Flapjacks are a classic British treat that are perfect for all ages. They are definitely not pancakes, more like a bar cookie made from oats bound with butter, golden syrup and brown sugar. They are a little like an oatmeal cookie and a lot like a granola bar. The slow releasing energy from the oats make these a satisfying lunchbox or afternoon treat.
- 8 oz. butter
- 1 Cup soft brown sugar (packed)
- 4 Tablespoons golden syrup (Can use light corn syrup)
- 4 Cups quick cook rolled oats
- Preheat oven to 350F.
- Place the butter and sugar in a saucepan. Over a gentle heat stir the sugar into the butter as it melts.
- Turn the heat off and stir in the golden syrup and oats. Ensure all the oats are coated with the wet mixture.
- Lightly grease an 8-inch square pan.
- Transfer flapjack mixture to the greased pan. Using the back of a spoon, or a palette knife, smooth out the flapjack mixture to all corners of the tin as well as smoothing down the top.
- Place in the center of the preheated oven for 20 to 25 minutes or until the edges start to turn brown. The mixture will still feel very soft to the touch – don’t worry, they will harden up more when they cool down.
- Cut them into slices whilst they are still warm but leave them in the pan to cool down.
- Once they have cooled down, remove them from the pan. If they are not being served straightaway, they can be stored in an airtight container.