Jess,
      Really this type of bake will keep well in an airtight container out of the fridge for about 5 – 7 days.
      All baked goods are best eaten fresh. Store in the fridge if you need to keep them longer, or if you live in a hot country,
      Gemma 🙂

  8. Susan Reedy on March 15, 2018 at 5:23 pm

    Making these right now! Using the Lyle’s Golden Syrup and I think it will make a big difference. It’s so much thicker than maple syrup! Also using Flahavan’s oats! ☘ Yum!

    • Gemma Stafford on March 17, 2018 at 1:52 pm

      Susan where did you get Flahavens oats? I have been looking for them. Someone told me World market sells them.


      • LadyIreland on March 30, 2018 at 11:11 pm

        Hi Gemma:
        Amazon sells Flahavan’s oats along with Lyle’s Golden Syrup. Made these a couple days ago and had them with a cup of Barry’s Gold Blend. Getting an alphabet stamp next week to make the digestive biscuits. Can’t wait. Karen

  9. Brenda on February 5, 2018 at 2:22 am

    Hi – Lovely recipe. I made this a few days ago and … they didnt last long, they were delicious. I found them a little sweet tho, would you advise to reduce the sugar or syrup next time?
    I also added seeds, they were delicious, thanks again for recipe. Look forward to making again!! 🙂 x

    • Gemma Stafford on February 5, 2018 at 2:56 am

      Hi Brenda,
      I think you can reduce the sugar a tad, remember that what happens with the sugars is that they caramelize, and become the ‘glue’ to hold this bake together. There is a point at which it will not work, so reduce the sugar, perhaps by 30g, and try it, and next time you can go a little less, or adjust the syrup. Adding the seeds is a great idea, and this may allow you to reduce the oats, and the sugar too, you can have fun with this recipe, make it your own!
      Gemma 🙂

  10. Yasmine on September 18, 2017 at 1:39 am

    Hi. I would like to know what golden syrup consists of. Love ur recipees.

    • Gemma Stafford on September 19, 2017 at 2:52 am

      Hi Yasmine,
      This is really a liquid sugar. It has some of the molasses remaining, like brown sugar if you will. it really is a bit like a melted sugar, which remains liquid when stored properly. It would crystalize when exposed to the air for ant length of time. It is made, in England, by a company called Tate & Lyle.
      It really does not compare to anything else, it has a toffee flavor,
      Gemma 🙂

  11. Natalie on August 24, 2017 at 1:01 am

    I love this recipe. Added grated pumpkin seeds and nuts as well as raisins to the initial recipe. We found it a little too sweet however, so next time I’m making it I will drop sugar altogether and substitute with a little bit of honey. All in all, first time made but a success 🙂

    • Gemma Stafford on August 24, 2017 at 1:26 am

      Hi Natt,
      That is great, I am really happy that you are making this recipe your own, well done, that is the idea.
      Thank you for sharing this with other Bold Bakers too,
      Gemma 🙂

  12. Mansi on July 22, 2017 at 1:43 am

    Hii do we use salted or unsalted butter for the digestive biscuits?

    • Gemma Stafford on July 22, 2017 at 4:33 am

      H ithere,
      You can use either, leave out the salt in the recipe if you use salted butter, or just add a touch. Salt is a great flavor enhancer in baked goods,
      Gemma 🙂

  13. Mary on April 12, 2017 at 10:38 pm

    This recipe impressed me in the first time. And because of there is lots of oat in my cupboard so i willl try this tomorrow. But i think this is such a big batter and we can’t eat just in a day, so how long can i keep this and should i keep this in the fridge or at room temperature?

    • Gemma Stafford on April 13, 2017 at 12:37 am

      Hi Mary,
      yes, you can store these bars. It will be best to store in an airtight box in a cool place, the fridge if your room temperature is warm,
      Gemma 🙂

  14. Allie on April 11, 2017 at 7:44 pm

    When I make these I think I’ll probably add flax and maybe chia seeds to them for some crunch

  15. Panita on April 6, 2017 at 2:22 am

    Hi Emma,

    I want to try this recipe, but i dont have maple syrup. can i use honey instead?
    how much it will needed?

