British Flapjacks
https://www.2foodie.com
(Yield: 1 × 8‑inch square pan | 9–16 bars)
Ingredients
- 2 1/2 cups (250g) quick‑cook rolled oats
- 1/2 cup (75g) mixed seeds
- 1/2 cup (75g) dried fruit
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup (113g) unsalted butter
- 1/2 cup (107g) brown sugar
- 1/3 cup (112g) golden syrup
Method
1. Prepare the Pan
- Preheat the oven to 350°F (175°C).
- Line the bottom and two sides of an 8×8‑inch square baking pan with parchment paper.
- Lightly grease both the pan and parchment.
2. Mix the Dry Ingredients
- In a large bowl, combine the oats, mixed seeds, dried fruit, salt, and cinnamon.
- Stir until evenly distributed.
3. Melt the Wet Ingredients
- In a medium saucepan, add the butter, brown sugar, and golden syrup.
- Warm over low heat until the butter is fully melted.
- Stir gently until the sugar dissolves and the mixture becomes smooth.
- Do not boil.
4. Combine Wet and Dry
- Pour the warm syrup mixture over the oat mixture.
- Using a silicone spatula, fold until all ingredients are thoroughly coated.
- Transfer the mixture to the prepared pan and spread it into an even layer.
- Firmly press down the surface with a spatula or the bottom of a glass to compact the mixture.
5. Bake
- Bake for 25–30 minutes, or until the edges are golden brown and the center is lightly golden.
6. Cool and Slice
- Allow the flapjacks to cool completely in the pan — at least 1 to 2 hours — for clean slicing.
- Lift out using the parchment overhang.
- Slice into 9 large or 16 smaller bars using a serrated bread knife.
7. Storage
- Store in an airtight container at room temperature for up to 1 week.
- For longer storage, freeze for up to 3 months; thaw overnight in the refrigerator.
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