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Blog

Chewy British Flapjacks

Patricia Reitz

British Flapjacks - ButterYum

Do you think of pancakes when you hear the word flapjacks?  Well, think again - British Flapjacks are nothing like American pancakes.  They're a buttery, caramely, chewy kind of granola bar that is utterly and amazingly DELISH!!  No wonder they're so beloved by Britons (Australians have a similar version called Muesli Bars).  We can't keep the family away from them... not even the kid who hates everything. 

This recipe calls for Golden Syrup , which is a popular cane sugar syrup from the UK.  It has a rich, complex caramel flavor and it's one of my favorite ingredients so I buy it whenever I find it... even brought several tins home when we went to England.  In the US it can be purchased Wegmans, Harris Teeter, Shop Rite, specialty food shops, gourmet food shops, and British import stores.  If you can't find it, you can substitute agave nectar, honey, or light corn syrup, but definitely make an effort to find the golden syrup.  It's amazing stuff and I almost always use in place of honey or corn syrup called for in the recipes that I bake.  I dare you to keep a spoon out of the stuff - bet you can't do it!!

Chewy British Flapjacks

Printable Recipe

makes 16

adapted from Bon Appetit

Ingredients

  • 8 tablespoons (113g) unsalted butter
  • 1/2 cup (100g) brown sugar (light or dark)
  • 1/4 cup (84g) golden syrup (or agave nectar , honey, or corn syrup)
  • pinch of salt
  • 2 1/2 cups (250g) quick cooking oats (old-fashioned oats can also be used)
  • 1/2 teaspoon pure vanilla extract

Directions

  1. Preheat oven to 350F and butter a 8x8-inch non-stick square pan.
  2. In a medium sauce pan, melt butter. 
  3. Add brown sugar, golden syrup, and salt; stir until sugar dissolves and mixture is bubbly. 
  4. Remove from heat and stir in vanilla. 
  5. Add the oats; stir until all the oats are coated (at first it will seem like there isn't enough liquid to coat all of them, but don't worry, just keep stirring). 
  6. Press mixture evenly into prepared pan. 
  7. Bake for 15 minutes or until the edges just start to turn golden brown. 
  8. Remove pan from oven and rest for 5 minutes before cutting into squares or rectangles; cool completely in pan before serving (about an hour).

Notes:

Use a plastic knife to cut the flapjacks (they won't stick to the plastic).  The flapjacks will fall apart if you try to remove them from the pan before they are cool.  If you prefer crunchy over chewy, simply bake for an additional 5-10 minutes.