British flapjacks are nothing like American flapjacks. Think granola bar, not pancake. They’re a little bit chewy, a little bit crunchy and nerdily uncool in their humble, oaty goodness–as compared to something like, say, the macaron, that superstar of the Parisian high style pastry world.
Flapjacks are rich in buttery, caramelly goodness and have a surprising depth of flavour for something so simple. I make mine with a bit of lemon zest which rounds out and deepens all the toasty notes.
And unlike the fussy macaron, flapjacks are ridiculously easy to make. In less than 10 minutes the ingredients are in the pan, in the oven and well on their way to being divine.
There is one teensy weensy little catch to their simplicity–Lyle’s Golden Syrup, It should be pretty easy to find though. I buy it at my local supermarket, World Market carries it, but should all else fail, there’s always Amazon. And after you’ve made the flapjacks, you can enjoy the syrup on toast. After marmalade, it’s my favourite way to go.
Look at those caramelized edges. Edges are the best! Enjoy a flapjack with a cup of tea as an afternoon snack, but as they contain oats I’m pretty sure that qualifies them as a healthy breakfast!
Flapjacks
- unsalted butter, 1 stick
- brown sugar, 1/2 cup
- golden syrup, 1/4 cup
- lemon, zest of 1
- rolled oats, 2 1/3 cups
- pinch of salt
- Preheat oven to 350 ˚F. Butter an 8×8 metal baking pan.
- Combine butter, sugar, syrup and lemon zest in medium saucepan and heat gently until butter melts and sugar dissolves.
- Remove from heat and stir in oats and salt, mixing until well combined.
- Pour into prepared pan, spreading and pressing down into an even layer.
- Bake about 25 minutes until golden brown. Edges may be a little darker.
- Cool on a rack for ten minutes or so before cutting into squares. The mixture will be soft at first but firms up upon cooling.
