Flapjacks are one of those things that take me back to a certain time in my life and it wasn’t that long ago. I had just given birth to my first daughter, so grappling with no sleep and the initial shock of being a first time parent. It was in this foggy haze that I would stumble across the road to visit the local cafe and buy them for the stream of guests visiting my new & beautiful baby. Generally nobody ate much so consequently I survived for the first three months of my daughters life on flapjacks and cups of tea. There was something incredibly soothing in their buttery caramel flavour and oaty chewy texture. I think it may have been the mild sugar hit that ensued that kept me going through the sleepless nights.
The flapjack originated in the UK – they are also found throughout Ireland and Australia and some form or another. Some people like to add chocolate drops and other favour dried fruit. I like the plain verson though, because they are quite perfect in their oaty simplicity without the adornment of further flavour.
This particular recipe produces a flapjack that is thicker than those I ate in my new parent stage but still wonderful nonetheless.
1/2 cup (4 ounces/113 grams) unsalted butter, cut into 8 pieces
1/2 cup (packed) golden brown sugar
1/4 cup golden syrup (see notes)
2 1/3 cups quick-cooking oats (not instant or old-fashioned)
Pinch of salt
Preheat oven to 350f/160c. Butter 8 x 8 x 2-inch metal baking pan. Combine first 3 ingredients in heavy medium saucepan. Stir constantly over medium-low heat until butter melts, sugar dissolves, and mixture is smooth. Remove from heat. Add oats and salt; stir until coated. Transfer mixture to prepared pan and spread out in even layer.
Bake until top is golden (edges will be darker), about 25 minutes. Cool in pan on rack 5 minutes. Cut into 4 squares; cut each into 4 triangles (mixture will still be soft). Cool completely in pan before serving.
Notes: Golden Syrup can be purchased in most supermarkets in the UK and Australia. In the USA you can find it in some health food stores and a few supermarkets including Wholefoods. For those of you that live elsewhere, I would try online British import stores. If you cannot get your hands on any you can make a similar syrup from one part molasses and two parts light corn syrup. It won’t have the exact flavour but it is the closest.
Source: Molly Wizenberg for Bon Appetit
© 2011, Michelle. All rights reserved.
