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No, these flapjacks aren’t the thick fluffy pancakes you’d find in an all-American diner. These delightful treats are imported straight from Britain. They’re baked sweet and sticky bars made with rolled oats, brown sugar, butter, and that magic ingredient—golden syrup.
Discovered by Scottish businessman Abram Lyle in 1883, golden syrup is a byproduct of sugar refining, called a treacle. Lyle discovered that the treacle, found in his sugar refinery near London, could be made into a sweet and edible spread or sweetener for cooking. Lyle merged his company with Sir Henry Tate in 1921, and Tate & Lyle currently sells a million tins of golden syrup each month. I found my jar, along with some great German chocolates, at a European import shop near my house—Gene’s Sausage Shop.
This amber-colored syrup seems to me like a mish-mash of honey, molasses, and corn syrup. It’s sweet and buttery and utterly delicious in this recipe, which takes about 10 minutes to prepare; it’s my new go-to sweet snack recipe.
These flapjacks are addictive—I literally got up in the middle of writing this post to make another batch because I couldn’t stand not eating one as I write about them. Unfortunately, I was out of oats from making so many batches, so I have to wait until I can hit up the grocery store. Bummer!
This adapted recipe by Molly Wizenberg appeared in the March 2010 issue of Bon Appetit. It’s fast, easy and incredibly delicious. You can find golden syrup in some grocery stores, specialty markets or import shops. Makes 16 triangles. 136 calories, 6.4 g fat, 1.3 g dietary fiber per serving.
½ c. (1 stick) unsalted butter, cut into cubes
½ c. (packed) golden brown sugar
¼ c. golden syrup
2 1/3 c. quick-cooking (rolled oats—not instant or old-fashioned)
Pinch of salt
Prepare flapjacks. Preheat oven to 350°F. Butter 8 x 8 x 2-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, cut, and serve. Bake until top is golden (edges will be darker), about 25 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.