Sweet, firm but with a soft texture, a flapjack is a tray bake made from rolled oats, butter, sugar and golden syrup.
During the 17th century, the word referred to a flat tart or pancake. Today, in North America “flapjack” refers to pancakes.
Other ingredients, often dried fruit are added to flapjacks. I like to add marmalade. In this recipe, adding the sugar after the butter and syrup have been melted, prevents an overcooked melted mixture.
Makes 8 large or 16 small flapjacks.
1tbsp golden syrup
115g soft brown sugar
115g plain flour
1tsp bicarbonate of soda
95g rolled oats ( not jumbo oats)
1.Pre-heat the oven to 180C (fan oven 160C) 350F/Gas4.
2.Grease and line a 20cm square tin.
3. Place the golden syrup and butter in a saucepan, gently heat until the butter has melted into the syrup, then stir to combine. Thoroughly stir in the sugar.
4. Put the flour, bicarbonate of soda and the oats in a baking bowl, pour over the melted mixture, stir to coat the oats, then add the marmalade. If the marmalade has large chunks of orange rind, chop these. Stir well to make sure all the ingredients are well mixed and incorporated.
5. Press the mixture gently into the prepared tin and cook in the preheated oven for 25-30 minutes or until risen and deep golden brown – when pressed, the centre should spring back and be just slightly firm.
6. Removed from the oven and leave to cool completely in the tin. Cut the flapjack only went thoroughly cold. Store in an airtight tin.
For more recipes please look at Baking with Preserves