It’s true – I often make things just for their name. Or the fact that they’re British (as if the food itself also has an irresistible accent) – especially when they’re called something that I generally associate with another completely different thing. Also: I’m a sucker for butter and Lyle’s Golden Syrup – particularly on toast, but really how could anything made with it not be spectacular? I also have a soft spot (many, actually, mostly in the thigh area) for things made with butter, brown sugar and oats.
So. When I learned eons ago about the existence of the British flapjack – a bar cookie made without eggs or flour, making them dense and chewy and grainy, the most buttery-sugary kind of granola bar possible, they had to be made. And again. And then I realized I should probably share.
You could, of course, doll up your flapjack with any number of things you might stick in a more familiar homemade granola bar, like raisins or nuts or chopped chocolate. And while they’d all be delicious, I kind of love the purity of a straight-up oaty cookie. Life has enough distractions. If you don’t have access to Lyle’s Golden Syrup – if you see it in a can, buy some – you can substitute Roger’s Golden Syrup or pure maple syrup. (I don’t bother with corn syrup, as it really has no flavour. Golden syrup is made from cane vs. corn.)