An English flapjack is a healthy way to jumpstart your day, especially a busy one. Not to be mistaken with thin pancakes, this British treat is a made of rolled oats, butter and syrup. It’s got a denser quality to it and it’s can be referred to as a type of biscuit. What’s good about this confection is that it can be prepared in advance, taken as a quick breakfast for yuppies on-the-go, or eaten as a low-calorie snack.
– 1 stick soft butter
– 5 tablespoons golden syrup
– ¼ cup and 3 tablespoons of brown sugar
– 2 cups of oats
– 1/3 cup dried fruit, like sultanas or apricots
– 1/3 cup chopped almonds, preferably uncooked
– ½ tbsp. lemon juice
– a pinch of salt
Step 1: Preheat your oven at 350˚C and prepare a greased 9” pan. You may also use non-stick baking paper which makes the cake easier to pry out.
Step 2: In a bowl, mix the butter, 4 tablespoons of syrup and sugar and aim for a grainy texture. Add your pinch of salt to bring out the sweetness and a get a rounder flavor.
Step 3: Take your oats, dried fruits and fresh almonds and fold it in the sweet butter mixture.
Step 4: Pour your course batter into your lined pan and stick it into your oven to cook for 45 to 50 minutes or until golden brown.
Step 5: While it’s cooking, use the remaining tablespoon of syrup to sweeten the lemon juice.
Step 6: When it’s cooked, take it out of the oven, slice them into squares while still in the pan. More importantly, add the lemon juice mixture while it’s hot. Let the juice get into the cake while waiting for it to cool.
SOME NOTES ON THE INGREDIENTS:
– The golden syrup used in authentic flapjack is not like the popular brands that people are used to, like Karo corn syrup. Traditional golden syrup has a distinct taste and smell that commercial ones don’t characterize. Nevertheless, it can be substituted with whatever syrup that’s available. Honey can also be used in place of golden syrup.
– Soft butter is best when left at room temperature for at least 4 – 8 hours. Bakers usually take it out of the chiller and have it stand overnight.
– Different kinds of nuts can be used like hazelnut and walnuts. Make sure they’re fresh and uncooked because old nuts can make your cake taste like wood.
– Another variation of this recipe would use eggs to hold the cake together. It’s not necessary and it only adds calories.
– The oats can be quickly cooked on a pan (with no oil) over low heat to make it crunchy and bring out the toasty aroma.
This scrumptious pastry can be served with tea or coffee. Make two batches in one go by easily doubling what’s asked in the recipe. Keep half of them in a zip lock bag or a sealed container and it can last for 5 days or longer when they’re frozen. While the other half is for the hungry baker.