Tuesday, May 11, 2010
British Flapjacks
While flipping through my March 2010 issue of Bon Appetit I was intrigued by their recipe for British Flapjacks. I had never heard of them! My only knowledge of “flapjacks” is pancakes at a diner in Pennsylvania. Apparently across the pond, in England, it’s a cookie similar to a granola bar. My friend Céline is British, and I know she gets homesick. We sometimes go grocery shopping together, and anytime we reach the British section of the International Food aisle she lingers, and picks up just about every product and tells me about it. (I’ve been told that something called Digestives biscuits are delicious… but I think I’ll take her word on that one!)
I knew I would have to make these to share with her. They were super simple to whip up. I found them to be sweeter than a granola bar. These are definitely cookies! The golden syrup imparts a rich flavor that is similar to honey or molasses, but different. They were somewhat chewy, and somewhat crispy. Céline told me they tasted authentic, so I consider them a success. I wouldn’t know if they were authentic or not, but I do know they were delicious.
British Flapjacks
Ingredients:
1/2 cup (1 stick) unsalted butter, cut into 8 pieces
1/2 cup (packed) golden brown sugar
1/4 cup golden syrup*
2 1/3 cups quick-cooking oats (not instant or old-fashioned)
Pinch of salt* A type of syrup popular in Great Britain; available at some supermarkets, specialty foods stores, and British import shops. I found mine at Whole Foods.
Directions:
Preheat oven to 350°F. Butter 8x8x2-inch metal baking pan. Combine first 3 ingredients in heavy medium saucepan. Stir constantly over medium-low heat until butter melts, sugar dissolves, and mixture is smooth. Remove from heat. Add oats and salt; stir until coated. Transfer mixture to prepared pan and spread out in even layer.
Bake until top is golden (edges will be darker), about 20 minutes. Cool in pan on rack 5 minutes. Cut into 4 squares; cut each into 4 triangles (mixture will still be soft). Cool completely in pan before serving.
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British flapjacks. I had no idea. I’ll be trying these soon!
Mmm, flapjacks. Deigestive biscuits, despite the odd name,are actually very nice. T
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Digestive biscuits are really yummy dipped in tea, or with a layer of dark chocolate on them. Or crush them up abd use them in Tiffin, the best substance known to man! I wrote the recipe for that one on Bitchbuzz.com
How thoughtful of you to make th these for your friend.
I actually knew what these were as this is the second time I’ve seen this recipe in a short time. Thanks for the reminder that I still haven’t given them a try.
~ingrid
I love Molly’s column in Bon Apetit, and I thought this recipe sounded really tasty! Glad to hear you liked it. They sound easy, so I should keep my eyes open for golden syrup and give this a try.
Lovely pics! And I should try this for my nephew!
Digestive biscuits (cookies) were a new one to me when I moved to Toronto. They are in most grocery stores. The main qualities are light sweetness in a mildly crumbly texture and they do taste good soaked in coffee or tea.
Those Digestive Biscuits are delicious! I bet you would like them. I wish you would have brought me one of these, I would have loved to try one!
)
yum–these sound right up my alley! I’ll be on the hunt for golden syrup.
and i promise digestive biscuits ARE good!
I’ve never heard of these before, but they look delicious!
Ohhh my, those look WONDERFUL! And really easy!
How neat! I’ve not ever seen these before. They look delicious though, especially if they taste like a cookie! You should really try the chocolate covered digestives…totally addictive!
The American version of golden syrup is made by a company called “KINGS”. It is made in the south and can be found for ordering at Carriage House. I hope you check it out and it’s great on pancakes!Buy American.
This totally new to me!
You definitely need the real Golden Syrup to make these taste authentic. In CT, I find it very easily in the international section of our large-chain supermarkets. No substitutes, these are so quick and easy but no substitutes – and also works well with steel cut oats- yum, happy memories from my childhood (I am a Brit).
You definitely need the real Golden Syrup to make these taste authentic. In CT, I find it very easily in the international section of our large-chain supermarkets. No substitutes, these are so quick and easy but no substitutes – and also works well with steel cut oats- yum, happy memories from my childhood (I am a Brit).