    • Gemma Stafford on April 7, 2017 at 12:24 pm

      hi there,
      Yes, you will use the amount as per the recipe. this will work for you,
      Gemma 🙂

  16. Kirsten on March 24, 2017 at 6:19 am

    I have a looooooooooooong weekend coming up, a lot of work and will not have much time to eat.. Was thinking about making this recipe. But I’m wondering…

    Instead of using brown sugar (can find it where I live :p) can I use coconutsugar?
    If so, what will the ratio be? Have never baked with it before, therefor I have no idea..

    Love you channel, by the way 😀
    Greetings from Norway 🙂

    • Gemma Stafford on March 25, 2017 at 3:52 am

      Hi Kirsten,
      Yes, this will be good 1:1 will be good.
      Coconut sugar will also caramelize, just like regular sugar, and you need this, to glue the ingredients together, it is a sugar though, like any other,
      Gemma 🙂

  17. Roxanne on March 22, 2017 at 8:01 pm

    Hi Gemmaa,

    I just made your flapjacks today. They are so delicious! Only thing was that I had to bake them a little longer than stated (no big deal) and they fell apart even though I waited for them to cool before I transferred them to cut. Is there anything I can do to prevent them from falling apart?

    That all said, I will definitely be making these again! Thank you (and Donal) so much for this recipe!

    • Gemma Stafford on March 23, 2017 at 4:34 am

      Hi Roxanne,
      These would be made with golden syrup in Ireland and the UK, honey sometimes too, and maple syrup where these are not available.
      The sugars are the glue which hold these together. Maple syrup is not as gluey as golden syrup, or some honey. I think this is the problem, you may need to use a touch more of it to get them to set up. Thank you for your kind words,
      Gemma 🙂

  18. Becky McCabe on March 21, 2017 at 10:27 am

    Hey Gemma can I ask for the flapjacks do u need to use brown or can u use normal white sugar

    • Gemma Stafford on March 22, 2017 at 10:39 am

      Hi Becky,
      you can use white sugar! it will be good too,
      Gemma 🙂

  19. Becky McCabe on March 21, 2017 at 10:17 am

    Hey Gemma can I ask for ur flapjacks do u need brown sugar or can u use normal white sugar

    • Gemma Stafford on March 22, 2017 at 11:30 am

      Think I got this one!
      use white sugar, it will be good,
      Gemma 🙂

  20. Kamal Bouhali on March 20, 2017 at 8:16 am

    Hi Gemma,

    I want to try and make digestive biscuits this week for my parents but I need to make them sugar-free and cholesterol-free.
    Do you think I can use oil (or vegetable margarine) instead of butter and an other sweetener (like Stevia for exemple) instead of sugar?

    Thanks again for all the great recipes!
    Cheers from Paris

    • Gemma Stafford on March 20, 2017 at 12:03 pm

      Certainly you can use the margarine. i think it will be better to use agave powder as you will need to replace the bulk of the sugar. I did not try this so you will need to experiment. let me know how you got on with this,
      Gemma 🙂

      • Kamal Bouhali on March 26, 2017 at 12:14 pm

        Hello Gemma!
        I tried and it turned out alright actually. Biscuits were really crunchy and crumbley. I used powdered stevia (which you use as half the sugar amount). I personally don’t really like the taste of stevia, but it was ok. I use a “biscuit presque parfait” stamp and they looked nice (too bad I can’t upload a picture here) 🙂
        Thanks again for the lovely recipes!!

