In asking a couple weeks ago what everyone’s favorite thing to cook or bake is, I got all kinds of answers – including some I had never heard of before! Do you know what an English Flapjack is? Rachel from The Traveling Spoon mentioned it, and I didn’t know, so I googled it, discovered it was an oat bar, and thought it looked really intriguing. I decided to give it a try for myself, and I have to say – these are really good!
I found this recipe at Allrecipes, though it seems to be word-for-word the exact recipe at several other sites, so I can’t say for sure what the real origin is. What made up my mind to go for it was discovering that I actually had all the ingredients already – well, all but the raisins, but in my reading some claimed that the true British version did not have raisins anyway, so I made it without. (What do my friends across the pond say? Is this recipe “authentic”? I’m curious!)
- 3 c. oats – rolled oats, not the instant ones
- 1/2 c. butter
- 1/2 c. brown sugar
- 4 Tbsp. corn syrup (the recipe says you can also use golden syrup, but I’m assuming that’s a British term… possibly for corn syrup…)
- 1/4 c. raisins (I omitted)
Put your butter, brown sugar, and syrup in saucepan. Heat on low until the butter and sugar have both melted. You’ll be able to tell if the sugar has melted when you drag your spoon across the bottom of the pan. If it still feels gritty, it’s not melted yet.
Once that mixture is melted, stir in the oats (and raisins, if you’re using them).
Once it’s well-mixed, press the mixture into a 8″ square pan and bake at 350 for 30 minutes. I opted to use my muffin tins, and I cooked for 18 minutes. Nothing mentioned whether they should be greased or not, so I played it safe and used a bit of cooking spray.
Now, I have to admit, I could NOT stay out of the mix. It smelled heavenly, and since it didn’t contain eggs, I didn’t worry about it. I really ate at least a whole bar before I cooked the rest of them. This mix made 14 bars for me using the tins… so, 15 for those with a little more restraint. ;)
Anyway, they are done when they turn a golden brown. From what I’ve read, they should be a bit chewy.
Now, I cannot stand oatmeal, as a general rule. I had oats leftover from making Raya’s baby food, which she’s now too picky for, so even if I didn’t care for this recipe, it was only going to be my time wasted because those oats were certainly not getting eaten around our house. But I will eat oatmeal in this form anytime, these were so good!
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