Flapjacks

Notes

• Chocolate chips will melt and turn these into chocolate flapjacks. Dried fruit might be a better addition.

Yield

One 8” x 8” tray; about 12 flapjacks.

Ingredients

• ½ cup (1 stick, 115 g) unsalted butter
• ½ cup (100 g) brown sugar (packed)
• 5 tbsp (100 g) golden syrup (or dark corn syrup)
• ½ tsp salt
• 1 tsp vanilla
• 2⅓ cups (230 g) quick-cooking oats (not instant, not old-fashioned)

Steps

1. Preheat oven to 325 °F/165 °C (with the fan or convection setting turned off).
2. Grease and line an 8-inch square baking pan.
3. Melt the butter in a pan over medium-low heat. Add the brown sugar, syrup, and salt and cook until the sugar is dissolved and fluid. Remove from heat and whisk until there is no visible melted butter and the mixture resembles melted caramel. Whisk in vanilla.
4. Add the oats and mix until well coated.
5. Spread the mixture into the prepared pan and press it down into the pan evenly with the back of a spoon or spatula.
6. Bake until they start to firm. This will take 20–30 minutes. Use the shorter cooking time for more chewy flapjacks and longer if you prefer them crisper. The flapjacks will firm and crisp more as they cool.

Source

https://www.errenskitchen.com/classic-british-flapjacks/#recipe