I forgot flapjacks for awhile. Until I got my latest issue of Bon Appetit. And lo behold, Molly Wizenburg, of Orangette and A Homemade Life fame wrote about flapjacks in her column! So, keeping to theme of this supercool post, I must give a shout-out to Molly. What a fantastic writer and cook! And because of Molly, I got thinking the following: well, Molly lives in Seattle. I live in Seattle. Molly made flapjacks with golden syrup. There has got to be someplace in Seattle where I can get my little hands on some golden syrup. And yes, indeed, Metropolitan Market has golden syrup! Listed below is the recipe that Molly used. Praise the Queen. Now, if I could only get my hands on some self-rising cake flour so that I can make some rock cakes, I'd say we were ready to have an Anglofest.
- 1/2 cup (1 stick) unsalted butter, cut into 8 pieces
- 1/2 cup (packed) golden brown sugar
- 1/4 cup golden syrup*
- 2 1/3 cups quick-cooking oats (not instant or old-fashioned)
- Pinch of salt
- * A type of syrup popular in Great Britain; available at some supermarkets, specialty foods stores, and British import shops.
- Preheat oven to 350°F. Butter 8x8x2-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 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.