British Flapjacks

When we were in England, my mom and I fell in love with flapjacks, apparently a classic British dessert. Actually, the first time we tried one, we had no idea what it was. We were in a small bakery in Bath, starving, and ready to buy anything that looked good. We both ended up choosing a flapjack, mainly because it looked like a sweet, gooey granola bar. And it was incredible. We couldn’t stop talking about how good it was. The buttery, chewy texture, the sweetness, the oats – we loved it. It actually tasted like a cross between a granola bar, and baklava – which sounds kind of strange, but trust me, it works.

We subsequently bought flapjacks at every available opportunity. I even took Mike to a bakery specifically so he could try one, since we kept raving about them.

*(side note: Mike was in England for work, but I came along for the first week, and brought my mom and a family friend to hang out with me. So while Mike was working, the rest of us were sightseeing and having fun. Mike was sad to have to work, but I think having a flapjack cheered him up.)

When I came home I immediately searched for a recipe, and found one that seemed promising. Imagine my excitement when I made them and they tasted exactly like I expected! And so easy to make. The texture is a little chewier, and less gooey than I’d hoped, but I’m thinking I might have baked them too long. Regardless, these are a wonderful and delicious dessert, and a fun taste of British culture.

*recipe note: golden syrup is a type of syrup that is popular in Great Britain. I was able to find it at my local Meijer, in the international food section. If you can’t find it, I’ve read that you can substitute half honey/half corn syrup. I haven’t tried it, but it seems like it would taste great.

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British Flapjacks

Ingredients:

1/2 cup (1 stick) unsalted butter, cut into 8 pieces
1/2 cup firmly packed light brown sugar
1/4 cup golden syrup*
2 1/3 cups quick-cooking oats (not instant or old-fashioned)
Pinch of salt

Directions:

Preheat oven to 350°F. Butter an 8x8x2-inch baking pan. Combine the butter, sugar and syrup in a 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 press it in the pan in an even layer.

Bake until the top is golden (edges will be slightly 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.

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12 Responses to “British Flapjacks”

  1. 1

    Jessica @ How Sweet — July 12, 2010 @ 10:48 am

    I have never heard of these but they look really good!

  2. 2

    Simply Life — July 12, 2010 @ 11:56 am

    wow, that looks SO good!

  3. 3

    embraceyourskin — July 12, 2010 @ 1:53 pm

    I just always assumed that they were like pancakes! But these look so, so much better :)

  4. 4

    Anne Marie — July 12, 2010 @ 2:43 pm

    I've never heard of these before-they look interesting!

  5. 5

    Autumn @Good Eats Girl — July 13, 2010 @ 2:14 am

    Wow. These sound awesome!

  6. 6

    Barbara — July 13, 2010 @ 11:19 am

    This is a new one on me, Megan! Looks wonderful!

  7. 7

    Cranberry Morning — July 21, 2010 @ 12:54 am

    Love this post. Wasn't it FUN!! Did you see all the Jane Austen places in Bath? It wasn't until I got home from England that I read any of the Jane Austen novels. What a shame! Must go again now. :-) I loved all the cheeses we found in Yorkshire, but I found the pastries to be bland and boring. Well hey, they can't do EVERYthing right. :-)

  8. 8

    megan — July 21, 2010 @ 1:32 pm

    Cranberry Morning – I did see the Jane Austen place! I think that was my favorite part of Bath, well, that and the bakery that sold me the flapjacks :)

  9. 9

    Jolon — July 21, 2010 @ 3:41 pm

    Oh gosh, Megan…

    I've been behind on my google reader and just caught up today. WOW I missed a ton of great recipes and want to try every. single. one.

    Especially this one to use up some of my bulk oats!

  10. 10

    Karen — August 26, 2010 @ 9:27 pm

    I made these once using maple syrup when I had run out of Golden Syrup, & it worked very well. Golden Syrup is like refined treacle – us Brits use it a lot. Also, in flapjacks, you can add extras liek chopped chocholate, chopped driet apricots, any dried fruit – & remember, it's better to undercook than overcook as they taste better slightly soft.

  11. 11

    megan — August 27, 2010 @ 1:12 am

    Karen – Thanks for the tips! It's great to hear from someone who has had these often :) I can't wait to try these with some of the add-ins you suggested. yum :) And I agree – they taste much better soft!

  12. 12

    megan @ whatmegansmaking — August 27, 2010 @ 1:12 am

    Karen – Thanks for the tips! It's great to hear from someone who has had these often :) I can't wait to try these with some of the add-ins you suggested. yum :) And I agree – they taste much better soft!

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