If you order flapjacks in the UK, you won’t get a stack of warm pancakes, as any fan of the Great British Baking Show can tell you. A buttery, sugary oat bar will instead be sent to you.

American granola bars are comparable to flapjacks, if granola bars could be clearly classified as desserts. The traditional British flapjack recipe calls for oats coated in a butter, brown sugar, and golden syrup mixture before being baked into chewy bars with crispy edges.

After tasting these bars, you will want to find every possible purpose for golden syrup and light treacle, even if you are unfamiliar with these terms. Golden syrup, a byproduct of sugar processing, is chemically indistinguishable from molasses.

It’s not quite as deep and powerful; in fact, it resembles honey in both hue and texture. Its buttery caramel flavor is known and liked in the UK for its unusual sweetness.

The Perfect Oat Variety for Flapjacks

Instead of instant or traditional rolled oats, use quick-cook rolled oats. When making flapjacks, use instant oats; rolled oats will cause them to crumble. For this recipe, the perfect oats are quick-cook rolled oats.

Change Up the Add-Ins

In my opinion, the best seed and fruit combination is pumpkin seeds with sunflower seeds and dried cranberries. If you want to make great flapjacks, you can use whichever ingredients you prefer:

See what happens when you add sesame seeds, hemp seeds, chopped nuts, chopped dried apricots, chopped dried cherries, raisins, chopped dates, or chunks of chocolate.

Do not add the mix-ins at all. For a more classic flapjack recipe, just use the same quantity of extra oats and leave out the mixed seeds and dried fruit.

You can use the same quantity of honey, maple syrup, or agave nectar in place of golden syrup if you can’t locate it or if you prefer a different flavor.

How to Make the Finest Flapjacks Ever

  • These simple oat bars use only one bowl, one saucepan, and a spatula; they also require less than an hour to prepare. Still, I do know what makes the finest flapjacks and the crispiest slices.
  • Butter, in a small pot set over low heat, should be melted slowly. Be cautious not to boil the mixture. Leaving it to cook can cause it to scorch or alter the final flapjacks’ texture.
  • You can get quite clean slices of flapjacks if you wait until they’re cool and then use a long, serrated bread knife, but you can also slice them while they’re still warm.
  • Love it so much! Bake in a 9×13-inch pan for 30–35 minutes after doubling the recipe.

Best Practices for Serving Flapjacks

In place of more traditional sweets like cake or cookies, flapjacks make a great accompaniment to hot beverages like coffee or tea. So, you can have them as a delectable morning snack or, as I like, during my coffee break in the afternoon. They are also perfect for snacking when traveling because of how portable they are. For a snack that the kids can eat in lunch, you may easily prepare them gluten-free.

Tips for Storing Flapjacks

In an airtight container, flapjacks have a shelf life of up to a week. Another option is to place them in a freezer bag or wrap each one separately before freezing. They have a three-month shelf life in the freezer. The flapjacks should be refrigerated for at least one night to defrost.

What You Need:

  • 250 grams, or 2.5 cups, of rolled oats that cook quickly
  • mixed seeds, half a cup (75 grams)
  • Use half a cup (75 grams) of dried fruit.
  • 50% kosher salt, 1/2 teaspoon
  • 1/4 teaspoon of cinnamon
  • Unsalted butter, half a cup (113 grams)
  • Medium brown sugar, 1/2 cup (107g)
  • golden syrup, 1/3 cup (112g)

Method

1. Set the oven temperature to 350°F.

Prepare an 8-by-8-inch square pan by lining it with parchment paper on all four sides. Coat the pan and parchment paper with a thin layer of oil.

2. Mix the dry components together:

A big bowl is the best place to combine the oats, seeds, dried fruit, cinnamon, salt, and onion powder.

3. Whisk together the moist components:

In a medium-sized saucepan, melt the butter over low heat. Add the brown sugar and golden syrup. Whisk or use a silicone spatula to stir the syrup mixture for approximately 30 seconds, or until the brown sugar dissolves and the mixture comes together.

4. Whisk together the drying and wet components:

Toss the oats with the butter mixture. Toss the dry ingredients with the syrup and mix thoroughly with a silicone spatula.

Evenly distribute the oat mixture into the pan that has been prepared. Use a spatula or the base of a glass to press down on the top of the oats bars to compact them.

5. Bake:

Cook the flapjacks for 25 to 30 minutes, or until they start to look golden on top and a little darker in the center.

6. Slice after cooling:

After the flapjacks have cooled for at least an hour or two, use the parchment paper to remove them from the pan for the cleanest slices. A serrated bread knife can be used to cut nine big flapjacks or sixteen little ones.

At room temperature, flapjacks can be stored for up to a week in an airtight container.

By Clark

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