Food52 Review: Probably not the sort of flapjacks you have in mind, these are what all granola bars aspire to be. Chewy, crispy and rich with butter, these oatmeal squares (or wedges, like ours) are made with golden syrup (the British answer to maple syrup, only milder), rolled oats, and a variety of seeds (pumpkin, sesame and sunflower). Londonfoodieny’s flapjacks couldn’t be easier to throw together (melt the butter, sugar and golden syrup, stir in the dry ingredients, spread in a pan and bake), but the rewards are great. Because of all the butter and sugar, the edges of the flapjacks crisp to a lovely golden brown, and if you cook them properly, the centers remain slightly chewy. We used a non-stick pan — otherwise, make sure to use parchment, or you’ll be scraping out the hardened sugar for days. – A&M —The Editors
Serves: 9-20 depending on greediness
Ingredients
-
1
cup butter
-
2/3
cup sugar
-
heaped 1/3
cups golden syrup
-
4 1/4
cups 1 minute oats
-
1 heaping
tablespoons flour
-
1
pinch salt
-
2
handfuls pumpkin seeds
-
1/4
cup sunflower seeds
-
scant 1/4
cups sesame seeds
Directions
- Heat the oven to 350F/180C/Gas 4. If you have a fan or convection oven reduce the temperature and cooking time but ideally turn the fan off. Line a 20 x 30 cm baking tin with greaseproof paper (parchment paper)
- In a large pan, heat together the butter, sugar and golden syrup over a gentle heat, stirring until the butter has melted. Tip in the flour, oats, salt and seeds and stir to combine.
- Tip your pan and spread evenly without pressing down too hard. Bake in the oven for roughly 20-25 minutes or until lightly golden (they will be slightly darker at the edges). Cut them, whilst still in the pan, straight from the oven and then leave to cool and set in the pan.
/c1c77666-2bb2-48f1-b27b-c95dea41039b--042710_0301.JPG "Mom's Flapjacks 2")
1 of 20
/1f2077e1-5d92-412e-8ea0-b9f3602fc518--flapjacks2.jpg "Mom's Flapjacks 3")
2 of 20
/f0891295-5964-4c38-999b-0c2aa6899721--flapjacks.jpg "Mom's Flapjacks 4")
3 of 20
/16a22d71-c295-44cb-9ec5-dbe907e1e2ed--042710_0219.jpeg "Mom's Flapjacks 5")
4 of 20
5 of 20
Photo by Food52
Merrill adds two sticks of butter to the pot (yes, two sticks!), while Amanda opens the family-sized canister of oats.
6 of 20
Photo by Food52
Londonfoodieny calls for a mix of white sugar and golden syrup.
7 of 20
Photo by Food52
Everyone is excited about pioneering an ingredient new to the "test kitchen" here at food52: golden syrup.
8 of 20
Photo by Food52
Merrill's attempt at a "heaping" 1/3 of a cup of syrup.
9 of 20
Photo by Food52
It looks like liquid amber.
10 of 20
Photo by Food52
The recipe calls for 4 1/2 cups of oats — it makes quite a lot!
11 of 20
Photo by Food52
The goal is to melt the butter and heat the mixture just until the sugar starts to dissolve.
12 of 20
Photo by Food52
Pepitas!
13 of 20
Photo by Food52
It may look like it's destined for a bird feeder, but never fear.
14 of 20
Photo by Food52
One of the more rewarding kitchen moments.
15 of 20
Photo by Food52
The butter and sugar have thickened considerably and are now smooth.
16 of 20
Photo by Food52
In go the oats and seeds…
17 of 20
Photo by Food52
We used a non-stick tart pan, since we didn't have a rectangular tin the right size. It worked quite well.
18 of 20
Photo by Food52
We shook the pan and patted it gently to smooth the mixture before putting it in the oven.
19 of 20
Photo by Food52
20 of 20
Photo by Food52
