British Flapjacks

My mum-in-law is English and grew up in Newbury, UK so my fiancé grew up eating these. Since I’m American, I always thought flapjacks were pancakes. These are totally different and absolutely delicious.

Ingredients

• ½ cup (1 stick) unsalted butter, cut into pieces, plus more for pan

• ½ cup light brown sugar

• ¼ cup Lyle’s golden syrup

• 2⅓ cups quick-cooking oats (not instant or old-fashioned)

• Kosher salt

• (Optional flavorings) 1 tsp vanilla extract, 1 tsp cinnamon or any other spice for a festive feel

This is the key ingredient! Lyle’s golden syrup gives flapjacks their distinctive butterscotchy flavor and sticky, chewy texture. It’s divine. It’s also known as light treacle syrup and different from honey, maple syrup, light golden maple syrup, agave, etc. It’s fairly thick and viscous and keeps the flapjacks chewy even when cooled.

Instructions

• Preheat the oven to 350F degrees and line an 8x8 baking dish with parchment paper. This is VERY sticky. Do not attempt to use aluminum foil or even just butter the sides of the baking tray. I’ve tried both and these flapjacks will absolutely get stuck to the foil or sides. Parchment paper works best, no issues there (:

• Melt the butter and dissolve the sugar in a pot over medium heat

• Turn off the heat and stir in the golden syrup and quick-cooking oats until you have a paste consistency

• Spread into an 8x8 baking dish

• Bake at 350 degrees for 25 minutes, until tops are golden brown

• Allow to cool. Cut into squares and serve

My fiancé loves eating these cold after they’ve been refrigerated overnight. The butter hardens and it becomes almost crispy, toffee-like, but with a richness from the golden syrup and a thickness like oat bars.