Traditional Scottish Teatime Flapjacks

Yes, even though flapjacks are one of the easiest home-bakes, there are a few considerations and tips that will help you bake the best flapjacks!
Choice of Oats: Rolled oats, also known as old-fashioned or porridge oats, are generally the best choice for flapjacks as they have a nice chewy texture which is perfect for baking.
Fat and Sweetener Ratio: A good flapjack recipe should have the right balance of fat and sweetener [sugar and syrup] to oats. Too much fat or sweetener can make them overly greasy or sweet, and too little can make them dry or crumbly. Although a little stickiness for home-baked flapjacks is expected and even desired!
Golden Syrup: Traditional British flapjacks are made with golden syrup, which has a unique flavour that's difficult to replicate with other syrups but if you can't find golden syrup, you can substitute with maple syrup, date syrup, brown rice syrup, agave nectar, or corn syrup, but do keep in mind that a substitution will change the overall flavour.
Cooking Time: Be careful not to overbake your flapjacks. They should be golden [but not too dark] and just starting to crisp at the edges when you take them out of the oven. The flapjacks will be set but still soft in the middle and will firm up more as they cool. Although, many people prefer crisper flapjacks so baking for a few extra minutes will achieve crunchier flapjacks. Also, unintentionally overbaked flapjacks can simply be dunked into a hot cup of tea which will soften them up nicely!
Scoring: Score warm flapjacks with a sharp knife [score right down to the bottom of the baking tin] after they have had 1-2 minutes resting out of the oven. The sugar and syrup mixture will be boiling hot just out of the oven so a short rest is a good idea to prevent the flapjack pieces from being messed up as they are scored. Slicing into pieces once the flapjacks are at room temperature is usually more difficult.
Cooling: Once slices have been scored, leave the flapjacks to cool completely in the pan, before removing the flapjacks. Once removed, the flapjack pieces can be completely sliced apart and then stored in an airtight container.

Yes, flapjacks can be easily baked as gluten-free if gluten-free certified porridge oats or rolled oats are used. Ordinary oats are naturally gluten-free, however as the oats are processed in factories where wheat, rye, or barley may also be processed, there is a risk of cross contamination of gluten. For this reason, its best to choose oats that are certified gluten-free.

As for the other flapjack ingredients - syrup, sugar, and margarine, they are usually gluten-free but as with all allergies its best to check all the ingredients and packaging for everything you buy.

If your in the US, Bob Red Mills Old Fashioned Rolled Oats, Whole-Grain,Gluten Free, are prepared in a gluten-free facility, and in the UK Quaker 100% Wholegrains Gluten-Free Oats, and in Australia Red Tractor Australian Oats Gluten Free Rolled, are all good choices.

Porridge oats and rolled oats are terms often used interchangeably, but they can technically refer to two different forms of oats.

Rolled Oats: This type of oats is also known as old-fashioned oats, especially in Scotland, and they are made by steaming hulled oat grains (or groats), then rolling them into flat flakes under heavy rollers, and finally, lightly toasting them. The result is a flatter, more textured oat flake that holds its shape reasonably well during cooking. Rolled oats provide a chewier texture and more distinct individual flakes in the finished dish.

Porridge Oats: This term is most often used in the UK and refers to oats that have been cut into pieces before being rolled. This results in a smaller, finer oat that will cook faster and create a creamier texture in dishes so ideal for making porridge.

However, in some places and recipes, the term porridge oats might be used more generally to refer to any oats that are suitable for making porridge, including rolled oats.

In the US, the equivalent to UK's rolled oats would be "old-fashioned oats". Old-fashioned oats are made by steaming and rolling oat groats, resulting in a flat, flaky oat that retains a lot of texture and has a longer cooking time compared to quick or instant oats. They are ideal for baking recipes where you want a chewy texture, such as flapjacks.

