Wednesday, 10 June 2009


This is another recipe from my trip to England. Flapjacks are well-known, but my auntie, Marcia, makes the best ones in my opinion. We stayed with her for a few days and she gave me her recipe and I've managed to make authentic Marcia flapjacks in my own home!

I like these flapjacks because they are non-flaky and non-greasy, and are chewy and slightly crispy around the edges. (The flapjacks I have made before tend be a bit crumbly and leave you with buttery fingers.)

I think the secret is to use quick oats rather than whole rolled oats, and to only have a thin layer of mixture in the tin so the whole lot can get thoroughly cooked through in the oven.

Combine porridge oats and brown sugar in a large bowl, then gently melt butter and golden syrup together in a pan (don't boil). Pour the butter/syrup into the oats/sugar and mix well. Press firmly into a foil or baking paper-lined square tin 21 x 21 cm (or 8 x 8 inches) and cook for about 20 mins at 180 C until evenly lightly browned.

Allow to cool for a few minutes then mark squares or rectangles, then allow to cool completely before removing from baking tin and foil.

150 g quick-cook oats
75 g soft brown sugar (I use 60 g)
75 g butter (I use unsalted)
1 1/2 (or one v generous) tbsp golden syrup


Coby said...

THESE are flapjacks? For some reason I thought they were like pancakes. Shows how much I know! They sound like fun Arista! You mention variations of oats, I know quick cook oats, but I have rolled oats, which I thought were porridge oats, what's the difference in those plase?

arista said...

You're right Coby, there are 2 types - the American flapjacks are pancakes, and the UK ones are oaty slices.

Oats are a bit confusing because they have various names. All the oats we can buy seem to be rolled oats, just sometimes they are sold whole, and sometimes they are cut up smaller and are called quick-cook. (Things are even more confused by the fact that Americans call porridge 'oatmeal' but UK and Aus use the term 'oatmeal' to refer to ground/powdery oats.)

I just did a search and found this on wikipedia, which makes sense:

"Oat flakes that are simply rolled whole oats without further processing can be cooked and eaten as "old-fashioned" oatmeal, but more highly fragmented and processed rolled oats absorb water much more easily and therefore cook faster, so they are sometimes called "quick" or "instant" oatmeal."

arista said...

Btw, I've adjusted the post and recipe in an attempt to make things clearer!