It’s almost been four years since my trip to London for the London Marathon. I stayed at the Intercontinental Inn Park Lane and every morning we had the most insane breakfast at Theo Randall’s. Because pre marathon fueling is so important, you know I had to try it all. One particular thing caught my attention, British Flapjacks. Now these clearly were not the flapjacks I have grown to know, aka pancakes. These clearly looked more like granola bars, but they tasted nothing like them. They tasted better than any granola bar I had ever tried. Sad I had to wait so long to make these and for no real particular reason, except that it kept getting pushed down in the cue. My sons absolutely love these and we will be enjoying them often!
British Flapjacks
Ingredients
- ½ cup salted butter ((1 stick) cubed)
- ½ cup brown sugar (packed)
- 5 tablespoons golden syrup (or dark corn syrup)
- 2⅓ cups rolled oats
Prepare
- First, preheat the oven to 325°F/163°C (with the fan or convection setting turned off)
- Next, grease and line an 8-inch square baking pan.
- Then, melt the butter in a pan over medium-low heat. Add the brown sugar, syrup, vanilla and cook until the sugar is dissolved and fluid. Remove from heat and whisk until there is no visible melted butter and the mixture resembles melted caramel.
- Add the oats and mix until well coated.
- Spread the mixture into the prepared pan and press it down into the pan evenly with the back of a spoon or spatula.
- Finally, bake until they start to firm. This will take 20–30 minutes, use the shorter cooking time for more chewy flapjacks and longer if you prefer them crisper. The flapjacks will firm and crisp more as they cool.
- Store covered at room temperature for up to 3 days.