It's also worth noting that while the terms "rolled oats" and "old-fashioned oats" are often used interchangeably, "rolled oats" can also sometimes be a more general term that includes both old-fashioned oats and quicker-cooking types like quick oats or instant oats. So in the US, when shopping for oats for flapjacks, look specifically for "old-fashioned oats" to get the right type.

Another, consideration is that old-fashioned oats in the US tend to be larger flakes compared to the UK's rolled oats, so if your flakes are quite large they can be briefly pulsed for a few seconds in a food processor but this is not essential, and you do not want the texture to be similar to instant powdered oats!

Golden syrup has a unique, rich, and buttery flavour that can't be completely replaced, however, there are a few alternatives that can be used that will still bake delicious vegan flapjacks, such as - maple syrup, agave nectar, corn syrup, date syrup, or brown rice syrup.

Different vegan butters or margarines can affect the taste and texture of flapjacks and the main consideration is that the butter or margarine can be used in baking and copes well with being heated. For this reason, its best not to use a diet, lite/light, or a low or reduced fat butter or margarine as these types have a higher water content, so are not really suitable for baking.

Here are a few options that are available in the UK, US, and Australia:

UK Options: Flora plant butter, Pure dairy free spread, Naturli' organic vegan spreadable, Stork baking margarine, Vitalite margarine, and any baking blocks and supermarket branded margarines that are also suitable for vegans.

US Options: Earth Balance Vegan Buttery Sticks or Spread, Miyoko's Creamery Organic Vegan Butter, and any other less expensive store brands that are labelled as vegan or plant-based. Although, even if plant-based is stated on the packaging its still essential to check the ingredients as some brands think plant-based can include eggs or dairy.

Australia Options: Nuttlex Original and Phyto Plant Butter.

These are just a few popular brands so do have a look at your local store and supermarket as there are so many different vegan butter, margarine, and baking blocks available, and often supermarket own brands are just as good as the more expensive ones.

While flapjacks and granola bars do share some similarities, they are not the same thing. British flapjacks are baked bars which are prepared mainly with oats, butter, sugar, and golden syrup. They have a dense, chewy texture and a sweet, buttery flavour. The use of golden syrup (a type of light treacle) gives flapjacks their distinctive caramel-buttery like taste. Flapjacks can also be flavoured with various add-ins like dried fruits, nuts, seeds, spices, or chocolate chips, and they can be topped with a layer of chocolate.

Whereas granola bars are more of an American invention [but are still relatively common in the UK] and are typically made with a mix of oats, nuts, and dried fruit, bound together with honey or another sweetener, and often include other ingredients like puffed rice or various types of seeds. Granola bars can range from chewy to crunchy and are often seen as a healthy snack alternative, though their actual nutritional content can vary widely depending on the specific ingredients used.

So while both flapjacks and granola bars are oat-based snack bars, they do have differences in textures, flavours, and ingredients.

Leftover flapjacks [if this is an actual thing!] are very versatile and can be reused up in a variety of interesting ways! Here are a few ideas:
Flapjack Crumble: Crumble the flapjacks and use them as a topping for vegan yogurt, ice cream, or a Whipped Tofu Chocolate Pudding. Or crumble the flapjacks and add to a baked apple or fruit crumble [crisp] topping for interesting textures.
Flapjack Granola: Break up the flapjacks into small pieces and bake them at a low temperature until they're crispier, to make a rustic granola. This can be used as a topping for smoothie bowls or enjoyed for breakfast with plant-based milk or yogurt.
Chocolate-Dipped Flapjack Bites: Cut the flapjacks into small, bite-sized pieces and dip them into melted chocolate. Allow them to cool and the chocolate to harden for a delicious treat.
Pudding or a Simple Trifle: Cut the flapjacks into small pieces and layer them in a glass with pudding, custard or a Chocolate Custard Pudding, and/or whipped cream and fruit to make a simple trifle.
Gifts: Pack up a few flapjacks in a nice container or bag, tie it up with a ribbon, and you have a lovely homemade gift.