In Britain, “flapjack” apparently means “oatie cookie”, not pancake. Despite my BritKnowledge(tm), I didn’t know this until I read Molly Wizenberg’s column in Bon Appetit a couple of years ago. Luckily, Cost Plus stocks Golden Syrup, so I’ve learned about that as well!
These cookies are so easy to make, amazingly tasty, and – I tell myself at least – they seem more healthy than the average cookie, being made up of mostly oats. They’re so good that I forgot to take a photo before cutting them up.
- 1/2 cup (1 stick) unsalted butter, cut into 8 pieces
- 1/2 cup (packed) golden brown sugar
- 1/4 cup golden syrup*
- 2 1/3 cups quick-cooking oats (not instant or old-fashioned)
- Pinch of salt
- Preheat oven to 350°F. Butter 8x8x2-inch metal baking pan. Combine first 3 ingredients in heavy medium saucepan. Stir constantly over medium-low heat until butter melts, sugar dissolves, and mixture is smooth. Remove from heat. Add oats and salt; stir until coated. Transfer mixture to prepared pan and spread out in even layer.
- Bake until top is golden (edges will be darker), about 25 minutes. Cool in pan on rack 5 minutes. Cut into 4 squares; cut each into 4 triangles (mixture will still be soft). Cool completely in pan before serving.