I bet all of you States-side were expecting a picture of pancakes! Over here a flapjack is a very similar to a chewy granola bar. They are commonly found under a cake stand at checkout in coffee houses or wrapped next to the ready-made sandwiches at convenience stores.
A common ingredient over here is Lyle’s Golden Syrup, it is used in all sorts of baking and in place of maple syrup whilst eating American-style pancakes. I used Lyle’s classic flapjack recipe as my base and then added to it.
The ‘festive season,’ as it is called over here, started fairly early. Decorations and markets spring up around mid-November, with restaurants and hotels starting to promote their Christmas menu in October. I wanted to make a baked good that embodied the flavors of Christmas and a plain flapjack was the best vehicle to do that.
If you have trouble finding golden syrup in the States (I had seen it in grocery stores prior to moving), you can substitute honey. If you have a gluten sensitivity, this recipe will work for you, just be sure to make sure you buy gluten-free oats, since some oats can get contaminated in the manufacturing process.
Here is what you will need:
Combine butter, brown sugar, golden syrup, cinnamon, cloves, zest, and juice in a pot and melt together over medium heat.
Turn off heat, add oats and stir. Add cranberries and stir.
Pour into pan and level (at the last minute I decided to put a piece of parchment paper on the bottom – but after cooking I don’t think that was necessary). Bake for 20-25 minutes.
Let cool for 10 minutes and cut into pieces (I thought that triangles would be cute, but next time I’d do bars). Allow to cool completely before turning out of the pan.
Melt chocolate in the microwave and spread on the flapjack.
- 11 tbsp (150 g) of butter
- .5 cup (95 g) of loosely packed brown sugar
- 1.5 tsp of ground cinnamon
- .5 tsp of ground clove
- 4 tbsp of golden syrup
- zest & juice of one clementine
- 2 3/4 cup (250 g) of rolled oats (not quick or instant)
- .5 cup (75 g) of chopped dried cranberries
- 3 oz (85 g) of white baking chocolate
- Preheat oven to 350° F (175° C), grease 8×8 pan (20 cm square)
- Combine butter, brown sugar, cinnamon, clove, zest, juice, and syrup in a pot and melt over medium heat.
- Once melted, remove from heat and stir in oats and cranberries.
- Tip into prepared pan and spread level.
- Bake for 20-25 minutes
- Remove from oven and let cool for 10 minutes then cut into pieces. Allow to cool completely before removing from the pan.
- Melt chocolate and spread over flapjacks.