Traditional Flapjacks
Ingredients
- 150 gOat flakes (whole)
- 75 gUnsalted butter (cubed)
- 75 gBrown sugar (dry)
- 0.5 pinchGray sea salt (fine)
- 2 tbspGolden Syrup
Method
A dense, chewy oat bar with crispy edges and a soft center. The smell of brown butter and caramelized sugar fills the kitchen as it comes out of the oven.
- 1
In a heavy-bottomed saucepan, melt the butter with the brown sugar and syrup over low heat. Stir until the mixture is homogeneous and the sugar is completely dissolved. The mixture should be smooth and glossy.
- 2
Remove from heat and pour in the oats with a pinch of salt. Mix vigorously with a spatula. Every oat must be perfectly coated in the buttery syrup; the mass should become compact and sticky.
- 3
Pour the mixture into a buttered tin. Press down firmly with the back of a spoon to get a flat surface. This compacting ensures the bar holds its shape after baking.
- 4
Bake at 180°C for 20 to 25 minutes. The surface should be amber and the edges well-browned. Upon removal, score the bars with a knife while still hot, but only unmold once completely cooled so the syrup sets.
Frequently asked questions
How do you get this dish right?
- Don't overbake: flapjacks harden as they cool. If they are hard straight out of the oven, they will be tooth-breaking later.
- Use jumbo oats rather than oat bran to maintain a good bite and texture.
How long does this dish keep?
Store in an airtight tin for up to 10 days at room temperature.
