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.