British Flapjack
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.)
British Flapjack
AuthorJulie
Preheat the oven to 350°F.
In a small saucepan, whisk the butter, sugar, syrup and salt over medium-high heat until melted and smooth. Put the oats into a bowl - if you're using old-fashioned oats, you could pulse them a few times to grind them up a little if you like - and pour the caramel overtop. Stir to coat well, and spread into a parchment-lined 9x9-inch pan.
Bake for 20 minutes, until golden. Cut into squares or triangles while they're still warm. Makes 16.
Ingredients
Directions
Preheat the oven to 350°F.
In a small saucepan, whisk the butter, sugar, syrup and salt over medium-high heat until melted and smooth. Put the oats into a bowl - if you're using old-fashioned oats, you could pulse them a few times to grind them up a little if you like - and pour the caramel overtop. Stir to coat well, and spread into a parchment-lined 9x9-inch pan.
Bake for 20 minutes, until golden. Cut into squares or triangles while they're still warm. Makes 16.
I make these at Christmas , however melt semi sweet chocolate chips on top. In our house they are know as Scottish Toffee Bars.
We call this “oatmeal candy” in my family, and I thought it was my mom’s invention! Thanks for the info
That’s totally what it is! Oatmeal candy!
Sounds like ricketty uncle. I am going to have to make a pan tonight
We called it crumb cake, but when I went to get the recipe from my mom, I could not find anything called crumb cake! But it was rickety uncle!
Just finished making this , so delicious .
These were a staple growing up. Have you also tried chocolate caramel squares? AKA Millionaires Squares or, in our family, Scrumptious Lumps? Another British classic well worth a try.
Oh yes – Millionaires squares! How can you beat shortbread, caramel and chocolate??
Making oatmeal traybake can I put chocolate on top and raisins in the oatmeal ? X
The raisins may burn and get hard and chewy, but chocolate on top would be great!
Can these be made ahead and frozen? Or will it affect the texture?
I haven’t tried freezing it, I imagine it may make it on the chewier side…
I tried freezing it. It’s perhaps a little bit chewier, but not much. We still like it.