Flapjacks were something I was exposed to for the first time a few years after moving to the UK. In my mind, a flapjack is a different word for pancake. (See also “silver dollar pancakes”.) And even then, I had lived several years in the UK before I ever had a flapjack. After trying them for the first time, I became somewhat addicted to them.
Even flapjacks so sweet that they made your teeth hurt. (If anything that kind makes my inner sweet-tooth smile a little satiated grin.)
The closest thing I could think to describe flapjacks to my American readers who haven’t had the opportunity to try them are super sweet and dense oatmeal cookies. But even that isn’t a great comparison. Maybe an extra un-healthy granola bar is a closer approximation?
I was excited to try my hand at making flapjacks, though I was a tad worried – I’d read horror stories about bakers who could whip up tiered cakes but flapjacks would just fall apart in the their hands. The flapjack at the edges of my tray was a bit crumbly, but the centre of the tray all held together beautifully.
If you didn’t want to make vegan flapjacks, it only takes one simple change to de-veganize them: use butter instead of a non-dairy butter. And FYI, all Lyle’s products are vegan expect for the Lyle’s Dessert Syrup.
- 175 g of non-dairy butter
- 175 g of golden syrup
- 175 g of brown sugar
- 350 g of porridge oats
- 1/2 lemon, just the zest
- pinch of ginger
- Preheat your oven to 160 C and line a square tin with baking parchment.
- Melt your butter in a medium sized saucepan. Then lower the heat and stir in the golden syrup and the sugar. Once the sugar has dissolved take the pan off the heat. Stir in the oats, lemon zest and ginger. Make sure everything is thoroughly coated.
- Pack the mixture into your tin, pressing it down quite firmly. Bake for around 40 minutes (keeping an eye on the tops and sides to make sure they don't brown too much).
- Let it cool in the tin and them chop your flapjacks into bars.
How do you feel about flapjacks?