Though the term flapjacks sometimes refers to pancakes in the United States, flapjacks are originally an oven-baked British breakfast food made from oats and syrup. Flapjacks are not complicated to make, and there numerous methods for combining and baking the ingredients. There are two main types of flapjacks: soft and crunchy. The softer version takes a bit of a delicate hand to perfect, but if you are the type who wants gooey, sweet oat bars for breakfast, this recipe is for you.
- Skill level:
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Things you need
- 227gr porridge oats or steel cut oats
- 113gr of butter
- 113gr of golden syrup
- 113gr of brown sugar
- Mixing bowl
- Waxed paper
- Baking tray or tin, 8"x8" or 9"x13"
Preheat the oven to 176 degrees C.
Melt the butter, sugar and syrup over medium heat in a saucepan. Stir constantly with a spatula to maintain consistency throughout the mixture.
Pour the butter mixture into a mixing bowl. Add the porridge oats or steel cut oats. If you have rolled oats, those will also work, but they will not take as long to cook. Baking time must be reduced for rolled oats or you will not get the chewy, soft type of flapjack.
Place the paper in the bottom of the tin or tray, and transfer the mixture into the dish. The mixture should be very thick and stiff. Press the mixture flat in the tray with the back of a spoon. Be sure to press evenly throughout the tray or the thinner parts will become crispy.
Bake for approximately 30 minutes at 176 degrees C.
Take the tray out to cool as soon as the top of the flapjack begins to turn brown. Do not overcook. People who like flapjacks especially gooey should take them out of the oven just before they begin to brown. Waiting too long will result in hard flapjacks.
Let the flapjacks cool for only 5 minutes. Cut the flapjacks into squares before they are completely cool, then let them cool and set.
Tips and warnings
- Add nuts, dried fruit, chocolate chips or toffee bits for variety. These should be added as the melted butter mixture and oats are being combined. If you are using dried fruits that burn more easily, such as raisins or cranberries, adjust baking time and temperature. Either cook for a longer time at a lower temperature or keep the temperature at 350 but bake for a shorter time to avoid burning the fruit.
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