what s it been? thirty years or perhaps a little more when i first made these?
always thought it a funny name, because these cookies (if they are cookies) don t flap, and i can t imagine where the jack came from, but that s what they re called...
oats are not easy to find here, well, actually, if you look, ofcourse you ll find them, but most are prepared so as to make an easy and quick porridge and that s not what i needed. on a visit to Ghent though, in a very quirky store called Vits-Staelens, i found some good oats and immediately thought of making flapjacks.
sweet, buttery, chewy yet crunchy... hmmm.
and i did have golden syrup in my pantry, and butter, so i got started:
125 gr softened unsalted butter
25 gr fine caster sugar
150 gr golden syrup
225 gr rolled oats
pinch of salt
1. butter and line a 24x24 cm baking tin with baking parchment (please do line the tin, i didn t and had a little disaster getting the flapjacks out! but more on that later)
2. preheat the oven to 180°C
3. cream the butter and sugar together until fluffy, light and pale.
4. mix in the syrup, oats and salt
5. spread evenly into prepared tin
6. bake until deep golden (my recipe said 40 minutes, but that s far too long, just keep an eye on the color, don t let it get burnt)
7. while still warm, cut into 16 squares and leave to cool completely in the tin before lifting the baking paper up and out
8. these keep quite well in an airtight cookie jar
i mentioned that about lining the baking tin with parchment, didn t i? it s because just buttering the tin is definitely not enough! after cooling i could not get some flapjacks out in one piece, no matter how carefully i tried... so i had a flapjack crumble!
no way i was going to waste that... and this morning i baked us some apple muffins using my earlier recipe and sprinkling some flapjack crumble on the top before baking...
they came out pretty good, don t you think?
still have a little left over, maybe i can incorparate that into some cookies... with extra nuts and chocolate chips?