I tried my first Scottish flapjack during a trip years ago to Edinburgh. My husband Harry and I stopped into a local bakery, where I picked up a piece by the register thinking “flapjack” must be Scottish for “granola bar.” We were heading out for a day of castle tours and hill-climbing, and I figured we’d need the extra fuel. I sampled a nibble as we headed for the door and stopped — literally — in my tracks.
Let me tell you something right now: flapjacks are not granola bars. Flapjacks are oaty, buttery heaven on earth. The taste is somewhere between a Florentine lace cookie and a brown-butter sauce, except it’s also chewy and seedy and way better than either of those. It’s the kind of thing that makes you stand in the middle of a bakery, practically shouting, “What IS this?” And then it turns you right around to buy another one, because you don’t want to share with your husband anymore.
My flapjack epiphany was so profound that, upon arriving back home in the U.S., I immediately set out to learn how to bake them. Incredibly, the recipe is simple — as you probably know, if you’re from Scotland or England, where flapjacks are commonly found beside bakery registers. The key ingredient is golden syrup, another U.K. staple which used to be a bit of a headache to get in the U.S., though now is frequently available in regular old grocery stores (Whole Foods, Publix, and many other national chains). The toasty cane-sugar syrup tastes like buttered sunshine. Suffice to say, my fellow Americans, this is not one of those items you’ll buy for a single recipe and then leave idling in your cabinet for months. You’re gonna love it.
The rest of the ingredients are flexible, and the whole thing comes together in about half an hour. That’s one of the reasons that flapjack is now my go-to baked good to bring over when a friend’s had a baby or needs a pick-me-up. The other reason is to see the look on their face when they take a bite. “I know,” I say, as they stammer with their mouth full of oats. “And you thought I brought granola bars.”
Scottish Flapjack
1 cup butter (or 2 standard sticks)
2/3 cup golden syrup
1/2 cup brown sugar (light or dark)
5 cups rolled oats
Optional: 1/2-3/4 cups seeds (I like pumpkin!), 1/2-3/4 cup raisins
Note: My recipe is a mish-mash of several different recipes (mainly these three), which I cobbled together through trial and error, and converted the units to US measurements. But flapjack is a malleable recipe and I’ve seen MANY varieties — crispy, chocolatey, etc. — and if any U.K. readers have favorite versions or mix-ins, I would love to hear!
Preheat oven to 350. Add butter, syrup and sugar to a large saucepan, and set over a medium-low heat. Heat for a few minutes, whisking occasionally, until everything is melted and well combined. Remove from heat and stir in the oats (a big wooden spoon or silicon spatula work best here). Once oats are incorporated, finish by adding any mix-ins, if using.
Line a casserole dish or a baking pan with parchment paper (if using a baking pan make sure it has a lip of at least 1/2 an inch). Scrape flapjack mixture out of the saucepan and onto the parchment paper, and gently press it down until it’s level(ish). Pop into the heated oven and let it bake uninterrupted for 20 minutes. It will probably need another 5-10 minutes, depending on your baking pan and oven, but take a quick peak now. If the color is still fairly light and the mixture is loose and rapidly bubbling, it needs a bit more time. Check every 2 or 3 minutes (quick looks so you don’t lose the heat!), until the flapjack starts to look amber and crisp at the edges. The middle will still look a little jiggly and undercooked but that’s okay!
Pull from the oven and let it cool. I like to score the flapjack with a butter knife after about 15 minutes, then let it finish cooling all the way before cutting. This isn’t necessary, but since this a sticky treat, it makes for slightly tidier edges. (Not that ANYONE will care.)
So, what’s your favorite thing to bake for friends? Bonus question: Anyone have a favorite way to use golden syrup?!
P.S. A farro risotto for all seasons, and three great ways to use Boursin cheese.