        • Gemma Stafford on March 27, 2017 at 12:14 pm

          Hi Kamal,
          The stevia is a great sugar substitute, but it does not caramelize. This means that it will not make the glue necessary to hold these flapjacks together. I ma happy that you managed them though!
          Gemma 🙂

  21. Donna on March 20, 2017 at 6:36 am

    I made these and the flavor is wonderful. However, they just fell apart when cut. I used double the amount of walnuts instead of sunflower seeds. Also, can the coconut be omitted? My grandson has a nut allergy?

    • Gemma Stafford on March 20, 2017 at 12:14 pm

      Hi Donna,
      did you say omit the coconut and add extra walnuts? It would be better to double the seeds, but I think that is what you meant!
      Do adjust this recipe to suit. What did you use as the sugar? this is what can affect how these stick together. The sugars are the glue really!
      The coconut is not essential,
      Gemma 🙂

      • Donna on March 21, 2017 at 5:29 am

        I used maple syrup and brown sugar. Leaving out the coconut was a separate question.

        • Gemma Stafford on March 21, 2017 at 8:04 am

          Hi Donna,
          Sorry, yes! lol.
          The maple syrup is less gluey than golden syrup, or even some heavier honey. You may need to add a little more to get these to come together,
          Gemma 🙂

          • Donna on March 22, 2017 at 4:54 am

            Thanks so much! I can’t wait to make them again.

  22. Dee Newcombe on March 18, 2017 at 5:52 pm

    I just made these and when I tried to cut them, they just fell apart. Still taste great but do you know what I might have done wrong?

    • Gemma Stafford on March 19, 2017 at 4:32 am

      Hi Dee,
      This may be down to the ‘glue’ you used. That is the liquid sugar. Golden syrup is a stickier substance than maple syrup, or honey. You may need a little more of these to do the job,
      Gemma 🙂

      • madtroll on June 13, 2018 at 11:37 pm

        I made the recipe exactly as listed, however when I tried to cut them,they also fell apart. Taste good, but more like granola then a bar. How do you get them to stick together?

        • Gemma Stafford on June 14, 2018 at 7:43 pm

          That’s a shame. I’ll pass on your message to Donal as it’s his recipe. Sounds like maybe not all the oats are needed.


  23. Hina on March 15, 2017 at 8:02 am

    Can we make this in an oven toaster. And can we substitute maple syrup with some other ingredient coz the place where I live maple syrup is not available.

    • Gemma Stafford on March 17, 2017 at 1:59 pm

      Hi Hina,
      Yes, you can, you can use your toaster oven, and you can use honey, a liquid honey would be good,
      Gemma 🙂

  24. Belle Simmons on March 10, 2017 at 6:34 pm

    Those Irish Oat Flapjacks are lush! Lush, lush, lush! ?

  25. Marenamoo on March 10, 2017 at 1:15 pm

    Hi Gemma

    I just came from Donal’s channel and subscribed to yours. Two questions – do you use a particular brand of rolled oats. We have only steel cut at home and if I need to buy rolled for this recipe I was wondering if there was a certain Irishy oatmeal that you use. Also, is the dried coconut sweetened or unsweetened?

    • Gemma Stafford on March 11, 2017 at 4:39 am

      Hi there,
      In Ireland we use a brand called Flahavens, which is an original Irish brand for porridge oats, before there were instant oats!
      Any rolled oats will do for you. You will find lots of good brands, just as long as you can see the shape of the oats, not powder!
      The dried (dessicated) coconut is unsweetened.
      Thank you for coming over to take a look at us, I hope you enjoy my recipes too,
      Gemma 🙂

  26. Frederique on March 9, 2017 at 9:47 pm

    Thanks so much for the recipe! Will definitely be trying it out. As a Canadian I do love maple syrup, but I recently discovered golden syrup (thank you, imports section!!) and I happen to have some. Do I just replace the maple syrup with the golden syrup, or would there be another measurement, considering the consistencies of both syrups are so different?

