Monday, June 4, 2012

British-Style Raspberry Flapjacks

My UK gauge is almost on E. I need to plan a trip there very soon before I start crying like a school girl. I really miss that place.

This is a weird confession I'm sure, considering I'm an American, living in Canada. But I do. I love everything about it. The people, the different accents, the clothing - you have no idea what good quality clothing is until you wear clothing bought in the UK. Trust me on this. Of course, I love the food. Except ANY food that has animal organs shoved in it. *Shudder* Ugh, no thank you. 

Flapjacks are a classic treat in the UK. Not to be mistaken for the pancake kind North Americans are used to, these yummies are snack bars made from oats. The best way to describe them is a cross between a cookie and a granola bar. They are also usually chewy, unless you bake them too long and end up with paperweights. You can find these pretty much everywhere, especially at motorway service stations and dodgy petrol stations, wrapped in cling film, sitting on the counter by the till, for about a quid. Translation: These are Hostess snack cakes of the gas station world; you'll find them at just about every one in some form or another.

Although traditional flapjacks are amazing on their own, I like to dress them up a bit and, in this case, add raspberry jam. You can also make them gluten-free by using gluten-free oats. They are super good any way you make them.

Just please don't add animal organs. For the love of Jamie Oliver. Don't.


4 cups rolled oats - I used Bob's Red Mill
¾ cup real butter
½ cup light brown sugar, packed
¼ cup golden syrup or light corn syrup*
2 tablespoons ground flax seeds - I used Bob's Red Mill
¾ cup raspberry jam

*If you can get your hands on some proper golden syrup, like Lyle's Golden Syrup, I highly recommend that you do. This syrup is like eating liquid cotton candy and adds to the authenticity of the bars.

Preheat oven to 350ºF. Line an 8-inch square pan with foil or parchment paper. This will allow easy removal of bars from the pan.

In a large saucepan, heat butter, brown sugar, and syrup until melted. Remove from heat and add oats. Stir until combined.

Layer the bottom of pan with half the oatmeal mixture.

Spread raspberry jam on top. For easier spreading, put jam in the microwave for 30 seconds and use an offset spatula. Layer remaining oats over top.

Bake for 35 minutes. Remove from oven and allow to cool completely in pan. Remove from pan and cut into bars. For an extra special treat, serve with vanilla ice cream.

Yields: About 9-18 bars, depending on size.

share this on »