British Flapjacks, an oaty biscuit/cookie….not pancakes which are sometimes called flapjacks in the US and Canada….you'll love them!!
I don’t remember eating too many Flapjacks in Blighty…AND WHY NOT I now ask myself…they are really delectable!! They are crunchy, chewy, buttery, sugary and oaty…they are very caramelly and I have added an extra bit of salt to give them that wonderful counterpoint against the rounded sweetness of sugar and butter.
This is about the easiest cookie/biscuit you will ever make, this recipe doubles easily, if not quadruples...you may want to go that far!!
From “Farmhouse Kitchen 2” Yorkshire Television
INGREDIENTS:
3oz/6Tbsp butter...I use salted
1 Tbsp of honey
1Tbsp of molasses/treacle/maple syrup
(you can do 2 Tbsp of either honey or molasses or golden syrup or maple syrup whatever combination of those you like…I liked the honey with the molasses to give a depth of flavour BUT if you have Golden Syrup on hand that would be excellent too…it is a little harder to find…actually you’ll be making these more than once I almost guarantee so try it a different
way each time!)
3oz/a very scant ½ cup sugar…I used a blond organic sugar because I used molasses but if you don’t use molasses then use brown sugar of some form.
5oz/1½ cups oats…I used quick cooking organic oats…you can use regular, rolled - the result will be more chewy AND more traditional, just don’t use instant.
A goodly pinch of salt
METHOD:Pre-heat oven to 350F
- Lightly grease a round baking tin…this recipe is good for a 9” diameter one
- Melt butter, salt, sugar and liquid sweeteners gently until sugar has melted.
- Stir melted butteriness into oats and coat evenly.
- Spread mixture evenly into tin.
- Bake in centre of oven ‘til nicely golden browned and a little dark at the edges and slightly bubbling all over, see photo, this should be about 20 minutes at 350.
- Remove from oven even though the mix looks too loose if you jiggle it…it will quickly set up as it cools.
- After about 10 minutes run a knife around the edge of the tin to loosen the flapjacks.
- Leave in the tin to cool, if you take it out before it is completely cool it could be really sticky in the pan - before you remove from the pan cut into four sections with a sharp knife - then gently pry one quarter out and put on a board and then cut in two or three with a seesaw motion of the knife - I have found this is by far the best way to get them cut into nice clean edged pieces - some recipes say to cut whilst still warm but that leaves ugly squushed edges - cutting when they are almost cold is more effort but the flapjacks look so much better..
- It does seem/look a bit greasy before it is cooled completely.
- Eat and smile…I defy you to eat just the one…
Happy Baking!!
I LOVE British Country Living magazine, it is my favourite mag in the world and I recommend you take a look if you see it for sale anywhere. My January copy arrived today and the flapjack along with a cuppa was the perfect complement to my reading.
Please follow these links to some other wonderful Tea Time Treats :)
