Thursday, July 19, 2012

British Flapjack

When my sister who lives in England visited us in February, 
she brought me all the yummy snacks I asked from England,
she brought something new for me to try.
It was Mark & Spencer's Flapjack.

Flapjack? Pancake???
NOPE!
 British Flapjack is not like an American flapjack which is a pancake,
the british flapjack is an Oat bar.





I was convinced I'm not going to like it. I don't know why but I was!
My sister promised, once I tried the flapjack, I'll be craving for it.

Oh boy was she right!
I was so sad when we finished the whole tub she brought.
England is too far to get me some Flapjacks.
So I surfed the net for the recipe.
Tried various ones, recipes that called for no butter, one with no condensed milk,
a ton of butter all 2 sticks of it, lots of sugar and corn syrup.
Ugggh!
That's a heart attack and diabetes waiting to happen.
Experimented on my own version 2-3x until I finally got it to my liking.
A not too sweet less buttery recipe.
Just Right Recipe.
I have 2 versions of this recipe, a mommy version and the kids version.
My kids did not like the consistency of the old fashioned oats so I used the quick oats. 
 See my note for the substitution.

 
 
 
 
 
Ingredients:



8 tbsp butter (1 stick)
2 tbsp light corn syrup (can substitute with honey)
1/2 demerara or turbinado sugar
1/2 a can condensed milk
2 cups old fashioned oats
1/4 cup quick oats
1/4 cup flour
1/2 cup dessicated coconut
a pinch of salt and baking soda

 
 
 


 Directions:
 
 

  • Preheat oven to 325 F.
  • Line a square baking pan with parchment paper.






  • In a bowl combine all dry ingredients, oats, flour, dessicated coconut, baking soda and salt. Mix well.
  • In a medium sauce pan over medium heat, add sugar, butter and syrup/honey.
  • Constantly stir to avoid from sticking and burning at the bottom of the pan.
  • Take off the heat, add condensed milk, stir until blended.
  • Add all dry ingredients to the mixture. Mix well.
  • Transfer mixture into lined baking tin, spread evenly, no need to press down.






  • Bake for 10-15 minutes or until lightly golden brown.
  • Let cool.
  • Cut into small pieces.



Note:



  • You can add any of the following to the recipe:

                        1/2 cup raisins or dried cranberries
                        1/2 cup pumpkin seeds
                        1/2 cup apricots
                        1/2 cup almonds, roughly chopped
                        1/2 cup macadamia nuts, roughly chopped
                        1/4 cup dark chocolate chips

  • For the Kids version, I used 2 1/4 cups Quick Oats in replacement of the 2 cups old fashioned and 1/4 quick oats.

6 comments:

  1. I've heard of flap-jacks, but have never tried them. These sound great! I just love the determination you put into getting these right to your satisfaction

    ReplyDelete
    Replies
    1. Ellen,

      This is a must try recipe.
      Once you've had it, you'll get hooked.
      The reason why I couldn't stop trying to get the recipe just right. :)

      Delete
  2. Your photography is sooo beautiful OMG! these look great!

    ReplyDelete
    Replies
    1. Thanks Ashlee! You're so sweet!
      I guess watching the DVD How To that came with my camera paid off. ;)

      Delete
  3. These sound so good! The pictures are great! I absolutely love that cake plate! Thanks for becoming a follower of my blog! I'm a follower of yours now too!

    www.everydaywitharedhead.blogspot.com

    ReplyDelete
    Replies
    1. Thanks Kristen! Welcome to The Red Apron.
      I'm hoping we can both share ideas.
      You with your great fashion sense.
      And I'm hoping I can share some of my good eats with you.

      Delete

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