Mums Flapjacks
Shared by Tracy · 3 November 2026
The story behind the recipe
This recipe was passed down to me by my dear friend Martina Cribben. She is both a mentor, a friend and an inspiration. She gave me a job in her cookery School where I learnt so much for her. She is the author of Smart Cooking the home economics recipe book and runs very successful cookery camps every summer in our Lady's Templelogue. I could only ever wish to be as driven, hard working, caring and kind as she is. I have been using this recipe for many years now and bake these recipes almost twice weekly for my kids (7,6 and 4) in their lunches. They are a favourite for everyone who tries them. I now also use this recipe in my cookery camps which I run from my family kitchen teaching young children how to cook and bake. They are also the most favourite dish for the kids to make and eat.
- Tracy
Ingredients
250g rolled oats 100g plain white flour 100g caster sugar 1/2 teaspoon of bread soda Pinch of salt 35g pumpkin seeds 125g butter (melted) 1 large tablespoon of golden syrup 75g chocolate chips (dark is best)
Method
Preheat the oven to 180c. Gently butter a square tin 23 x 23cm. Begin by melting the butter and golden syrup together over a gentle heat. Once melted, leave to one side to cool a little. Stir together the oats, caster sugar, bread soda and flour. Mix in the pumpkin seeds. Pour in the melted butter mixture and stir to coat everything evenly. Finally mix in the chocolate chips. Add to a square tin 23 x 23cm and flatter down well with a spatula. Vake in the hot oven for 20 - 25 minutes or until golden. Remove from oven and cut immediately when hot. Leave to settle and then remove from the tin. Perfect for lunch boxes and snacks.