Idly flipping through the pages of the March Bon Appetit, I happened upon this recipe for British Flapjacks, a cookie vaguely resembling Rice Krispie Treats in technique and granola bars in results. But don’t mistake me, they’re the most delicious granola bars I can imagine–and I don’t even like granola bars. Since butter, sugar, and quick-cook oats are things we always have on hand, I figured it wouldn’t hurt to try Flapjacks. We expected to pick up some golden syrup at the Woodstock Safeway (which actually has a British aisle), but that didn’t happen. Instead, I substituted molasses with dark corn syrup to thin it slightly (if you go all-molasses, be careful: the cookies will be much, much harder; corn syrup keeps them somewhat soft by preventing the sugar from crystallizing). For a more interesting texture, you can sub half the quick-cook oats for regular old-fashioned oats.
British Flapjacks (aka Scotties)
- 1/2 cup (1 stick) salted butter, cut into 8 pieces
- 1/2 cup brown sugar
- 1/4 cup golden syrup*
- 2 1/3 cups quick-cooking oats
- Preheat oven to 350°F. Butter 8×8-inch baking pan.
- Combine butter, sugar, and syrup in heavy medium saucepan. Over medium-low heat, stir constantly until butter melts, sugar dissolves, and mixture is smooth. Remove from heat, and add oats and salt, then stir them until coated. Spread mixture in prepared pan out in an even layer; press lightly with waxed paper to smooth surface.
- Bake until top is golden and edges are slightly darker–about 25 minutes. Cool pan on rack 5 minutes. Cut into 4 squares; cut each into 4 triangles while mixture is still soft. Cool completely before removing from pan and serving.