British Flapjacks
User Reviews
5
British Flapjacks
Description
British Flapjacks combine rolled oats with a mixture of melted butter, demerara sugar, golden syrup, and salt to create a baked oat bar. The demerara sugar contributes larger sugar crystals that remain partially undissolved, resulting in a pleasing crunchy contrast within the chewy flapjack base. After coating the oats thoroughly in the buttery syrup, the mixture is pressed into a baking tray and baked at a moderate temperature until lightly browned. The center should remain springy rather than soft to achieve the classic flapjack texture. Once cooled and cut, these bars make a satisfying snack or teatime treat with a balance of sweetness and hearty oats.
The characteristic texture and flavor come from using rolled oats (not instant or old-fashioned) and golden syrup, which adds depth beyond regular syrups. Demerara sugar is recommended but can be substituted with turbinado or light brown sugar if needed. Cutting into rectangles after a brief cooling period allows for easy portioning and serving. Overall, these flapjacks offer a nostalgic, oat-centered snack with a crisp edge and chewy middle.
Ingredients
- 1/2 cup butter unsalted
- 1 cup demerara sugar (highly recommend for its larger crystals that add crunch to the texture, but can substitute turbinado sugar instead. In a pinch you can use light brown sugar.)
- 1/2 cup golden syrup
- golden syrup click link for recipe - it's EASY and CHEAPER!, or homemade
- 1/4 teaspoon salt
- 4 cups rolled oats NOT instant oats or old-fashioned rolled oats, quick cooking
Instructions
- Preheat the oven to 325 F. *For best results we recommend turning the fan off if you have that option.
- In a saucepan heat the butter, sugar, salt and golden syrup until the butter is melted and the sugar is mostly but not entirely dissolved. (The demerara sugar crystals add a nice crunch to the finished flapjacks.) Place the oats in a large mixing bowl and pour the hot sugar mixture onto the oats. Stir to thoroughly coat the oats. Spread the oat mixture out onto a lined baking sheet according to desired thickness, forming it into a rectangle or square, and pat it down with a spatula or similar. Bake for 30-40 minutes or until lightly browned. The middle should be springy but not extremely soft. Let cool 10 minutes then cut into rectangles (or desired shape) and transfer to a wire rack to cool completely before serving.Note: Number of servings depends on what size you cut the flapjacks.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 168 kcal
% Daily Value*
| Calories | 168kcal | 8% |
| Carbohydrates | 29g | 10% |
| Protein | 3g | 6% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 8mg | 3% |
| Sodium | 38mg | 2% |
| Potassium | 74mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 18g | 36% |
| Vitamin A | 88IU | 2% |
| Calcium | 11mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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