A Different Kind of Flapjack

Right now I am drinking my THIRD (very large) cup of coffee today. And wishing I had a Flapjack to go with it. A British Flapjack. Not a pancake, although that would be great too, but a triangle of oatty deliciousness… see above or below picture.
Everyone, open your March issue of Bon Appétit to page 62 ( I know it’s buried in that pile of books/magazines/mail next to your bed), or just click here. Those Brits know what they’re doing. Recipes don’t get much easier than this–a basic butter, oatmeal, and sugar combo that bakes into a crispy granola bar. My first batch went quickly, definitely a roomie-fave. Maybe double this recipe.

British Flapjacks

adapted from Bon Appétit

The originally recipe calls for “golden syrup,” apparently popular in Great Britain. I substituted corn syrup, which worked well. You could also experiment with honey or molasses (although you might want to ease up on the brown sugar with the latter). And while you should try this recipe “plain” at least once, nut, raisin, craisin, and mini-chocolate chip versions would be pretty good too.

1/2 cup (1 stick) unsalted butter, divided into 8 pieces
1/2 cup packed dark brown sugar
1/4 cup corn syrup
2 1/3 cups quick-cooking oats
pinch of salt

Preheat your oven to 350° and grease an 8”x8”x2″ baking pan (preferably metal with a flat bottom).

Combine butter, sugar, and corn syrup in a medium saucepan over medium-low heat. Stir frequently until butter melts and sugar dissolves. Remove from heat and add oats and salt. Stir until combined. Press mixture into prepared pan.

Bake 20-25 minutes until oats are a golden brown. Cool for five minutes in pan and then cut into squares or triangles while still soft.


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3 Responses to “A Different Kind of Flapjack”

  1. Laura Says:

    Yeah, I ate ’em. And I’m. not. sorry.

  2. Jennie Says:

    make some and bring them to me. please. thank you.

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