Flapjacks

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Remember, Remember the 5th of November…

Every once and a while I decide to do something nice for James to show that I embrace his English heritage (rare). I was trying to think of something English I could make for the 5th of November. I remembered that I liked the flapjacks I had last year when we were over in England so that became the clear choice. Flapjacks are basically a chewy, sweet granola bar made with Lyle’s Golden Syrup. Golden syrup is syrup derived from cane sugar and although it’s similar to corn syrup, I would advise getting the real stuff if you’re going to make these. Consider it an investment in your well being.

You’ll notice the measurements are in ounces and not cups so this is a good chance to use your kitchen scale! If you don’t have one, you can easily convert them using a little thing called Google. :)

Flapjacks (makes 1-8×8 pan)
Ingredients:

6 oz butter
6 oz golden syrup
6 oz dark brown sugar
12 oz quick cooking oats

Preheat oven to 300F. Line an 8×8 pan with parchment paper and set aside.

Melt the butter in a medium saucepan over low heat. Dip a pastry brush in the butter and brush the parchment paper. Add the golden syrup and sugar to the saucepan. Gently heat until the sugar is dissolved. Remove from heat and stir in oats.

Bake for 40 minutes or until golden brown. Let stand for at least an hour before slicing and serving.

Recipe adapted from BBC

Comments on “Flapjacks”

  1. Kate says:

    Thank you!!!!!!! I have been looking everywhere for this recipe. These are delicious, easy and exactly as I remember from England.

  2. Kim says:

    Our mother used to make something similar, but it had some kind of crust on the bottom. We don’t know the name of the recipe or if she just made it up. We have searched through the cook book she brought with her from England, but no luck. Does this seem familiar to anyone? Oat mixture had golden syrup, for some reason I remember something almond (makes me think of marzipan), oats on top of the crust and baked. It was so good—we four kids have been trying to replicate it for years.

    • Shelagh says:

      Paradise Slices    Helen Meyer

      Pastry
      6 ozs plain flour
      3 ozs butter or margarine
      2 ozs castor sugar.
      Make pastry and line greased Swiss roll tin ( 11″ x 7 ‘‘)  
      Leave in fridge while making topping.
      Set oven at 160° C (reduce to 150° C when you put cake in oven.)

      Filling:
      3 ozs butter or margarine, 
      4 ozs sultanas (or sultanas and raisins mixed)
      4 ozs caster sugar, 
      1 egg beaten,
      1½ tbs ground rice (Farola)
      1 teaspoon almond essence
      2 ozs chopped glace cherries,
      1½ tbs ground almonds
      Cream fat and sugar, add egg and essence.
      Mix in all other ingredients.
      Spread a little raspberry jam over the pastry and spread the filling mixture over.
      Bake for 45 minutes (might need more,) till golden brown and. pastry is cooked,
      Remove from oven and sprinkle with caster sugar.
      Leave in tin till cold  and then cut into slices.

  3. April says:

    Thanks! I am excited to try these! I’ve been using a recipe for awhile that just isn’t quite right-hoping these will suit!
    Just looked up the conversions..may I post here for others?
    6 oz butter = 3/4 C or 12 TBS
    6 oz syrup= 3/4 C
    6 oz brown sugar = 3/4 C
    12 oz. oats = 1 1/2 C
    Yum!

  4. Shelagh says:

    Kim, I think the recipe your mum made may have been Paradise slice. I will pin this recipe to Pinterest so that I can look up the recipe and post it here for you.

  5. Thank you! I’ve been looking for a recipe to make chewy flapjacks forever! These are fabulous, will definitely make them again. x

  6. Ailisa says:

    My mom first introduced this oatmeal bar (here in Malaysia, anything with flour being baked it’s either a cake or biscuit :-). Not cookies though because we follow the English way…hehehe)…but her version is a little bit different…

    Quaker oats – 2 cups
    Kelloggs cornflakes – 6 to 7 cups (crushed but not finely, for texture purpose)
    Nestum (wheat meal) – 1 1/2 cups
    SCS Butter (salted) – 270gm (must be at cold temperature & chopped into small lumps)
    Lyle Golden syrup – 5 Tbsp (try to use your fingers to shape up the mixture, if it breaks then add in more of the golden syrup)
    Brown sugar or white sugar – 3/4 cup (Brown sugar sweetness is not so cloying compared to white sugar)
    Vanilla essence – 2 tsps
    Salt – a pinch

    Mix the crushed cornflakes, the oatmeal, wheatmeal, sugar, Lyle Golden syrup & salt. Only then add in the chopped cold butter. Mix evenly with the rest of the ingredients. You can either use mould or spread it thinly on a bicsuit pan & bake it at 150-160 Farenhait for about 20-25 minutes. Leave to cool before storing in a tight jar. The texture is not chewy but crunchy with a nice smell coming out from the SCS Butter. This is what my mom named it as Cornflakes biscuit.

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