Metric:
650gr Butter
350gr Brown Sugar
360gr Golden Syrup
400gr Jumbo Rolled Oats
300gr Porridge Oats
Salt
( just a pinch )
TRADITIONAL BRITISH RECIPE: If you want to lose your teeth and gain a couple of stones overnight, this flapjack recipe is what you'l need to make your dream come true.
A recipe for the traditional deep, chewy and perfect for sharing Flapjacks.
Do not kid yourself, this is no diet food.
History
The Oxford English Dictionary records the word 'flapjack' as being used as early as the beginning of the 16th century, although at this time it seems to have been a flat tart or pancake.
Shakespeare refers to 'flap-jacks' in Pericles, Prince of Tyre, but this is one of the many anachronisms in his historical plays and does not suggest that he thought it was a middle eastern dish, merely a common English dessert of the time:
"Come, thou shant go home, and we'll have flesh for holidays, fish for fasting-days, and moreo'er puddings and flap-jacks, and thou shalt be welcome."
Act II Scene I
Later, flapjack would be used to describe something similar to an apple flan, but it is not until 1935 that the word is first used to describe a food made of oats. While in the UK this usage has mostly superseded earlier recipes, in North America, "flapjack" still refers to pancakes.
Skill Level:  |
Time: 90 Minutes |
Price:  |
Makes: 14 Flapjacks Bars |
Ingredients:
| Conversions |
Directions:
01 - Preheat the oven to 150C / 300F.
02 - In a large pan, melt Butter, Sugar and Syrup over low heat. Stir constantely until all Sugar has melted. Once smooth, let it cool.
03 - Turn the heat back on and add the Oats. Stir well for five minutes. Allow the Oats soften in the Toffee.
04 - Mix in the Salt and turn off the heat.
05 - Pour and press firmly the Toffee into a 20x30cm / 8x12in tin, lined with non-stick baking parchment that reaches up the sides.
06 - Bake for about 1 hour, or until dark golden at the edges and lighter towards the centre.
07 - Press the flapjack down firmly with the help of a wet wooden spoon ( dip the spoon into cold water to stop it sticking ).
08 - Set aside to cool without touching it for 4 hours or overnight.
09 - Tip the whole Flapjack out of the tin on a chopping board.
10 - Remove the paper and cut into as many pieces as you desire.
Notes:
- Flapjacks will last in an airtight container, in a cool place, for about 3 days.
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| Written by: Uncut Recipes | Disclaimer |
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