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.