    • Gemma Stafford on March 10, 2017 at 2:44 am

      Hi there,
      Good question! They are different, but you will use the same amount, golden syrup turns to liquid when warmed, and will give a more solid result in the flapjack. I love this ingredient, great for all sorts of cookies and bakes. When we were kids my Mum used to make a steamed sponge pudding which just had a layer of golden syrup in the base of the bowl, it turned into a toffee type sauce when steamed, and we had it with ice cream! heaven.
      Happy baking,
      Gemma 🙂

      • Megan on March 10, 2017 at 3:36 am

        Hi Gemma,

        I was wondering if you knew the best way to convert the Grams and U.K. measurements into Cups and Ounces? Please help I really want to make them for my family.


        • Gemma Stafford on March 10, 2017 at 3:49 am

          Hi Megan,
          I have added the conversions to Donal’s recipe now. These are always a little off, as grams are the most precise way to measure, and investing in a digital scales when you can is a great addition to your equipment, it is so precise! However this type of recipe is forgiving, so go to it, it is a good one for the store cupboard,
          Gemma 🙂

  27. Mae on March 9, 2017 at 6:47 pm

    Can I replace the maple syrup with molasses?! Well bought a bottle to make gingerbread man now finding recipes to use them all up:)

    • Gemma Stafford on March 10, 2017 at 3:10 am

      NO! Mae this is a great addition to a recipe, but not great as the only sugar in this recipe. You can add a little though. You can use it to make brown sugar too, that recipe is here on my website. ( This is a great recipe too, and uses molasses too, your family will love this one!
      Gemma 🙂

  28. Emma on March 9, 2017 at 6:32 pm

    I’m trying to go refind sugar free. Can I substitute the brown sugar for something? And can I use normal quick cooking oats?

    • Gemma Stafford on March 10, 2017 at 3:17 am

      Hi there,
      This recipe requires rolled oats, it will not be the same thing if you use a quick cook oats. You can leave out the sugar if you wish, maple syrup is a natural sugar too, you can also use agave powder, which is a natural sugar, there is a sugar substitute chart here ( Good luck with your efforts to cut out refined sugars, do some research too, and be prepared to have a few substitutes available to you, stevia is great for liquid recipes where the bulk of the sugar is not required, agave or xylitol good for ones requiring the bulk.
      Gemma 🙂

  29. Maheen A on March 9, 2017 at 4:46 pm

    Hi Gemma, I’m thinking about making these, and I was wondering if instead of using maple syrup, can it be substituted with honey? I don’t have maple syrup. Thanks.

    • Gemma Stafford on March 10, 2017 at 3:20 am

      Hi Maheen,
      Yes, that will be perfect too, try it! It is worth getting this recipe right for you,
      Gemma 🙂

  30. Candy Kelly Crider on March 9, 2017 at 4:27 pm

    You say Sunflower seeds in directions but do not list them in ingredients – what is the measurement of seeds please.

    • Gemma Stafford on March 10, 2017 at 3:29 am

      Hi Candy,
      The sunflower seeds are an optional addition, you can add chia seeds too, or flaxseed, pumpkin seeds, gogi berries, cranberries or ant dried fruits.
      Two tablespoons of ant of these, or a mix of these will enhance the nutrition in these flapjacks, and will not affect the balance of the recipe, give it a try!
      Gemma 🙂

  31. Megan on March 9, 2017 at 4:26 pm

    What are the measurements in US? I really want to make this!

  32. Elizabeth on March 9, 2017 at 2:33 pm

    Lovely recipe. Flapjacks were chewy on the inside, crisp on the outside. However I think there is too much syrup in this recipe because it took longer to bake & was far too sweet. I would suggest you guys use less syrup/sugar and add later on to taste, or fluff it out with extra coconut/oats to reduce the sweetness a little. Husband loved them though, thanks! <3

    • Gemma Stafford on March 10, 2017 at 3:52 am

      Hi Elizabeth,
      Yes, these are sweet, and you are right, it is easy to adjust the sweetness in this recipe, try it first, then adjust to your taste is my suggestion. Adding other ingredients too, such as gogi berries, dried cranberries will cut the sweetness, thank you for your input,
      Gemma 🙂

  33. Surbhi on March 9, 2017 at 2:07 pm

    Hi Gemma ,
    Thank u for sharing such a great recipe
    But I ended up burning my batch
    Could u pls share this recipe’s measurement in cups and spoons
    And can I use honey instead of maple syrup?


