Saturday, March 10, 2007

Flapjacks: The Recipe.

I was suprised after reading the comments to my post yesterday that flapjacks are not commonly known throughout the world as I know them. After some research I am unable to ascetain where they originate as a Scottish site claims they are not Scottish but they seem to be particular to the UK and Ireland. Indeed after reading wikepia anything can be called a flapjack:

'The word elements: flap- meaning a tossed mixture and jack, an uncertain word suggesting a variety, imply any ingredients could be called a flapjack'.

In Australia flapjacks are known as muesli bars, this makes sense to me because when I made Breakfast Muesli Bars I felt the bottom layer was similar to a flapjack.

So after all the interest and because I've already prepared two tasty recipes for Fum Monday here is the recipe I used to make flapjacks.

Flapjacks

275g Butter

275g Brown Sugar

7 Level tbsp golden syrup

450g Oats

Set the oven to 150 oC (325 oF)

Prepare a 14 ½” by 10 ½“ baking tray by lining it with baking parchment. Alternatively you can grease the tray well but any disaster may result in throwing away said tray!

Melt the butter, sugar and syrup over a gentle heat until melted.

Stir in the oats.

Press into the baking tray.

The trick is in the cooking and knowing your oven. I turned my oven down quite low and baked the flapjacks for 20 minutes even though the recipe states 30 minutes.

The flapjacks should just begin to change colour but will still be moist when they are ready to be taken out of the oven. Do not be tempted to leave them in any longer as they harden considerably as they cool down.

Leave them to cool in the tin for four minutes then cut them into squares.

Leave them in the tin for another 20 minutes before turning out onto a wire rack.


14 comments:

frannie said...

I may have to try these.... except my oven doesn't go up to 3250 degrees.... :)

Asha said...

It sounds like Oatmeal breakfast bars we get here.Thanks for the recipe.

Lisa said...

Sounds great, will have to try them.
Flapjacks here are just another name for pancakes, which these obviously AREN'T!

Karmyn said...

I will have to give these a try....

but another word "lost in translation". What is Golden Syrup? (maple? corn? Hmmm....)

Beccy said...

Frannie I think I made a mistake I mean 350 oF, I think they'd explode at that heat! Sorry.

Well they're full of lots of oats Asha so they could be similar.

These so aren't pancakes Lisa!

Karmyn I've linked the golden syrup to a US site so hopefully that will point you in the right direction.

Steffi said...

Thank you for the recipe.I will try it...

Matt said...

Well, y'all say lots of queer things over there across the pond.

We call them pancakes. Btw, I have two gallons of Vermont maple syrup I like to break out whenever I make "flapjacks."

Beccy said...

Let me know how you find them Steffi.

Now Matt if you had read my previous post or this post properly you would see that I am not talking about pancakes but something entirely different. Btw we have some lovely Vermont maple syrup for our pancakes but we wouldn't use it on flapjacks!

Sam said...

beccy - for your USA readers you can let them know that as well as speicilaist Brit stores, I have bought GOlden Syrup off the shelf at WHolefoods in SF.

Sushma said...

Never heard of flapjacks earlier..and as Asha said they look like oatmeal healthy bars ...Thanxs for sharing the recipe
-Sushma

Karmyn said...

Thanks - I will keep my eyes open for the stuff.

I've printed out the recipe and now just need to find the Golden Nectar of goodness.

Sam said...

I don't think I've ever heard of flapjacks being referred to as museli bars over here (Australia) Beccy. I always thought flapjacks were small, thick pancakes.

Beccy said...

Sam, I think you've done that for me thanks.

I guess we just call them a different name Sushma.

Karmyn if you read Sam's comment above it gives you hints about finding the golden nectar!

Sam, I guess my internet information was wrong! Over here flapjacks are so different to pancakes.

Sally Lomax said...

Hi Beccy

Very simialrt o my recipe.

The only differnce is that I alternate goledn syrup iwth black treacle sometimes for a different flavour!