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…