    • Gemma Stafford on March 10, 2017 at 3:54 am

      Hi there Surbhi,
      Make sure your oven temperature is right! Adjust it downwards next time, and check through the baking time.
      I have added the US measurements to this recipe now. Measuring in grams is the most accurate way of measuring, and the cup conversion is never the exact same, but this is a forgiving recipe, you will manage it,
      Gemma 🙂

  34. Carli on March 9, 2017 at 1:44 pm

    In the video, Donal says to use 3 (THREE) tablespoons of maple syrup……but the written directions says 6 (SIX) tablespoons of maple syrup……..which one is correct? Can you also give me the American equivalent measures of the recipe please.

    Thank you!

    • Gemma Stafford on March 10, 2017 at 4:32 am

      Hi Carli,
      6 tablespoons of maple syrup, as in the recipe.
      I have edited the recipe now, the US measurements are there.
      If you can invest in a digital scales it will always be the most accurate way to measure! put it on your wish list!
      Gemma 🙂

  35. Mila on March 9, 2017 at 11:15 am

    Hi Gemma, if i use golden syrup instead of maple is it the same amount?
    Also can you tell us where you got the stamp for the biscuits and can you please make Lemon treacle tart?
    Thanks for all the recipes my family loves everything i have made so far 🙂

    • Gemma Stafford on March 11, 2017 at 5:03 am

      Hi Mila,
      This is a cookie cutter stamp, which i have had for some time. You can find a similar one here ( at
      I will add the treacle tart to my list. This is such an old fashioned British dessert, I think, i have not seen it for a long time!
      I am happy that you are enjoying the recipes, stay tuned for lots more,
      Gemma 🙂

  36. Mechelle Lanctot on March 9, 2017 at 10:26 am

    Can you please give U.S. measurements?

    • Gemma Stafford on March 10, 2017 at 5:02 am

      I have now edited the recipe to include the US measurements. These are not as accurate as the digital ones, but this recipe is forgiving!
      Gemma 🙂

  37. Bearsmaggie on March 9, 2017 at 10:02 am

    Where did you get the plunger cookie stamp you used for the Digestive Cookies? Thank you!

    • Gemma Stafford on March 11, 2017 at 5:04 am

      Hi there,
      I have had this one for ages! This is a similar one, from ( I hope you have fun with it,
      Gemma 🙂

  38. Nana Osei-Tutu on March 9, 2017 at 9:39 am

    I love this recipe! And the one for the Digestive Biscuits on Donal’s channel was great! By any chance, could you please post a link to where you got that stamper and set? I could really use it in my baking 🙂

    • Gemma Stafford on March 11, 2017 at 5:05 am

      Hi there Nana,
      I have had this one for ages. You can get something similar here ( at,
      Gemma 🙂

  39. Janet newnham on March 9, 2017 at 9:38 am

    Hi Gemma, thanks for your brilliant recipes. Ive just been looking at the ingredients for your Irish flapjacks and then the method. In the ingredients there are no mention of sunflower seeds or the weight. Can you please instruct as to how much should be put in. Thank you.

    • Gemma Stafford on March 10, 2017 at 5:04 am

      Hi Janet,
      Sunflower seeds, flaxseed, pumpkin seed, chia seed, dried fruits can all be added to this recipe. 1 – 2 tablespoons of any, or a mix of these will do, adjust to your own taste, it will not affect the balance of the recipe,
      Gemma 🙂

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